Out-of-the-Box Burger Recipe | ICONIC Kitchen at PIRCH Mission Viejo

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Out-of-the-Box Burger Recipe | ICONIC Kitchen at PIRCH Mission Viejo

Photo by Alexander Bauzon

Looking for a new summer recipe to try? This burger recipe from Chef Kimberly Ayala of PIRCH uses fresh, seasonal ingredients and a DCS outdoor kitchen to create a delicious meal you’ll want to make over and over again.

It’s officially summer, and that means it’s the season for firing up the grill and trying out new, out-of-the-box recipes. But first, you need to have the right equipment—as Head Chef Kimberly Ayala of PIRCH Mission Viejo points out, there’s a big difference between an outdoor kitchen and bringing a fully functioning kitchen outdoors.

ICONIC LIFE Publisher Renee Dee headed to PIRCH Mission Viejo to meet with Chef Ayala and learn all about the unique features and benefits of a DCS outdoor kitchen.

ICONIC Kitchen: Grilling Oaxacan Burgers with PIRCH

“The great thing about DCS is it has so many different components,” Chef Ayala says. 

Taking advantage of the many components, Chef Ayala was able to roast poblano peppers, cook the beef patties and create the decadent onion, corn and Oaxacan cheese rajas—all at the same time. Another benefit of the DCS grill is the “U” shaped burners that helps you avoid hotspots that could cause your burgers to get overcooked.


“It’s going to take all of that oil, it’s going to roll it down to a drip tray,” She says. “I pull the drip tray out and I clean it. Not only is it easy to clean, but it’s going to avoid flare ups—that’s how you burn your food.”

Head to PIRCH Mission Viejo to explore DCS outdoor kitchens and find the recipe below to create this out-of-the-box burger:





  • ½ cup cilantro leaves only
  • 1 ½ garlic cloves
  • 2 jalapeños seeds and stem removed
  • ½ lime
  • ¾ cup olive oil mayo
  • ¼ teaspoon salt


  • Add all ingredients to the food processor and blend until smooth and well combined.
  • Taste for salt and adjust.




  • 3 smoked peppers
  • 1 whole corn
  • ½ yellow onion
  • 3 garlic cloves minced
  • ½ cup of Mexican crema
  • 5 ounces of Oaxacan cheese
  • 1 teaspoon of chili powder
  • ½ teaspoon Mexican oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  • Roast or smoke your peppers until blistered. Once the peppers are blistered, set them in a plastic bag and cover. This will help the skin peel right off.
  • Roast or smoke corn until golden.
  • Peel your peppers and cut into strips discarding the seeds and stem.
  • Cut corn off cob.
  • In a skillet sweat onions and garlic until translucent, stirring occasionally.
  • Add in your seasoning, peppers and corn and cook for 3 minutes.
  • Add in crema and stir, pour cheese over and let it melt.




  • 6 squash blossoms
  • ¾ cup of all purpose flour
  • ¾ cup of sparkling water or club soda chilled
  • ½ teaspoon of paprika
  • Salt and pepper to taste


  • Prep squash blossoms by removing the stem (if male), the pistils (if female) or stamen (if male) inside of each flower (both male and female zucchini flowers are edible.
  • Set your flour in a bowl and season with salt and pepper.
  • Add in cold sparkling water and mix. You can add more water if the batter is too thick.
  • Dip your squash blossom in batter and fry until golden brown about 4 min each side.




  • 2 wagyu beef patties
  • 2 brioche buns
  • 1 cup of cilantro


  • Salt and pepper both sides of your patty right before grilling. Cook until desired temperature.
  • Toast buns.
  • Toss cilantro in lime juice and a pinch of salt.
  • Cover both sides of your buns with aioli.
  • Add your patty and top with rajas.
  • Add cilantro mix and top with fried blossoms.


This story is sponsored by our friends at PIRCH.

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