Adobo Quesadilla Burger with Grilled Corn Salsa

Total Time:
1 hr 5 min
35 min
30 min

6 servings

  • Patties:
  • 2 pounds ground chuck
  • 3/4 cup black beans
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup grated onion
  • 3 garlic cloves, pressed
  • 2 tablespoons adobo sauce
  • 1 tablespoon ground cumin
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon black pepper
  • Grilled Corn Topping:
  • 3 to 4 tablespoons vegetable oil, for brushing on the grill pan
  • 1 ear corn on the cob
  • 1/4 cup red onion, diced
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chicken stock
  • 2 tablespoons pineapple juice
  • 1 teaspoon ground cumin
  • Dash hot sauce
  • Salt and freshly ground black pepper
  • 6 large tortillas
  • 6 slices queso fresco cheese
  • Toothpicks
  • Cilantro leaves, for garnish
Watch how to make this recipe.
  • Preheat grill pan on medium-high.

  • To make the patties, combine the chuck, beans, cilantro, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl. Mix to combine, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside.

  • To prepare the corn topping, brush grill pan with 1 tablespoon oil. Grill 1 ear of corn on grill pan until golden and has grill marks. Transfer to cutting board and allow to cool a bit. In a medium bowl, combine red onion, cilantro, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper. Cut corn off of cob and toss with mixture. Transfer mixture to a sheet of foil and wrap to keep warm.

  • Brush grill pan with 1 tablespoon additional oil. Place the patties on the pan and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove burgers from pan and place on platter.

  • On each flour tortilla, layer burger, queso fresco and an equal amount of corn topping. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush grill again with oil. Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy.

  • Cut in half diagonally. Garnish with cilantro leaves. Serve immediately.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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