Seriously Good Elote Burgers
It is officially burger season (and grilling season) and we are SO here for it! I looove a good burger during the summer (See: How to Grill the Perfect Burger) and I am pumped to add this to our line-up. Mexican Street Corn Salad (also known as Elote) is a summer favorite in our house and if you make a big batch you can use leftovers for these burgers OR we have included a small batch recipe in the recipe card below!
Looking for More Recipes Like This?
If you love Mexican street corn as much as we do, you definitely need to try our Mexican Street Corn Smash Burger Tacos!
Why This Recipe Works
- Mexican Street Corn Salad: who doesn’t love the crunch and burst of flavor of this yummy summer salad – we thought, why not throw it on a burger!
- Juicy Burger: grilled to perfection!
- Avocado: the avocado and lettuce just round out this yummy burger.
Mexican Street Corn Burger Ingredients
- Mexican Street Corn Salad: corn, mayo, feta cheese, cilantro, lime juice, garlic, red onion and some seasoning make up our yummy street corn salad recipe! Easily made ahead of time!
- cotija cheese: this is optional, but feel free to add as much or as little as you want!
- ground beef: I recommend using 80/20.
- kosher salt + ground black pepper: I like to keep my seasoning simple when I grill burgers (because when you use high-quality meat you don’t need a ton of seasoning), but we do have classic Burger Seasoning on the site if you prefer that.
- slices of cheese: this can be regular cheese or a dairy-free version.
- other toppings – lettuce + avocado slices: love the addition of both of these to this burger!
How to Make Mexican Street Corn Burgers
Step 1: Make a small batch of our Mexican Street Corn Salad (recipe in the recipe card below) and set aside.
Step 2: Combine your ingredients for the burgers – we like to keep things simple with just salt and pepper, but you can use our Burger Seasoning if you prefer!
Step 3: Form patties and press down in the middle with your thumb – this helps the burger cook evenly and not bulge up in the middle.
Step 4: Grill over high heat per the recipe instructions below.
Step 5: After the burgers rest a bit, compile your burgers!
Step 6: Enjoy!
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Ingredients
Mexican Street Corn Salad (small batch):
- 3 ears grilled corn on the cob, approx. 2 cups corn kernels (grilled or canned)
- ¼ cup mayo
- ¼ cup feta cheese, regular or dairy-free
- 2-3 tablespoons red onion, diced
- 1 tablespoon cilantro, roughly chopped
- 1 tablespoon lime juice
- ½ tablespoon garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- cotija cheese, grated (use as much as desired)
Burgers:
- 1 pound ground beef, 80/20
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 slices American cheese, optional
Bun + Toppings:
- 3 hamburger buns of choice
- lettuce
- avocado slices
Instructions
- Make Street Corn: In a large bowl, add 3 ears grilled corn on the cob (kernels cut off the cob or canned corn), ¼ cup mayo, ¼ cup feta cheese, 2-3 tablespoons red onion, 1 tablespoon cilantro, 1 tablespoon lime juice, ½ tablespoon garlic, ½ teaspoon chili powder, ¼ teaspoon kosher salt, and some cotija cheese. Mix to combine and set aside.
- Prep Grill: Clean your grill grates and and wipe them down with oil. Once your grill is clean and greased, preheat to High Heat (450-500℉).
- Make Patties: In a bowl, add 1 pound ground beef, 1 ½ teaspoons kosher salt, and 1 teaspoon ground black pepper. Mix to combine. Create 3 equal-sized balls (you should end up with 3 patties that are approximately 5.3oz each and approximately ¾ inches thick). Use your thumb to create an indent in the middle of each patty (this will help ensure the burgers cook evenly without expanding too much in the middle). Sprinkle patties with a little more salt and pepper.
- Cook on Direct Heat 6-7 Minutes Total: Place patties on direct heat (directly over flame) for 3-4 minutes. Flip and continue to cook on direct heat or until an internal meat thermometer reads between 135-145℉ (approx. another 3-4 mins). This will result in a medium-rare center. For Medium: cook 3 minutes on the first side and 5 minutes on the second side. For Medium-Well cook 3 minutes on the first side and seven minutes on the second side. For Well-Done cook for 4 minutes soon the first side and six minutes on the second side.
- Don't Press Down: Do not press down on the burgers with a spatula. This will release juices that we want to keep in the burger.
- If Making Cheeseburgers: Once almost fully cooked, move the burgers to indirect heat and place a slice of cheese on top. Close the grill and let the cheese melt for 1-2 minutes.
- Let Rest: Remove from grill and let rest for at least 5 minutes. This will help ensure your burgers are nice and juicy!
- Build Burgers: place lettuce on top of the bottom bun followed by your cheeseburger, avocado slices and then pile that Mexican Street Corn Salad nice and high!
Notes
- Dairy-Free: to make this recipe dairy-free simply use a dairy-free feta cheese in the Mexican Street Corn salad (omit the cotija cheese) and then use a slice of dairy-free cheese on the burger!
- Gluten-Free: to make this recipe gluten-free simply use your favorite gluten-free burger bun!
- Make Ahead: the Mexican Street Corn Salad can easily be made ahead of time. Just store in the fridge in an airtight container.
Nutrition
Robyn kennedy says
Made these for a end of summer gathering. Everyone raved about them. Next level!!
Erin says
So happy to hear that!!