From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these fiery chipotle-infused burgers are piled high with a summer salsa made from sweet corn, onion, and pickled peppers.
Ingredients
Ingredients
- 10 oz Ground Beef
- 1 Pasture-Raised Egg
- 2 Potato Buns
- 2 Of Corn
- 1 Sweet Onion
- 1 Lime
- 2 oz Monterey Jack Cheese
- 1 1/4 Panko Breadcrumbs
- 2 tsp Chipotle Chile Paste
- 1 oz Sweet Piquante Peppers
- 1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Instructions
Instructions
Prepare the ingredients:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the onion; slice ¾ of the onion into ½-inch-thick rings; separate the layers. Finely chop the remaining onion. If necessary, remove and discard the husks and silks of the corn; cut the kernels off the cobs, then discard the cobs. Halve the lime crosswise; squeeze the juice into a large bowl. Roughly chop the peppers. Thinly slice the cheese. Halve the buns.
Make the crispy onion rings:
Line a sheet pan with foil. Crack the egg into a large bowl; season with salt and pepper and beat until smooth. Place the spice blend and half the breadcrumbs in 2 separate large bowls. Season the breadcrumbs with salt and pepper. Working a few pieces at a time, thoroughly coat the onion rings in the spice blend (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to the prepared sheet pan and drizzle with olive oil. Bake 14 to 16 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.
Cook the vegetables & make the salsa:
While the onion rings bake, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of lime juice. Add the chopped peppers. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
Form & cook the patties:
In a bowl, combine the beef, remaining breadcrumbs, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties.
STOVE: Wipe out the pan used to cook the vegetables. In the pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Rinse and wipe out the pan.
GRILL: Oil the patties; grill 6 to 7 minutes on the first side, or until browned. Flip and grill 4 minutes. Evenly top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.
Toast the buns & serve your dish:
STOVE: Heat the same dry pan on medium-high until hot. Add the buns, cut side down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, cooked patties, and some of the salsa. Serve with the crispy onion rings and remaining salsa on the side. Enjoy!