With the weather finally heating up and the kids getting antsy to be done with school, this weekend marks the unofficial kick-off of summer! In our minds, Memorial Day weekend equates to barbecues and summer recipes, which we might be just a little bit excited about :-) These Southwest Summertime Burgers were a top contender in our 2017 Recipe Contest, created by Debbie Reid at Debbie's Cooking Addiction. Truth be told, when we originally viewed the recipe, we were not entirely sure about the combination of strawberry and our Poblano Ranch Dressing, but of course, we gave it a try.
WOW. We were so pleasantly surprised! It was a delicious combination, and it affirmed that our food blogger friends really do have the most creative uses for our products. Give 'em a try this holiday weekend!
Southwest Summertime Burgers
4 ounces Spanish chorizo, casing removed
1 pound ground chuck
2 tablespoons vegetable oil, divided
1/4 cup finely chopped poblano pepper, seeds removed
1 teaspoon minced garlic
2/3 cup fresh corn kernels(substitute frozen corn kernels that have been thawed if fresh is not available)
3 cups thinly sliced, then quartered, sweet onion
1 teaspoon kosher salt, divided
6 tablespoons Saucy Mama Honey Barbeque Wing Sauce
4 ounces pepper jack cheese, thinly sliced
1 cup small diced, hulled strawberries
1/4 cup small diced tomato
1/2 teaspoon lime zest
2 teaspoons lime juice
1 tablespoon minced fresh cilantro
1/8 teaspoon freshly ground black pepper
4 good quality hamburger rolls, split, toasted
1/2 cup Saucy Mama Poblano Ranch Dressing
Cut the chorizo into small pieces. Place pieces into a small food processor and process until finely ground. Place chorizo and ground chuck into a medium bowl; mix together until combined. Equally divide into four portions and form into burgers slightly larger than the rolls; set burgers aside.
In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add in the poblano pepper and cook until it begins to soften, approximately 3 minutes, stirring occasionally. Stir in the garlic and corn and cook for 1 minute; transfer to a medium bowl; set aside to cool.
Place the skillet back over medium heat. Add in the remaining 1 tablespoon oil, allow to heat. Add in the onion and 1/2 teaspoon salt, and cook until the onions are crisp tender, approximately 5 minutes. Transfer to a medium bowl, add in the Saucy Mama Barbeque Wing Sauce, mix to combine; set aside.
Place the skillet back over medium heat. Place the reserved burgers into skillet and cook until first side is browned, approximately 3 - 4 minutes. Flip burgers over, top with the pepper jack cheese, and continue to cook until burgers are lightly browned on the second side and cheese has melted, approximately 3 minutes.
While burgers cook, finish preparing the strawberry corn salsa: To the reserved bowl of poblano and corn mixture, add in the strawberries, tomato, lime zest, lime juice, cilantro, remaining 1/2 teaspoon salt and black pepper, mix to combine.
To assemble the burgers, place the bottom of the hamburger rolls individually onto 4 serving plates. Evenly top the roll bottoms with the barbeque onions, then with a burger, then with the strawberry corn salsa. Drizzle each with 2 tablespoons of the Saucy Mama Poblano Ranch Dressing. Top with roll tops and enjoy!
Makes 4 burgers.
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