Now THIS is a BURGER!

I could not decide if I wanted to make a Baja Burger or a Breakfast Burger. So then why not both? This is my Baja Breakfast Burger and this will have your mouth watering!

Good burgers should be made out of good meat. I used one pound of ground Kobe beef and I combined it with a total of ZERO ingredients because I wanted to be able to taste the beef. I formed it into three patties using just under one third pound each, and I sprinkled salt only on the outside. I learned from Iron Chef Geoffrey Zakarian that pepper will burn and to only use salt. Several other tips from the Iron Chef are in this post, including letting the meat come to room temperature before forming, and not to overwork the meat when forming the patties.

More GZ tips include using a cast iron skillet and not an outdoor grill, letting the pan get screaming hot, and only one flip during the entire cooking process.

I cooked the first side for approximately seven minutes, flipped, cooked for three minutes, and then topped each burger with a slice of Colby Jack cheese and a slice of Pepper Jack cheese for the final four minutes.

Time to build! A buttered brioche bun is always a good start.

Step 1 - I slathered the bottom bun with chipotle mayo. (One quarter cup mayo, one teaspoon hot sauce, and one teaspoon ground chipotle pepper.

Step 2 - You cannot have a breakfast burger without crispy bacon.

Step 3 - A burger patty with the melty cheese.

Step 4 - In my opinion, a good Baja burger should have chili so I took the reminding ground Kobe and browned it in a small skillet, added a tablespoon of jarred salsa, and one teaspoon each of ground chili powder and ground cumin.

Step 5 - Pickled red onions and jalapeños for some pop and brightness.

Step 6 - You also cannot have a breakfast burger without a runny egg.

Step 7 - A spoonful of jarred salsa for even more flavor.

Step 8 - I slathered the top bun with warm Queso Blanco.

Step 9 - Some fresh cilantro.

I am a music teacher. Therefore, I think treble clef. Every Good Burger Deserves Fries. And these Mexican Spiced Potato Wedges were definitely the perfect accompaniment.

I used yellow potatoes, sliced into equal sized wedges, and combined with three tablespoons of extra virgin olive oil, salt, pepper, chili powder, ground cumin, and dried Mexican oregano. I then baked them on a parchment lined sheet pan at 400 degrees for about thirty minutes, flipping halfway.

Yup, this is a winner.

Juicy, moist, and LOADED with levels of flavor.

And for another delicious summer side dish, check out my new Grilled Corn and Zucchini "Succotash." Typically, succotash contains a legume such as lima beans, but I decided to use a different green in the form of fresh zucchini. I sliced three small zucchini lengthwise, brushed with extra virgin olive oil, and seasoned with salt and pepper.

I also prepared five ears of fresh sweet corn by peeling back the husks, removing the silks, recovering with the husks, and soaking in water for twenty minutes.

When the corn was finished soaking, I let it drain, preheated the grill over medium heat and grilled the zucchini for five minutes per side, and then removed to a plate.

Next up was the corn which I grilled for twenty minutes, turning every five minutes. I allowed them to cool for a few minutes, removed the husks, and cut the kernels from the cobs.

I diced the zucchini and added to the corn with a diced shallot, salt, pepper, and three tablespoons each of apple cider vinegar and extra virgin olive oil. Summer in a bowl!

More to come!