Fustini's Oils and Vinegars
Corn and Bacon Salsa Burger

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Corn and Bacon Salsa Burger


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Corn and Bacon Salsa Burger

Adapted from Chef Jonathan Bardzik


  • 2 garlic cloves, minced
  • 2 eggs
  • 1 cup chopped cilantro
  • 1 cup bread crumbs
  • 2 lbs ground beef
  • 2 tablespoons Fustini's Espresso Bean balsamic
  • 1/2 pound cheddar cheese, sliced
  • 6-8 seeded hamburger buns or rolls
  • 1/2 head lettuce
  • 5 slices of thick-cut bacon
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 2 ears of corn, kernels removed
  • 1/2 cup chopped cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Fustini's Jalapeno Lime balsamic


Step 1. 

Sprinkle minced garlic with coarse salt and mash into a paste on your cutting board using the flat side of your knife.  Place garlic paste in a medium bowl with eggs, cilantro and balsamic.  Whisk to combine.  Add bread crumbs, beef and season with salt and pepper.  Blend well with your hands.  Divide into 6 - 8 patties.

Step 2. 

Cook burgers on a medium-high grill to medium-rare, about 3-4 minutes per side.  Top with cheese and cook 1 minute more until melty.  If desired, toast buns slightly while burgers cook.

Load up each bun with lettuce, a burger and a heaping spoonful of salsa.

Step 3.  Salsa

Fry bacon in a large skillet over medium heat until browned on both sides.  Remove from the pan and dry on a paper towel.  Drain bacon fat, leaving 2 tablespoons in the pan. Return the pan to medium heat and add red onion.  Cook until softened.  Add red pepper and jalapeno.  Sauté 3 more minutes.  Add raw corn, increase heat to medium-high and cook for 3-5 minutes until edges of corn turn golden.

Step 4. 

Chop bacon and stir into salsa along with cilantro, cumin and chili powder.  Remove from heat and season to taste with a splash of balsamic, salt and pepper.

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