OK, here we go.
These turned out way better than I thought they would. Here are the details: to about 1lb of 85/15 ground beef, I added one medium finely chopped jalapeno, the juice of one lime (about 2-3 TBS), about 2 TBS of chopped cilantro, 1/2 tsp of sea salt, and a pinch of cumin and chipotle powder. As I mentioned, I topped the burgers with slices of pepper jack. For the corn, I used cilantro lime butter (I think I got the recipe originally from one of Jamie P's books) - it's a stick of melted butter with about 1TBS of chopped cilantro, the juice of two limes and a pinch of sea salt (I used unsalted butter). I also added about 6 drops of Tabasco. I topped the burger with Mrs. Renfro's smokey roasted salsa.
Here are the pics:
Burgers ready and waiting to come to room temp:
Corn on!
Corn after a brief 'carmelization':
Burgers on!
At the turn...
Let's add some cheese:
Off the grill and in the kitchen:
My plate:
As I said, these were way better than I was expecting. I'll definitely be doing them again.
Oh, I cooked them over Stubbs, with a chunk of hickory.
