b.good's Sal Bacado Burger Recipe

b.good’s Sal Bacado Burger

Serves 4

 

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

Kosher salt

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 avocado

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.