Food Network UK

Adobo quesadilla burger with grilled corn salsa

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Ingredients

  • For the burgers:

  • 1kg beef mince
  • 120g cooked black beans
  • 20g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
  • 30g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated onion
  • 3 garlic cloves, crushed
  • 2 tbsp adobo sauce
  • 1 tbsp ground cumin
  • 2 tsp seasoned salt
  • 1/2 tsp black pepper
  • 6 large tortillas
  • 6 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices queso fresco cheese
  • Coriander leaves, for garnish

  • For the grilled corn topping:

  • 3 to 4 tbsp vegetable oil, for brushing on the griddle pan
  • 1 sweetcorn cob
  • 20g red onion, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
  • 2 tbsp chicken stock
  • 2 tbsp pineapple juice
  • 1 tsp ground cumin
  • Dash hot sauce
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Adobo quesadilla burger with grilled corn salsa

1) Preheat the griddle or a griddle pan on medium-high. To make the burgers, combine the beef, beans, coriander, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl.

2) Mix to combine, handling as little as possible. Shape into 6 burgers. Loosely cover with cling film and set aside until ready to cook.

3) To prepare the corn topping, brush the cob with 1 tbsp of the oil. Cook the sweetcorn under on the griddle until golden with griddle marks. Transfer to a cutting board and allow to cool.

4) In a medium bowl, combine the red onion, coriander, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper. Cut the corn off the cob and toss with the mixture. Transfer the mixture to a sheet of foil and wrap to keep warm.

5) To cook the burgers, brush the griddle with 1 tbsp of the oil. Place the burgers and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove the burgers from the griddle and place on a platter.

6) On each flour tortilla, layer a burger, a Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice of queso fresco and an equal amount of corn topping. Fold in the sides of the tortilla and roll like a burrito, securing with cocktail sticks.

7) Brush the griddle again with oil. Place each tortilla-wrapped burger on the griddle and cook until the tortilla is golden brown and crispy.

8) Cut each filled tortilla in half diagonally. Garnish with coriander leaves and 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.