Mexican Street Corn Burger Recipe (Elote Burger)
Mexican Street Corn Burger - a delicious, juicy grilled burger topped with some cheese, avocado and Mexican street corn salad!
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
Calories: 567kcal | Carbohydrates: 42g | Protein: 46g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 2330mg | Potassium: 917mg | Fiber: 4g | Sugar: 10g | Vitamin A: 547IU | Vitamin C: 9mg | Calcium: 350mg | Iron: 6mg
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