Description
Mexican Street Corn Burger – a delicious, juicy grilled burger topped with some cheese, avocado and Mexican street corn salad!
Ingredients
Scale
Mexican Street Corn Salad (small batch):
- 3 ears grilled corn or canned corn (drained) (approx. 2 cups corn)
- 1/4 cup mayo
- 1/4 cup feta cheese (regular or dairy-free)
- 1 tablespoon cilantro, roughly chopped
- 1 tablespoon lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 2–3 tablespoon red onion, diced
- grated cotija cheese (as much or as little as you want)
Burgers:
- 1 lb Country Natural Beef Butcher Blend Ground Beef
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 slices American cheese
Toppings:
- lettuce
- avocado slices
Instructions
Mexican Street Corn Salad:
- Combine ingredients in a medium-sized bowl. Taste and adjust any seasoning or add any additional ingredients, as desired. Set aside.
Burgers:
- Clean your Grill: Clean your grill grates and and wipe them down with oil.
- Preheat your Grill: Once your grill is clean and greased, preheat to High Heat (450-500 degrees F.).
- Mix Your Ground Beef: Place your ground beef in a bowl and add salt and pepper (and other seasoning, as desired). Mix to combine.
- Divide the Ground Beef: Take your ground beef and create 6 equal sized balls (you should end up with 6 patties that are approximately 5-6oz each and approximately 3/4 inches thick).
- Create Patties: Then use your hands to form patties (try not to overwork the meat). Try and make them a little bit bigger than your bun (if you are using one) as they will shrink a little as they cook.
- Create Indent with Thumb: Use your thumb to create an indent in the very center of your patty (this will help ensure the burgers cook evenly without expanding too much in the middle).
- Season Lightly: 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 degrees F (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 your spatula. This will release juices that we want to keep in the burger.
- If Making Cheeseburgers: If you are making cheeseburgers, move your 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!
- Compile 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.