Gourmet Chef Wannabe 2018 — photo 13 of 34: Starting with an announcement from Bo & Vine Burger Bar in nearby Salem, Oregon, of their June limited edition Sonoran Burger, I modified their recipe to make my own South Of The Border burger. From the bottom up, it consisted of a whole wheat bun, my homemade corn salsa, a ground beef patty flavored with taco seasoning and dried cilantro, melted cotija cheese, a broiled jalapeño, julienned nopal cactus and onion sautéed in butter and tequila, chipotle mayo, and the top half of the bun. Served with a lime wedge and tortilla chips. Both my wife and I thought it was truly scrumptious — another winner and keeper! June 2018. Camera used: Olympus OM-D E-M5 with Olympus 12-100mm f/4.0 zoom lens.
For further details about the story behind this photo, see the related article Crafting Gourmet Burgers at Home.
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