Elote Burger
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Elote Burger
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Our Elote Burger combines juicy hamburgers with a topping of Mexican street corn, creamy avocados, and melted cheese. If you are a fan of gourmet hamburgers, this fusion of American and Mexican cuisines is sure to be a hit.
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Ingredients
Elote Topping
- 4 ears of corn (or about 3 cups fresh corn kernels)
- 1 Tablespoon vegetable oil
- 1/2 cup mayonnaise
- 1/3 cup crumbled cotija cheese
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon ancho chili powder
- 2 green onions chopped
- 1 clove garlic minced
- 1/2 bunch cilantro chopped
- 1 Jalapeño stem and seeds removed, finely diced
- 1 teaspoon coarse kosher salt
Burgers
- 4 hamburger buns
- 1 1/3 pounds ground beef (preferably 80/20 or 85/15)
- Kosher salt & pepper to taste
- 4 lices Monterey jack cheese
- green leaf lettuce
- 1 avocado sliced or mashed
Instructions
- Brush the corn with the oil and grill until charred on all sides (about 10 minutes on the grill turning every couple of minutes) or cut the kernels off the cob and heat the oil in a cast iron skillet and cook the corn for 10 minutes over medium-high heat until softened and charred.
- In a large mixing bowl, whisk the mayo, diced green chilies, cotija cheese, lime juice, and ancho chili powder. Add the cooked corn, green onions, garlic, cilantro, jalapeno, if using, and kosher salt, tossing well to coat. Taste and adjust seasoning as needed.
- Shape the ground beef into four 1/3-pound patties that are about 1/2-inch thick and make an indent in the center of each patty with your thumb. Season well with coarse kosher salt & freshly ground black pepper or your favorite burger seasoning. Think of seasoning and cooking your burgers like a steak.
- Sear over high heat (the grill temperature should be at least 375°F to 400°F) to develop that crust on the outside. Alternatively, you can cook the burgers in a cast iron skillet to your liking. Either way, flip the burgers only once and whatever you do, do NOT press on your burgers with a spatula while grilling them. Cook them for about 3-5 minutes per side or 6-10 minutes total on the grill or skillet depending on how well you like your burgers (I like mine medium-rare to medium with a little pink on the inside), adding the cheese in the last minute or two so it can melt. Rest the burgers for 5-10 minutes before assembling.
- Let the finished burgers rest for 5 minutes before placing on buns with lettuce. Top with sliced avocado, and pile the elote filling on top. Enjoy!
Notes
- Shape your burgers and let them sit out for 20 minutes before grilling to take off the chill a bit for more even grilling.
Nutrition Information
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Calories
997kcal
(50%)
Carbohydrates
45g
(15%)
Protein
43g
(86%)
Fat
73g
(112%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
16g
Monounsaturated Fat
27g
Trans Fat
2g
Cholesterol
155mg
(52%)
Sodium
1406mg
(59%)
Potassium
1031mg
(29%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
771IU
(15%)
Vitamin C
20mg
(22%)
Calcium
379mg
(38%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 997 kcal
% Daily Value*
| Calories | 997kcal | 50% |
| Carbohydrates | 45g | 15% |
| Protein | 43g | 86% |
| Fat | 73g | 112% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 2g | 100% |
| Cholesterol | 155mg | 52% |
| Sodium | 1406mg | 59% |
| Potassium | 1031mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 379mg | 38% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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