Save to your scrapbook
Burgers with smoky cheese & sweetcorn salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 corn on the cob
1 tbsp olive oil
1 green chilli, roughly chopped
1 lime, juice
2 tsp honey
½ red onion, sliced
4 Heston from Waitrose Brioche Burger Buns, halved
2 x 342g packs Gourmet Burger Kitchen British Beef Burgers
120g Applewood Smoke Flavoured Cheddar Cheese, sliced
4 tbsp dijonnaise
4 leaves round lettuce
1 slicing tomato, thickly sliced
Handful chopped coriander
1. Heat a griddle pan or barbecue to a high heat. Rub the corn with ½ tbsp oil, then season and char on all sides for about 15 minutes. Cool slightly, then slice off the kernels and mix in a bowl with the chilli, lime, honey and red onion. Season and set aside. Briefly griddle the bun halves until charred; set aside.
2. Brush the burgers with the remaining ½ tbsp oil and season. Barbecue or griddle on one side for 7 minutes, then flip and cook for a further 4 minutes. Top each with a slice of cheese and cook for 3 minutes more (covering with a domed pan lid will help the cheese to melt). Ensure the burgers are thoroughly cooked with no pink meat; set aside to rest for a few minutes.
3. To build the burgers, spread 1 tbsp of dijonnaise on the bottom half of each bun. Top each with 1 lettuce leaf, 1 slice of tomato, then the burger. Stir the coriander through the salsa and spoon on top of the burgers, finishing with the bun lids.
These burgers are also great with a crispy rasher or two of Waitrose Sweetcured Mesquite Smoked Streaky Bacon.
This recipe appeared within the June 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in May 2018.