Chorizo Burger with Mexican Street Corn Fritters
User Reviews
5
Chorizo Burger with Mexican Street Corn Fritters
Description
The burger patties blend beef with spicy pork chorizo and panko breadcrumbs, creating a sturdy mix that’s grilled until fully cooked for safety due to pork and egg usage. Pepper jack cheese melts over the patties at the end for a creamy, peppery finish. The customers assemble their burgers with taco sauce, guacamole, and ranch dressing on toasted brioche buns, adding layers of flavor and moisture.
The accompanying Mexican Street Corn Fritters are made from a thick batter combining corn kernels, jalapeño-sized Serrano peppers, cheeses, and spices. Fried in hot oil until golden and crisp, they add a crunchy, spicy counterpoint to the juicy burgers. Keeping the fritters warm in the oven helps coordinate serving.
This meal is best served warm, offering a fusion of smoky, cheesy, and spicy elements appropriate for casual gatherings or hearty dinners. The recipe cautions cooking the burgers fully to well-done for food safety from the pork ingredients, suggesting an alternative method for less doneness if preferred.
Ingredients
For the Burgers
- 1 lb ground beef 85% lean 20% fat
- 9 oz pork chorizo
- 1 cup panko bread crumbs
- 1 teaspoon kosher salt
- 6 Brioche buns toasted
- 6 tablespoons taco sauce red duck
- 1 ½ cups pepper jack cheese sliced
- 1 ½ cups guacamole
- 6 tablespoons ranch dressing
For the Corn Fritters
- ¾ cup flour
- ½ teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper cracked
- 2 Serrano peppers seeded and diced
- 2 tablespoons chives finely chopped
- 1 ¼ cups sweet corn about 2 ears
- 1 cup jack cheese fiery
- ½ cup milk
- canola oil for frying
Instructions
- To prepare the burgers, add the ground beef, chorizo, eggs, panko, and salt to a large bowl and mix thoroughly. Divide the meat into 6 equal-sized balls and press into patties that are slightly larger than the width of the brioche buns. Place on a plate and refrigerate until ready to cook.
- Preheat oven to 300 degrees. Add canola oil to a medium-sized pot to a depth of 3 inches. Heat to medium-high heat. Add fritter ingredients to a large bowl and stir to combine. Batter with be very thick and sticky. When oil is hot, add teaspoon-sized chunks of batter and allow to fry for 30-60 seconds or until golden brown and crisp. Transfer to a plate lined with paper towels to drain, then transfer to a sheet pan in the oven to keep warm. Repeat with remaining batter until none remains.
- Heat a grill or griddle pan to high heat and add the burgers. Grill for 6 minutes per side or until cooked through*, adding the sliced cheese in the last minute to melt. Spread a tablespoon of taco sauce on each bottom bun, then add the burger patty, and guacamole. Top with the Mexican street corn fritters. Spread each top bun with a tablespoon of ranch and add to the burger. Enjoy!
Notes
- Due to pork chorizo and eggs, cook burgers to well-done for safety.
- Alternatively, cook chorizo separately and mix with beef, omitting eggs and panko, allowing less than well-done cooking.
- This recipe is adapted from Halfbaked Harvest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1181 kcal
% Daily Value*
| Calories | 1181kcal | 59% |
| Carbohydrates | 75g | 25% |
| Protein | 47g | 94% |
| Fat | 78g | 120% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 269mg | 90% |
| Sodium | 1904mg | 79% |
| Potassium | 766mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1685IU | 34% |
| Vitamin C | 10mg | 11% |
| Calcium | 1728mg | 173% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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