GRILLED CORN CHIMMICHURRI BURGER WITH GRILLED SWEET RED PEPPER AND ONION

Ingredients

FOR CHIMMICHURRI SAUCE:
1/2 CUP PACKED FLAT LEAF PARSLEY, RINSED, STEMMED AND MINCED
1 1/2 TABLESPOONS GARLIC, MINCED
4 TABLESPOONS SWEET RED PEPPER, MINCED
4 TABLESPOONS SWEET ONION, MINCED
5 TABLESPOONS WHITE WINE VINEGAR
1 TEASPOON KOSHER SALT
2 ROUNDED TEASPOONS OREGANO
1 TEASPOON DRIED CHILI FLAKES
1/4 TEASPOON FRESHLY GROUND PEPPER
2 BAY LEAVES, MINCED
1 CUP COLAVITA EXTRA VIRGIN OLIVE OIL
FOR GRILLED CORN, RED PEPPERS AND ONIONS:
2 EARS YELLOW CORN-ON-THE-COB, HUSKED AND CLEANED
4 SWEET RED PEPPERS, QUARTERED AND DEVEINED
1 LARGE SWEET ONION SLICED IN 1/3" SLICES
1/4 CUP COLAVITA EXTRA VIRGIN OLIVE OIL
1/2 TEASPOON SALT
FOR PANE ROLLS:
1 STICK BUTTER
2 CLOVES GARLIC, MINCED
6 PANE ROLLS
FOR PATTIES:(NOTE – MEATS SHOULD CONTAIN AT LEAST 24% FAT) 1 POUND FRESHLY GROUND CHUCK
1/2 POUND FRESHLY GROUND SKIRT STEAK
2/3 CUP CHIMMICHURRI SAUCE, REMOVED FROM BOWL WITH SLOTTD SPOON TO DRAIN
1 1/2 CUPS GRILLED CORN,
1 1/2 TEASPOONS KOSHER SALT
1/3 TEASPOON FRESHLY GROUND PEPPER
OLIVE OIL FOR MOISTENING HANDS
OLIVE OIL FOR BRUSHING ON GRILL

Instructions

TO PREPARE CHIMMICHURRI SAUCE, PLACE FLAT LEAF PARSLEY, GARLIC, RED PEPPER, ONION, WHITE WINE VINEGAR, KOSHER SALT, OREGANO, DRIED CHILI FLAKES, GROUND PEPPER, BAY LEAVES AND OLIVE OIL IN BOWL. MIX WELL AND SET ASIDE 1 1/2 – 2 HOURS. DO NOT REFRIGERATE. TO PREPARE GRILLED CORN, RED PEPPERS AND ONIONS, RUB CORN, RED PEPPERS AND ONIONS WITH OLIVE OIL AND LIGHTLY SALT. PLACE VEGETABLES ON VEGETABLE GRILLING RACK AND PLACE ON MED/HOT GRILL. GRILL CORN TURNING EVERY MINUTE UNTIL COOKED THROUGH AND LIGHTLY BLACKENED ON ALL SIDES, (APPROX. 5 MIN ). GRILL RED PEPPERS UNTIL BLACKENED, TURNING OCCAISIONALLY. GRILL ONIONS UNTIL TENDER AND SLIGHTLY BLACKENED. PLACE GRILLED PEPPERS IN PLASTIC BAG FOR 5-7 MINUTES. REMOVE CORN FROM COB WITH KNIFE, PLACE IN BOWL, COVER AND SET ASIDE. REMOVE BLACKENED SKINS FROM PEPPERS. COVER PEPPERS AND ONIONS AND SET ASIDE. TO PREPARE PANE ROLLS, MIX TOGETHER BUTTER AND GARLIC WITH FORK UNTIL SOFTENED AND THOROUGHLY COMBINED. SLICE PANE ROLLS IN HALF. SPREAD BUTTER MIXTURE ON BOTH CUT SIDES OF EACH PANE ROLL. TO PREPARE PATTIES, COMBINE GROUND CHUCK, SKIRT STEAK, CHIMMICHURRI SAUCE, GRILLED CORN, KOSHER SALT AND PEPPER. MIX WELL, BEING CAREFUL TO NOT OVERHANDLE MEAT TO AVOID COMPACTING. DIVIDE MEAT MIXTURE INTO SIX EQUAL PORTIONS. MOISTEN HANDS WITH OIL TO FORM SIX PATTIES, MAKING SURE EACH PATTIE IS LARGE ENOUGH TO FIT PANE ROLL. TO GRILL PATTIES, BRUSH OLIVE OIL ON GRILL. PLACE PATTIES ON 450 DEGREE GRILL 4 MINUTES. TURN PATTIES AND CONTINUE GRILLING FOR ADDITIONAL 4 MINUTES OR UNTIL MEAT THERMOMETER READS 160 DEGREES FOR MEDIUM. DURING FINAL MINUTE OF GRILLING, PLACE PANE ROLLS, BUTTERED SIDE DOWN ON GRILL TO TOAST, WATCHING CAREFULLY TO AVOID BURNING. TO BUILD BURGERS, PLACE ONE BURGER ON BOTTON HALF OF EACH PANE ROLL. PLACE EQUAL AMOUNTS OF RED PEPPER ATOP EACH BURGER. PLACE EQUAL AMOUNTS OF GRILLED ONION ATOP RED PEPPERS. PLACE TOP HALF OF PANE ROLL ON TOP. SERVE AND ENJOY