Summer Grillin'

Nothing says summer like burgers, corn, and tomatoes. We found a succulent burger recipe in this month's Food and Wine and decided it was a must-make. This green chile bacon burger with goat cheese was easy to turn vegetarian by simply switching out the beef burger for a pre-made veggie burger. I omitted the bacon all together, but you could certainly use veggie bacon if you wish. The grilled corn with Mango-Habanero butter and simple tomato salad were perfect accomaniments. The tomato salad consisted of sliced tomatoes topped with salt, pepper, and a touch of chili oil. Simply perfect!


Green-Chile Bacon Burgers with Goat Cheese (Food and Wine, July 2009)

8 thick-cut slices of bacon (about 1/2 lbs.)
1/2 cup mango chutney, preferably Major Grey brand
1 poblano chile
vegetable oil, for brushing
4 hamburger buns, split
1 large tomato, cut into 4 thick slices
1 1/2 lbs. ground beef chuck
salt and freshly ground black pepper
3 oz. fresh goat cheese, cut into 4 slices
watercress sprigs or lettuce, for serving

1. Preheat oven to 375. Line a large, rimmed baking sheet with parchment paper. Arrange the bacon slices on the paper and brush both sides liberally with the chutney, leaving any chunks in the jar. Bake the bacon for about 30 minutes, turning once, until caramelized. Transfer the glazed bacon to a rack and let cool.
2. Meanwhile, light a grill or preheat a grill pan. Rub the chile with oil and grill until charred all over, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel the poblano and coarsely chop it.
3. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Brush the tomato slices with oil and grill just until lightly charred, about 1 minute. Place the grilled tomato slices on the bottom half of the buns.
4. Form the beef into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly medium-rare, about 6 minutes. Top with the goat cheese and chopped poblano, close the grill and cook until the cheese is completely melted and the burgers are medium-rare, about 1 minute. Set the burgers on the buns, top with glazed bacon and watercres spigs and serve right away.


Grilled Corn with Mango-Habanero Butter (Food and Wine, July 2009)

1 mango, peeled and coarsely chopped
1/4 cup mango nectar [I just used apple juice]
1 Tbs. honey
1/2 habanero chile, seeded [we decided next time we would use a whole one]
1 1/2 stick unsalted butter, softened
2 Tbs. packed cilantro leaves, chopped
1/2 tsp. kosher salt
8 ears of corn

1. In a small saucepan, combine the chopped mango with the mango nectar, honey, and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
2. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree utnil smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
3. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached [or not]. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
4. Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with mango-habanero butter and serve.