4–6 housemade bacon cheddar burgers
1 package WedgeMade white burger buns
For the sauce:
1/2 cup mayonnaise
7–8 sprigs cilantro, chopped
1 lime, juiced
Salt to taste
For the relish:
2 ears corn on the cob, husk and silk still on
1 Tbsp. butter or vegetable/canola oil
1 medium white or sweet onion, diced small
1 medium red bell pepper, diced small
1 jalapeño pepper, diced small
1/2 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 small lime, juice & zest
Salt and pepper to taste
For the sauce: Mix mayonnaise, cilantro and lime juice. Salt to taste. Let sit in the refrigerator for at least 30 minutes.
For relish: Grill corn with husk and silk on. See below for directions on grilling corn. Set cob vertical and slice corn off cob. Combine with all other relish ingredients. Toss to combine well.
For the burgers: Grill burgers until cooked to preferred doneness. Spread sauce on bun, top with corn relish.
How to grill corn: Wash husk on the corn well. Peel back the husk and silk. Rub corn with butter or oil, and salt the corn. Cover exposed corn with silk and husk, and put over direct heat on the grill, turning every couple minutes for 4–6 minutes. Cook directly over coals or burner. After 4–6 minutes peel back husk to check doneness. Remove from grill and remove husk and silk. Let corn cool.