Summertime Burgers & Corn

It’s Summertime and that means hamburgers and fresh sweet corn hot off the grill. This recipe takes preparation and a little coordination to get everything on and off the grill at the right time, but the results are well worth it.

Double Double Cheese Bacon Onion Burgers with Southwestern Sweet Corn

For the burgers:

  • 1lb ground beef (preferably chuck), divided into 4 thin patties
  • 2 slices of bacon
  • 1/2 sweet onion, sliced into rings
  • 1/2 oz bleu cheese crumbles
  • 2 slices colby-jack or cheddar cheese
  • 2 buns, sliced and buttered

Cut the bacon strips in half and pan fry until crisp. Remove from pan and set aside, but don’t drain the pan.  Add the sliced onions to pan and cook until soft. Set aside with the bacon.

Divide the bleu cheese and place half on each of 2 of the beef patties. Top with remaining 2 beef patties, pinching the edges to seal. Season each side with your favorite steak seasoning (I like Dizzy Pig Cowlick). Let rest in the fridge while you prep the corn.

For the corn:

  • 4 ears of corn, husked and cleaned
  • 2T butter
  • Juice of 1 lime
  • 1t chili powder
  • 1t  sweet smoked paprika
  • 1t  kosher sea salt

Melt the butter in a small saucepan (I love the making this right on the grill with the Lodge Logic Pre-Seasoned Cast-Iron 14-Ounce Melting Pot. Add the remaining ingredients (except the corn) and stir to combine. Keep this warm and nearby.

Okay, this cook moves kind of hot and fast.  Get your get your grill up to medium-high (about 400°F) heat, get your mis en place, follow along closely,  and nobody gets hurt.

  1. Put the stuffed burgers on the grill.
  2. Put the ears of corn on. Baste the ears with the butter mixture.
  3. Cook the burgers until you see the juices forming on the top (about 3 to 5 minutes).
  4. Flip the burgers.
  5. Turn the corn and baste again.
  6. Cook the burgers for another another 3 to 5 minutes. Flip and top with the sliced cheese, bacon strips, and onion rings.
  7. Turn the corn and baste again.
  8. Put the buns on, buttered side down.
  9. Cook the buns and burgers for another 2 to 3 minutes until cheese is melted and the buns are golden brown. Remove from the grill.
  10. Turn the corn and baste again. It should be getting some grill marks by now.
  11. Assemble the burgers.
  12. Remove the corn and serve with the remaining basting sauce on the side.

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