COOK

Baja Beach-Inspired Burger

July 07, 2017 | PHOTOGRAPHY BY SCOTT HUNTER

Our signature salsa-topped burger says "Happy Summer!"


A freshly grilled, salsa-topped burger screams summer! We’ve looked to the sunny beaches of Baja for inspiration for our very own signature burger, but it’s quite at home in backyards all across this fine country. Happy grilling and happy summer!

OUR HOMES BAJA-STYLE BURGER

(Makes 4 Burgers)
 
  • 1 lb (454 g) lean ground beef
  • 2 cloves garlic, grated
  • 2 tsp Dijon mustard
  • 1 tsp chili powder
  • Dash of Worcestershire sauce
  • Salt and pepper to taste
  • 4 slices mozzarella cheese
  • 4 buns, halved and toasted
  • 1 avocado, sliced
  • In a bowl, gently knead together the ground beef, garlic, Dijon, chili powder and Worcestershire sauce. Shape into 4 patties, about 4 inches wide and .-inch thick. Using thumb, press an indent in the centre of one side of each of the patties. Generously sprinkle both sides with salt and pepper.
  • Place patties on greased grill over medium-high heat and grill, turning once, until centre of meat registers 160º F using instant-read thermometer, 8 to 10 minutes. Place cheese on burgers, close lid and grill until cheese is melted, 1 to 2 minutes.
  • Spread buns with Chili-Lime Mayo, top each with a burger, a few avocado slices and some of the Grilled Corn & Tomato Salsa.

CHILI-LIME MAYO

  • ½ cup light mayonnaise
  • 2 tsp lime juice
  • ½ tsp each chili and garlic powder
  • In a separate bowl, stir together mayonnaise, lime juice, chili powder and garlic powder. Set aside.

GRILLED CORN & TOMATO SALSA

  • 1 corncob
  • 1 tomato, finely diced
  • ½ cup finely diced white onion
  • 2 tbsp chopped fresh cilantro
  • 2 tsp olive oil
  • 1 tsp lime juice
  • Pinch each salt and pepper
  • Place corncob on greased grill over medium-high heat; grill until tender and well grill-marked, about 15 minutes. Let cool enough to handle; cut kernels from cob. Place in bowl and let cool completely. Stir in tomato, onion, cilantro, olive oil, lime juice, salt and pepper. Set aside.

3 TIPS FOR THE BEST BURGERS EVER

  • Handle Your Meat Gently – When mixing the flavourings into the beef, work quickly and gently. Overworking the mixture heats and toughens it up resulting in a dense, sometimes spongy-textured burger.
  • Season Right – Sprinkle the exterior of burgers (both sides) with salt and pepper just before they go on the grill. This helps prevent a tough interior while creating the ultimate crispy, grilled crust that is so beloved.
  • Step Away From The Grill – Resist the temptation to stand over the open grill and flip and press your burgers constantly. For the juiciest, most tender results, put the burgers on the grill, close the lid, set a timer for 4 or 5 minutes and walk away. Only flip them once, and never, ever, press those precious juices out of your patty!

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