Street Corn Burgers
These burgers are topped with a corn salad mixture that is inspired by the classic Mexican street corn or elotes
Servings: 4 burgers
Calories: 948kcal
Ingredients
Corn Salad
- 2 cups frozen corn
- 2 tablespoons butter
- 1/2 cup mayo
- 2 cloves garlic
- 4 limes
- 1/2 cup cotija cheese
- 1/2 cup chopped cilantro
- 2 scallions chopped
- 1 fresno chili pepper chopped
- 1 teaspoon Mexican chili powder
- 1/2 tespoon chipotle powder
- salt and pepper
Burgers
- 1 pound ground beef 80/20 is best
- 4 jalapenos sliced thin
- 8 slices cheddar cheese
- mayo
- 4 brioche buns
Instructions
Corn
- Add the frozen corn to a hot pan with the butter. Cook about 5 minutes on high heat to thaw and slightly char.
- Pour into a bowl and add the mayo, garlic, and juice of one of the limes. Season with salt and stir to combine. Allow to rest in the fridge to cool for one hour.
- Stir in the remaining ingredients including the rest of the limes. Taste and adjust seasonings as needed to personal taste. Store in the fridge until ready to use.
Burger
- Split the beef into 8 meatballs. Season well with salt. Preheat a cast iron pan or griddle to high heat.
- Depending on how much space you have and how many burgers you are doing at a time, add some of the jalapenos. Season with a pinch of salt and make a jalapeno pile for each burger.
- Put a meatball on the jalapeno pile and smash it as thin as you possibly can over the jalapenos. Cook 2 minutes, then flip. Add a slice of cheese, then stack the patties in twos.
- Toast the buns lightly, then add some mayo to the bottom. Top with a burger stack, then load it up with the corn mixture. Serve with the top buns.
Nutrition
Calories: 948kcal | Carbohydrates: 52g | Protein: 38g | Fat: 68g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 966mg | Potassium: 795mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1181IU | Vitamin C: 45mg | Calcium: 457mg | Iron: 5mg