Southwest Chipotle Burger

Yield: 1 1/2 quarts salsa

Ingredients

Burgers

• 1 (5 ounce) Omaha Steaks burger
• 1 burger bun
• 2 tablespoons Chipotle Mayonnaise
• 2 tablespoons Corn and Black Bean Salsa
• Salt and pepper, to taste
• 1 slice pepper jack cheese (optional)
• 1 leaf iceberg lettuce
• 1 slice red onion (optional)

Chipotle Mayonnaise

• 1/2 cup mayonnaise
• 1 teaspoon puréed chipotle chiles canned in adobo
• 1/2 teaspoon salt

Corn and Black Bean Salsa

• 1 (15 ounce) can black beans, rinsed and drained
• 16 ounces frozen corn, thawed and drained
• 1 (29 ounce) can petite diced tomatoes, drained
• 1/2 cup fresh cilantro, finely chopped
• 1 (4 ounce) jar pimentos, drained and diced
• Juice of 1 lime
• 1 medium jalapeño, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon puréed chipotle chiles canned in adobo
• 1/2 teaspoon salt

Instructions

1. Prepare Chipotle Mayonnaise and Corn and Black Bean Salsa. Refrigerate.

Burgers

1. Heat grill. Season burger with salt and pepper. Grill until juices run clear; do not overcook.
2. Place cheese on top of burger to melt. Toast bun halves on grill. Generously spread Chipotle Mayonnaise on both halves. Place burger on bun; garnish with Corn and Black Bean Salsa, lettuce and red onion.
3. Chipotle Mayonnaise: Combine all ingredients and mix well.
4. Refrigerate until ready to use.

Corn and Black Bean Salsa

1. Combine all ingredients and mix well.
2. Refrigerate until ready to use.

Attribution

Source: Omaha Steaks