Elevate your barbecues this summer with Nacho Burgers and Kicked-Up Street Corn

For more than a decade, JR and Leanne Rusgrove have lived their dream of owning and operating restaurants in their beloved home of Bristol, Connecticut, but it hasn't always been easy.

First, in 2011, the couple lost their first restaurant to a fire. A few months later, they lost another to Hurricane Irene.

"It basically just washed right through the center of the building," JR told "Good Morning America." "There were chairs, floating menus floating upstairs. [I was] just shaking my head in disbelief."

"The entire septic system went down," said JR. "We never turned a nickel profit on that one."

Despite these setbacks, JR and Leanne pushed through. And even during the COVID-19 pandemic, they opened a to-go-themed restaurant called Pure Foods -- and it's been a hit in their community.

"I think when you love food and you love this world and you love your customers, you get over things pretty quick," said JR.

The pair took some time out of their busy schedule to share two of their favorite recipes with "GMA": Nacho Burgers and Kicked-Up Street Corn.

To make them both for your next backyard barbecue this summer, follow the recipes below!

Nacho Burger

Yield: 1 burger, but you'll have extra toppings

Ingredients for the burger:

8 oz beef patty, made from 80/20 blend of ground chuck & sirloin

Brioche Roll

Tri-colored tortilla strips (available in the salad dressing aisle at most grocery stores)

1 tbsp. melted butter

Half sour pickle spears

Ingredients for the smoked Gouda Queso:

1 quart of whole milk

2 pounds of shredded smoked gouda cheese

1 pound of shredded Monterey Jack cheese

1 teaspoon of kosher salt

1 teaspoon of white pepper

Ingredients for the pickled Fresno Chilies:

12 Fresno chili peppers

4 cups of white vinegar

2 teaspoon of garlic, chopped

1 teaspoon of kosher salt

2 tablespoon of granulated sugar

2 teaspoon of pickling spice.

Ingredients for the carmelized onions:

1 yellow onion, sliced

2 tablespoon of butter

2 tablespoon of extra-virgin olive oil

1 tablespoon of balsamic vinegar

Kosher salt

Directions for pickled Fresno Chilies:

Combine vinegar, garlic, salt, sugar and pickling spice into a mixing bowl and stir until the dry ingredients are dissolved.

Thinly slice the chilies into rings and add to the brine mixture.

Refrigerate for at least 48 hours before using.

To caramelize onions:

Warm a sauté pan to medium high heat.

Add the EVOO and butter to coat the bottom of the pan.

Add the onions and coat them evenly with the EVOO and butter mixture.

Stir the onions for 10 minutes and add a pinch of kosher salt.

Add balsamic vinegar to taste and to deglaze the pan.

Sprinkle with salt and pepper.

For the queso:

Heat milk, salt and pepper to a low simmer.

Slowly add cheese until it's well incorporated.

Blend until a smooth consistency is reached (use a whisk or an immersion blender).

Store in the refrigerator until it's needed.

Make the burgers:

Chill the patties for two to three hours to set up, and then take them out and let them sit at room temperature for 45 minutes.

Preheat the grill or cast iron pan on high heat.

Grill the hamburger patties to the desired doneness.

Brush melted butter onto the brioche rolls and toast them to a golden brown then set aside.

Top each burger with the smoked gouda queso, pickled Fresno chilies, caramelized onions and tri-colored tortilla chips. Serve the burger with half a sour pickle spear.

Kicked-Up Street Corn

Yield: 12 servings

Ingredients:

12 ears of corn, shucked

1 cup of cotija cheese, crumbled

1 lime

2 tablespoon of extra-virgin olive oil

2 tablespoon of Tajin spice blend

Ingredients for the Cilantro Lime Aioli:

2 cups of mayonnaise

2 teaspoon of grated lime zest

2 teaspoon of fresh lime juice

1 cup of cilantro

1/4 cup of clover honey

Directions for Cilantro Lime Aioli:

Combine all ingredients into a food processor and blend until smooth.

Refrigerate.

Directions for corn

First, cut the limes into wedges, brush with EVOO and grill.

Boil corn in salted water for five minutes to par-cook.

Place the pre-boiled ears of corn onto a charcoal or gas grill at medium high heat, rotating the corn until all of the sides have grill marks.

Remove the corn from the grill and let cool for three minutes.

Brush each ear of corn with the cilantro-lime aioli, then roll each in the cotija cheese until coated.

Sprinkle each piece with the Tajin chili powder, then squeeze a grilled lime wedge on each cob.