Grilled Burgers on Jalapeño Buns, Corn and Tomato Pasta

Oh, what a night! We're dodging some bad storms this evening, but we were able to put together a decent dinner.

We made some jalapeño burger buns from scratch. Topped them with some grilled burgers and a mustard slaw mix. On the side, a corn and tomato pasta! Yummy!



Printable Recipe

For the buns:

• 2 Jalapeño peppers, charred on grill and chopped fine
• 2 1/4 cups all-purpose flour
• 3/4 cup Masa de Harina
• 1 t salt
• 1 1/2 t yeast
• 2 t honey
• 1 1/2 cup water (or less, see comments below)

1. Put all but the jalapeños in a bowl and mix for about 3 mintues.

2. Add the jalapeños and mix for about 30 seconds.

3. Cover and let rise about 1 hour.

4. Punch down, cover again, and let rise another hour.

5. Roll out to 1/2" to 3/8" thickness. Use 4" cup to cut into discs.

6. Let rise another 5 minutes.

7. Brush lightly with EVOO.

8. Grill, approximately 2-3 minutes per side. Serve open-faced or halve the buns.

Note: The jalapeños add a lot of moisture to the dough mixture. It's easy to want to add more water to the mixture at first, but you should hold off and let the water from the jalapeños moisten it.

For the slaw:

• 2 T oil
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1 T mustard
• 1/2 t salt
• 1/4 t pepper
• 1 pound cole slaw mix

1. Combine oil, sugar, vinegar, mustard, salt and pepper in a a small saucepan. Simmer over medium heat for 3 minutes.

2. Put Cole slaw mix in a bowl. Toss with hot dressing. Let stand for 20 minutes.

For the corn and tomato pasta:

• Salt
• 1 pound bow-tie pasta
• 2 T EVOO
• 2 garlic cloves, minced
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 2 T unsalted butter
• 1/4 cup fresh basil leaves, chopped

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, drain.

2. In a large skillet heat the olive oil over medium heat. Add the garlic and tomatoes and cook until tomatoes are softened. Stir while cooking, but be careful not to damage the tomatoes. Add the corn and cook until the corn is heated through and golden. Season with salt.

3. Add the vegetable mix to the pasta and toss lightly.