b.good’s Sal Bacado Burger
For the salsa
1 ear sweet corn, shucked and grilled
1 Roma tomato, finely diced (about 1/2 cup)
¼ red onion, finely diced (about ¼ cup)
½ jalapeno, seeded and chopped (about 2 Tbs.)
2 Tbs. chopped fresh cilantro
Juice of 1 lime (about 2 Tbs.)
For the burgers
1 ½ lb. ground local beef (preferably 90/10)
4 multigrain burger buns, toasted
6 slices local bacon (preferably 12-14 ct), cooked until crisp
1 lime, cut in 4 pieces
Prepare a medium charcoal fire or heat the gas grill to medium high. Meanwhile, prepare the salsa: slice the kernels from the grilled corn cob into a medium bowl. Toss the corn with the tomato, onion, jalapeno, cilantro and 1 tsp. salt. Add the lime juice, toss well, and adjust, to taste, with salt.
Form the beef into 4 patties. Sprinkle generously on both sides with salt. Grill, flipping after a couple of minutes, until the burgers are done to your liking, about 6 minutes for medium. Set on top of the bottom buns and top with the bacon and a generous spoonful of the salsa. Spread the avocado on the top bun, squirt with the lime wedges, sprinkle lightly with salt and place atop the burgers. Serve immediately.