Chef Anthony's Iowa Burger

Recipe

Main Dish
Chef Anthony's Iowa Burger

Primary Media

Hamburger bun topped with lettuce, tomato slice, red onion rings, burger patty, and cheesy corn

User Rating

3.7 out of 5 stars
Rate it:
10 ratings

Recipe Data

4
Servings
30min
Prep
45min
Total

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Author

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Description

To highlight Iowa, Chef Anthony created a sinful cheese sauce studded with Iowa's staple crop: sweet corn.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Burger
2 lbs.85%-lean ground beef
2green onions, finely chopped
1 tbsp.Hy-Vee Worcestershire sauce
1 tbsp.garlic paste
Hy-Vee salt and Hy-Vee black pepper, to taste
4Hy-Vee Bakery hamburger buns, split
Lettuce, tomato slices and/or sliced red onion, for garnish
Corn Cheese Sauce
1 tbsp.Hy-Vee unsalted butter
1shallot, finely chopped
c.Hy-Vee heavy whipping cream
4 oz.Hy-Vee plain cream cheese, cut into chunks
3 c.Hy-Vee shredded sharp Cheddar cheese
3 c.sweet corn kernels, thawed if frozen
½ c.Hy-Vee bacon, crisp-cooked, and chopped
1jalapeno, seeded and finely chopped
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste

Things To Grab

  • Medium saucepan
  • Whisk
  • Charcoal or gas grill
  • Large bowl
  • Meat thermometer

Directions

  1. Make Corn Cheese Sauce: In a saucepan, melt butter over medium heat. Add shallot and cook for 2 minutes, stirring occasionally. Add whipping cream and cream cheese. Stir until cream cheese is melted. Gradually add cheddar cheese, stirring until melted. Add sweet corn, bacon, and jalapeno pepper. Cook over medium-low heat for 10 minutes, stirring occasionally. Season to taste with Hy-Vee salt and Hy-Vee black pepper. Cover and keep warm until ready to serve.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  2. Prepare a charcoal or gas grill with a lightly greased grill rack for direct cooking over medium heat.

  3. In a large bowl, combine beef, green onions, Worcestershire sauce and garlic paste. Season to taste with salt and pepper. Shape into four 3/4-inch-thick patties, 8 ounces each.

  4. Grill for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During the last 2 minutes of grilling, place buns, cut sides down, directly over heat to toast. Remove from grill; let patties rest 5 minutes.
  5. To serve, place patties on bun bottoms; top with Corn Cheese Sauce. If desired, add lettuce, tomato, and/or red onion. Add bun tops.

Nutrition facts

Servings

1410 Calories per serving

Amounts Per Serving

  • Total Fat: 97g
  • Cholesterol: 345mg
  • Sodium: 1350mg
  • Total Carbohydrates: 66g
  • Protein: 77g

Daily Values

0%
Vitamin A 50%
0%
Vitamin C 20%
0%
Iron 40%
0%
Calcium 70%

Recipe Source:

Hy-Vee Seasons Summer 2016.