Chuck Burgers with Mexican Street Corn Potato Salad

Chuck Burgers

Ground to order once through chuck/brisket/ 20%plus. Season with salt and pepper. Gently formed. Divet in the middle for even cooking. Super hot clean grill. 200 g/ person of uncooked ground meat.

R & R bbq sauce

Yield: 750ml

1 T Oil
2 Shallot (60-70 g)
6-7 cloves Garlic (30-40 g)
250 ml Rhubarb (100 g)
375 ml frozen/fresh raspberries
45 ml Tomato paste
250 ml R & R
45 ml white Vinegar
15 ml Smoked paprika
10 ml Chipotle powder
45 ml Honey
125 ml packed brown sugar
45 ml Kosher salt
15 ml Black pepper

In a medium sauce pan, sauté the shallot and garlic in the oil until tender and has a little carmelization. Add R & R plus all additional ingredients and bring to a simmer. Simmer for 5 - 10 minutes or until thickened and reduced slightly. Blend with a emulsion blender and pass through a fine sieve. Taste and adjust seasoning. Chill and keep in a covered container in the fridge for 1 week.

Beer Braised Onions

1 large onion 500ml sliced (local and yellow)
30 ml butter
10 ml kosher salt
5 ml white sugar
Spring of thyme and rosemary
½ can Hard Knox Grunt Ale

In a preheated pan sauté onions in melted butter with salt and sugar until tender. Continue cooking over medium heat in order to get even caramelization. Once the desired color is achieved add beer. Add sprigs, cover and simmer gently until beer has evaporated. Cool. Top burgers with these onions or place in a sealed container in refrigerator until hungry.

Mexican Street Corn Potato Salad

This is a super fun twist in the traditional old school potato salad. Inspired by my daughter, Laurel and her love of Mexican street corn. I start the process one day in advance by grilling/charring corn, cooking the potatoes and making the dressing. The final assembly is quick and can be done a number of hours ahead.

Yield: 8 - 10 servings

1 kg white new potatoes - cooked and cut into bite sized pieces
4 cobs of corn - shucked and cleaned
Olive oil
1 bunch of green onion - chopped
1 red pepper - small dice
1 bunch of cilantro, washed, dried and rough chopped
200 g feta cheese


2 shallot
1 bulb of garlic - split in half to expose
1 jalapeño - halved, seeds removed
125 ml full fat sour cream
125 ml full fat mayo
4 limes - juice
15 ml smoked paprika
5 ml chipotle powder
1 clove minced fresh garlic
Kosher salt and pepper to taste

In the oven or BBQ roast the shallot, garlic bulb and jalapeño in pan with a drizzle of oil until tender and caramely. Place these ingredients in a food processor along with sour cream, mayo, 15 ml lime juice, paprika, chipotle powder, fresh garlic. Blend until creamy and smooth. Season with salt, pepper and additional lime juice to taste. Chill until needed.


Toss the cobs of corn in 15 ml of olive oil and season with a little salt and pepper. Place on a preheated grill and grill each side until evenly charred. Cool and remove kernels with a knife. Chill until needed.

To assemble

In a large bowl add potatoes, corn kernels, red pepper, green onion, half of the feta cheese and half of the chopped cilantro. Add 250 ml of dressing and gently toss with a serving spoon until ingredients are evenly coated.

Garnish the top with more crumbled feta and chopped cilantro. Serve and enjoy!