Pepper Jack Cheeseburgers

The cheeseburger is an American icon, but
this one takes on a new spin with its Tex-Mex

Diane Sheya from the Salt Lake Culinary
Center brings us the Pepperjack Cheeseburger
and Roasted Corn Salad.
Pepper Jack Cheeseburgers
1 ½ pounds ground sirloin
4 ounces Pepper jack Cheese, shredded (about 1 cup)
Freshly ground pepper
4 hamburger buns
Olive oil for brushing
¼ cup mayonnaise
1 cup shredded iceberg lettuce
4 thinly sliced tomato

In a medium bowl, lightly knead the sirloin with the Pepper
Jack cheese, the remaining 3 tablespoons of cilantro and ½
teaspoon of cumin. Loosely shape into 4 patties about ¾
inch thick; tuck any large pieces of cheese into the
burgers. Season very generously with salt and pepper and
transfer to a plate lined with plastic wrap. Brush the cut
sides of the buns with olive oil.

Light a grill to medium hot. Grill the cheeseburgers for
about 10 minutes, turning once, for medium meat. Move the
cheeseburgers away from the heat and grill the cut sides of
the buns until they are toasted, about 1 minute.

Spread a thin layer of mayonnaise on the cut sides of the
buns. Set the cheeseburgers on the bottom halves and top
with the lettuce and tomato. Spoon some of the jalapeno-
cumin sauce on the burgers, top with the buns and serve
right away, passing the remaining sauce on the side

Roasted Corn Salad
2 ears fresh corn
½ cup shelled edamame
¼ cup chopped red onion
¼ cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 ½ teaspoons finely grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Shuck the corn and grill on high heat, turning frequently
until the corn is roasted and golden brown in spots. Remove
from the grill and cool.

Cut the corn from the cob into a bowl; combine with the
edamame, red onion, red bell pepper and cilantro. Blend
together the olive oil, lemon juice, grated ginger, salt and
pepper; drizzle over vegetables. Toss to combine. Cover and
chill in the refrigerator until ready to serve.

Jalapeno-Cumin Sauce
3 large fresh jalapenos, seeded and coarsely chopped
½ cup plus 3 tablespoons coarsely chopped cilantro (divided)
3 large garlic cloves, smashed
2 tablespoons fresh lime juice
2 tablespoons water
1 teaspoon ground cumin, divided
Kosher salt

In a blender, combine the fresh jalapenos with ½ cup of the
cilantro, the garlic, lime juice, water, ½ teaspoon of the
ground cumin and a generous pinch of salt. Puree the
jalapeno-cumin sauce until smooth.

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