For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1
small can green chiles, chopped 1/4 cup
pickled jalapeno juice from
jar 1/4 cup chopped
pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Nosh on chef Ryan Pollnow's house -
pickled conservas —
jars of mussels escabèche and boquerones (white anchovies) with olives — and
small plates
of succulent slow - cooked pork belly and tender charred octopus.
Colleen pointed us toward Food in
Jars» roundup
of ways to preserve
small tomatoes — think freezing, dehydrating,
pickling, and more — but what really caught our eye was a recipe for yellow tomato and basil jam.