Corn Husker Burger
Chef Kate Joyce (age 6) wants people to know that Nebraska is a "lot more than a big farm." So she's giving people a corn-filled taste of her home state.
- ½ cup fresh or frozen corn kernals
- ½ cup tomato, chopped
- ¼ red onion, chopped
- 1 tbsp cilantro, chopped
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 roasted red pepper
- 1 cup mayonnaise
- Salt and pepper (to taste)
- 4 pre-shaped hamburger patties
- 4 hamburger buns (any variety)
- 4 slices Monterrey jack cheese
Make corn salsa. Mix corn, tomato, onion, cilantro, lime juice and olive oil in a small bowl. Place in fridge until burgers are done.
Make roasted red pepper mayo. Finely chop roasted red pepper. Mix with mayonnaise and add salt and pepper to taste. Place in fridge until burgers are done.
Put burgers on grill. Grill 5 minutes and then flip. Place Monterrey jack cheese on burgers and cook to desired doneness.
Spread roasted red pepper mayonnaise onto buns. Add cooked burgers and then pile high with corn salsa.
Submit!
