Ron Pearman took this recipe from the Colorado State Fair to the 2008 Great American Spam Championship. For peppers, he uses Pueblo Big Jims from Musso Farms, but the Spam folks substituted jalapeños. Makes 12 mini burgers.
Ingredients
SALSA
3 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons minced canned chipotle chiles in adobo sauce
3 plum tomatoes, seeded and diced
3 tablespoons diced red onion
BURGERS
1 (12-ounce) can Spam Classic
12 small squares of cheddar cheese
1 (12-ounce) package small Hawaiian sweet rolls, lightly toasted
1 cup prepared guacamole
2 or 3 roasted chile peppers or 6 red pickled sliced jalapeño peppers, cut in half
Directions
In medium bowl, stir together the salsa ingredients; set aside. Slice Spam into six 1/2-inch-thick slices. Cut each slice in half (you will have 12 squares). Grill or fry Spam squares until lightly browned on both sides. Place one slice of cheese on each piece of Spam. Let cheese begin to melt. Place grilled Spam on toasted roll bottoms. Top each burger with guacamole, tomato-chipotle salsa and a piece of pepper.
