It was spring break last week, so we traveled to California for what we expected to be a week of relaxation, sunshine, great friends, good conversation, and excellent food. That dream certainly came true with the additions of some (ok…lots) of rain and a lovely visit from the intestinal demons to yours truly. We hiked through the redwoods, biked from Seaside 30 miles along the Monterey Peninsula through Pebble Beach to Carmel (and ended at an extremely cute Irish pub), and ran through Pacific Grove to my favorite point in the universe–Asilomar.
With all that exercise, it was such a reward to spend time with my best girlfriend and her husband wine tasting in Paso Robles (after a visit to the Hearst Castle)…
…and to eat great food.
One of the creations we made was a California Chipotle Corn Burger to accompany the Spinach and Feta Turkey burgers that I have discussed before. You may have gathered that I love to re-imagine turkey burgers, and you’re right. They are just so versatile and delicious! You can essentially throw whatever combination you want to into together and they will turn out great.
These little chipotle corn delights were no different. A hint of sweet from the corn + a hint of spice from the chiles = YUM! You can serve them open-faced on a piece of fresh beer bread, on a piece of lettuce, between two slices of tomatoes (heirloom if you can find them), on top avocado, or many other ways. I also imagine there are a wide varieties of sauces to create to dip into or put on top as well.
I foresee many nights this summer having a turkey burger slider smorg with these little chipotle corn dudes, the soy ginger jobs, the spinach and feta delights, and a few others yet to be created. We now have more than 12 hours of daylight, despite the 22 degree weather and 8 feet of snow, but I am ready for some GARTYQUES!
California Chipotle Corn Burgers:
Re-imagined from this recipe from the lady that loves her EVOO.
- 1 pound ground turkey
- 1 chipotle chile in adobo sauce, finely chopped
- 4-5 tablespoons chopped cilantro, plus whole leaves for topping
- 4 ears corn, husked
- 2 tablespoons butter
- 2 tablespoons flour
- between 1/2 and 3/4 cups, skim milk
- 3-4 tablespoons sour cream
- cayenne to taste
- a hint of cumin if you would like
- salt and black pepper
- Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8 to 10 minutes.
- Once cool enough to handle, slice the corn kernels from the cobs.
- Heat a large skillet over medium high heat on the stove (if you want to be really crafty, use a cast iron skillet on the grill). Add the butter to melt, then whisk in the flour until combined and foaming, about 2 minutes.
- Gradually whisk in the milk until smooth. Stir in the corn kernels, cayenne, cumin (if using), and salt and pepper to taste.
- Turn off heat and add enough sour cream to coat the corn.
- In a bowl, combine the turkey, your corn mixture, chopped chile, cilantro, and a dash or two of salt and pepper.
- Form the mixture into patties of your desired size then place in the fridge for a few minutes.
- Grill on medium high and serve on the vessel of your choice.
- Try not to eat more than 11 of them.