STREET CORN ANGUS BURGERS
RECIPE TYPE
Beef
SERVES
4
Prep Time: 20 min
Grill Time: 20 min
Ingredients
1 pkg (680g) Longo’s Prime Grade Certified Angus Beef® Patties
1/2 tsp each freshly ground Longo’s Sea Salt and Black Pepper
2 tbsp Longo’s Chipotle Grilling Sauce
4 slices Longo’s Monterey Jack Cheese
1 pkg (200g) Longo’s Brioche Burger Buns
Sliced tomato, sliced avocado and lettuce leaves
Directions
Street Corn Topper: Grill corn cobs on preheated medium-high grill, turning often, for 6 to 8 minutes until lightly charred all over. Cool until easy to handle, then cut kernels from cobs. Blend kernels with mayonnaise, jalapeño, red onion, cilantro, lime juice, chili powder and salt. (Make-ahead: Prepare topper in advance and reserve in the refrigerator for up to 4 days.)
Turn grill down to medium. Season patties all over with salt and pepper. Grill, turning once, for about 12 minutes or until an instant-read thermometer inserted through the side of the patty registers 160°F. Brush with grilling sauce and top with cheese slices just before removing from the grill.
Meanwhile, toast buns lightly. Arrange patties on buns and dress with a generous spoonful of street corn topper, tomato, avocado and lettuce leaves. Serve immediately.
Tips: If you don't have cooked corn cobs, boil cobs for 5 minutes then finish on the grill as per recipe. Or, as a preparation shortcut, use 1 1/2 cups Longo’s Frozen Corn, toasted in a dry cast iron or nonstick skillet for 6 to 8 minutes instead.
To keep buns from sticking to the grate, lightly coat with Longo’s Essentials 100% Pure Canola Oil or Longo’s Avocado Oil Cooking Spray before toasting.
Leftover Street Corn Topper can be tossed with cooked pasta, rice or even coleslaw shreds along with extra mayo and lime to moisten as needed. Stir in extras such as diced tomatoes or peppers and crumbled Longo’s Feta Cheese for a flavourful summer salad.
