Corner Market* Recipe
brioche bun, american cheese, charro sauce, pickle, L.T.O.
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Ingredients
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Burger Patties
Charro Sauce
Pickles (quick)
Buns & Toppings
Method
Charro Sauce
- 1
- 2
Cook bacon and aromatics
Heat a 10-inch skillet over medium heat. Add 1 tbsp vegetable oil and the chopped bacon. Cook, stirring occasionally, until bacon is browned and some fat has rendered, about 4–5 minutes. Add the diced onion and cook until softened and translucent, 3–4 minutes. Stir in the jalapeño and garlic and cook 30–45 seconds until fragrant.
- 3
Add tomato and beans
Add the diced tomato and 1/2 cup drained pinto beans to the skillet. Stir to combine and cook 2–3 minutes to break down the tomato.
- 4
Simmer and season
Pour in 60 ml chicken stock, add 1/2 tsp smoked paprika and 1/2 tsp kosher salt, bring to a gentle simmer and cook 6–8 minutes until the mixture reduces slightly and flavors concentrate.
- 5
Finish the sauce
Remove from heat. Stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. For a smoother, saucier texture suitable for a burger, partially mash the mixture with a fork or pulse 3–4 times in a blender or food processor (leave some texture). Taste and adjust salt or lime as needed. Keep warm or set aside at room temperature.
Pickles (quick)
- 6
Make quick pickle brine
In a small bowl combine 60 ml white vinegar, 60 ml water, 1 tsp sugar and 1 tsp kosher salt. Stir until sugar and salt dissolve.
- 7
Pickle the slices
Place 4 dill pickle slices in the brine, ensuring they are submerged. Let sit at room temperature for at least 10 minutes while you cook the burger; longer will intensify flavor. Drain before assembling.
Burger Patties
- 8
Form and season
Divide 6 oz ground beef into a single patty (or shape two thinner patties if preferred). Form a loose ball and press into a patty about 3/4-inch thick, making a shallow dimple in the center with your thumb to reduce doming. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
- 9
Cook the patty
Heat a cast-iron skillet or heavy pan over medium-high heat until shimmering. Add 1 tbsp vegetable oil and swirl to coat. Place the patty in the pan and cook without moving 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes for medium; during the last 30–60 seconds place 1 slice American cheese on the patty and cover the pan to melt the cheese.
- 10
Rest
Remove the cooked patty to a plate and let rest 1–2 minutes while you toast the bun and finish assembly.
Buns & Toppings
- 11
Toast brioche bun
Butter both cut faces of the brioche bun with 1 tbsp unsalted butter. In a separate skillet or the same pan wiped clean, heat over medium and toast the cut sides, buttered-side down, until golden and crisp, about 1–2 minutes. Remove from heat.
- 12
Assemble the burger
Spread 1–2 tbsp of the charro sauce on the bottom toasted bun. Place the rested cheeseburger patty on top of the sauce. Add the quick-pickled dill slices, 1 lettuce leaf, 1 slice tomato, and 2 rings of red onion. Spoon an additional tablespoon of charro sauce over the toppings if desired. Close with the top bun and press lightly.
- 13
Serve
Serve immediately while hot. Leftover charro sauce keeps refrigerated up to 3 days.
