Tejano Burger


  • 1 ea. Sesame Seed Bun
  • 5 oz. Grass-Fed Beef Patty
  • 1 tsp. Kosher Salt
  • ¼ tsp. Black Pepper, freshly ground
  • 1 slice Pepper Jack Cheese
  • 1 oz. Ranch Dressing, your recipe
  • ½ tsp. Chives, minced
  • 6 ea. White Corn Strips, ¼-in. thick
  • 1 oz. Jalapeño Relish, recipe follows
  • 2 slices Red Ripe Tomato
  • ¼ ea. Avocado, fanned
  • Extra Virgin Olive Oil, as needed


In a medium sauté pan over medium-high heat, add 1 tablespoon of oil to toast the bun perfectly brown; set aside.

Season both sides of the patty with salt and pepper. Add more oil to the hot pan and cook one side for a few minutes, until caramelized. Flip the patty, cook another minute, add cheese. Cook until the cheese is melted and the patty reaches the desired temperature.

Combine ranch dressing with chives and spread a thick layer on both buns. Place the cooked patty with cheese on the bottom bun. Add the white corn strips on top of the melted cheese, which will help hold them on the burger.

On the top bun, add the jalapeño relish on top of the herb ranch. Add the tomato and fanned avocado.

Carefully flip the top bun with all of the toppings onto the white corn strips, bottom bun. Half-wrap the burger with parchment paper.

To make pickled relish: combine 6 ounces pickles, 6 ounces sliced pickled jalapeños, 2 ounces pickled onions, 2 ounces pickled garlic, and 2 ounces pickled fennel in a food processor. Chop and stir in 2 tablespoons of chipotle hot sauce, or to taste.

Executive Chef and Co-Owner Lynn Gorfinkle, Roam Artisan Burgers, San Francisco, from Food Fanatics® Magazine