I’ve been waiting for weeks to be able to share this delish burger with you. It is my entry in the Barhyte Specialty Foods Saucy Mama’s 2017 Recipe Contest.
First, though, a little about the contest! Saucy Mama is a sponsor of the World Food Championships (WFC) and for the fourth year in a row, this contest is a preferred qualifying event for WFC. WFC will be held in November in Orange Beach, Alabama. Saucy Mama has put together a team of previous years contest winners and is looking to add one more team member, in either the burger or bacon category. Anyone wanting to participate in this contest made application to Saucy Mama, where they accepted the first 25 qualified applicants that maintain a food blog and/or active, public social media presence surrounding food. They generously provided our choice of 6 of their absolutely yummy products to use when creating our entry. The winner of the contest receives a golden ticket to WFC (which is the registration and entry fee to participate), a $1,000 travel stipend and a team dinner with the entire group in Orange Beach. To be on Team Saucy Mama would be a huge honor!
Oh, and one more thing…Saucy Mama has graciously offered all 25 participants the opportunity to hold a giveaway and provide the winners with one package featuring three Saucy Mama products (except olives and apricot ginger mustard). In order to register for my giveaway, visit Saucy Mama’s webpage and peruse the products. Comment on this post with the three items you would choose should you win. All comments must be made by midnight, EST on Wednesday, June 21st! So hurry, don’t be left out…you will absolutely love anything you choose (but if you want to know my favorite…it is the Poblano Ranch Dressing!)
So, without further ado, here is my entry:
Southwest Summertime Burgers
4 ounces Spanish chorizo, casing removed
1 pound ground chuck
2 tablespoons vegetable oil, divided
1/4 cup finely chopped poblano pepper, seeds removed
1 teaspoon minced garlic
2/3 cup fresh corn kernels (substitute frozen corn kernels that have been thawed if fresh is not available)
3 cups thinly sliced, then quartered, sweet onion
1 teaspoon kosher salt, divided
6 tablespoons Saucy Mama Honey Barbeque Wing Sauce
4 ounces pepper jack cheese, thinly sliced
1 cup small diced, hulled strawberries
1/4 cup small diced tomato
1/2 teaspoon lime zest
2 teaspoons lime juice
1 tablespoon minced fresh cilantro
1/8 teaspoon freshly ground black pepper
4 good quality hamburger rolls, split, toasted
1/2 cup Saucy Mama Poblano Ranch Dressing
Cut the chorizo into small pieces. Place pieces into a small food processor and process until finely ground. Place chorizo and ground chuck into a medium bowl; mix together until combined. Equally divide into four portions and form into burgers slightly larger than the rolls; set burgers aside.
In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add in the poblano pepper and cook until it begins to soften, approximately 3 minutes, stirring occasionally. Stir in the garlic and corn and cook for 1 minute; transfer to a medium bowl; set aside to cool.
Place the skillet back over medium heat. Add in the remaining 1 tablespoon oil, allow to heat. Add in the onion and 1/2 teaspoon salt, and cook until the onions are crisp tender, approximately 5 minutes. Transfer to a medium bowl, add in the Saucy Mama Barbeque Wing Sauce, mix to combine; set aside.
Place the skillet back over medium heat. Place the reserved burgers into skillet and cook until first side is browned, approximately 3 – 4 minutes. Flip burgers over, top with the pepper jack cheese, and continue to cook until burgers are lightly browned on the second side and cheese has melted, approximately 3 minutes.
While burgers cook, finish preparing the strawberry corn salsa: To the reserved bowl of poblano and corn mixture, add in the strawberries, tomato, lime zest, lime juice, cilantro, remaining 1/2 teaspoon salt and black pepper, mix to combine.
To assemble the burgers, place the bottom of the hamburger rolls individually onto 4 serving plates. Evenly top the roll bottoms with the barbeque onions, then with a burger, then with the strawberry corn salsa. Drizzle each with 2 tablespoons of the Saucy Mama Poblano Ranch Dressing. Top with roll tops and enjoy!
Makes 4 burgers.
UPDATE July 22, 2017 – the winner of the drawing is Susan Chase! Enjoy Susan!!