Adobo Quesadilla Burger with Grilled Corn Salsa Serving Size - 5 Prepared By - DnD Recipe Rating * * * * *
			PATTIES: 1.5 lb ground chuck or turkey 1/2 cup chopped cilantro leaves 1/2 cup grated onion 3 garlic cloves, pressed 2 tablespoons mexican hot sauce 1 tablespoon ground cumin 2 teaspoons seasoned salt 1/2 teaspoon black pepper 3/4 cup black beans GRILLED CORN TOPPING: 3 to 4 tablespoons vegetable oil, for brushing on the grill pan 1 ear corn on the cob 1/4 cup red onion, diced 2 tablespoons chopped cilantro leaves 2 tablespoons chicken stock 2 tablespoons pineapple juice 1 teaspoon ground cumin Dash mexican hot sauce Salt and freshly ground black pepper 6 extra large tortillas 6 slices queso fresco cheese Toothpicks
			Preheat grill pan on medium-high. To make the patties, combine the chuck, beans, cilantro, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl. Mix to combine, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside. To prepare the corn topping, Grill 1 ear of corn on grill pan until golden and has grill marks. Transfer to cutting board and allow to cool a bit. In a medium bowl, combine red onion, cilantro, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper. Cut corn off of cob and toss with mixture. Transfer mixture to a sheet of foil and wrap to keep warm. Place the patties on the pan and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove burgers from pan and place on platter. On each flour tortilla, layer burger, queso fresco and an equal amount of corn topping. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush each tortilla wrapped burger with olive oil then grill until tortilla is golden brown and crispy on both side. Remove toothpicks and cut in half diagonally. Serve immediately.