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Categories:
corn red onion cooking spray canola mayonnaise mustard seeds cider vinegar salt adobo sauce corn chips fresh sage garlic freshly ground black pepper lean ground bison onion rolls
Viewed: 6 - Published at: 5 years agoIngredients
- 1 ear shucked corn
- 1 small red onion, cut into 3/4-inch slices
- Cooking spray
- 2 tablespoons canola mayonnaise
- 1 teaspoon mustard seeds
- 1 teaspoon cider vinegar
- 3/8 teaspoon salt, divided
- 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
- 1 1/2 ounces corn chips (such as Fritos)
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 pound lean ground bison
- 4 (1 1/2-ounce) onion rolls, toasted
Method
- Preheat grill to high heat.
- Place corn and onion on grill rack coated with cooking spray. Grill 9 minutes or until charred, turning corn occasionally and turning onion once. Cut kernels from ears of corn. Combine corn, mayonnaise, mustard seeds, vinegar, and 1/8 teaspoon salt in a mini food processor; process until smooth.
- Combine onion and adobo sauce.
- Place chips in a food processor; pulse 15 times or until coarsely chopped. Combine chips, 1/4 teaspoon salt, sage, garlic powder, pepper, and bison; mix well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness.
- Place 1 patty on bottom half of each bun. Spread 1 tablespoon corn mixture over each patty. Top with onion mixture and top halves of buns.
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