Creamy Guacamole Burgers

with Elote-Style Corn on the Cob

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
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Mexican-style flavors abound in these burgers thanks to a cooling sauce of sour cream mixed with guacamole that tops juicy beef patties elevated with classic spices like paprika, ancho chile powder, dried Mexican oregano, and more.

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fresh
ingredients
Creamy Guacamole Burgers with Elote-Style Corn on the Cob
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 4 ears Of Corn
  • 1 clove Garlic
  • 1 Lime
  • ½ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Halve the lime crosswise. In a bowl, combine the sour cream, guacamole, and the juice of 1 lime half; season with salt and pepper. Stir to combine. 

Form & cook the patties:
2 Form & cook the patties:

In a large bowl, combine the beef, garlic paste, and all but a pinch of the spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil. 

Cook the corn:
3 Cook the corn:

While the patties cook, carefully add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Drain thoroughly and pat dry with paper towels. 

Make the lime mayo & dress the corn:
4 Make the lime mayo & dress the corn:

While the corn cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lime half. Season with salt and pepper. When cool enough to handle, evenly spread the lime mayo onto the cooked corn. Top with the cheese

 Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until browned. Assemble the burgers using the toasted buns, cooked patties, and creamy guacamole. Serve the burgers with the dressed corn on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Halve the lime crosswise. In a bowl, combine the sour cream, guacamole, and the juice of 1 lime half; season with salt and pepper. Stir to combine. 

2 Form & cook the patties:

In a large bowl, combine the beef, garlic paste, and all but a pinch of the spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil. 

Form & cook the patties:
Cook the corn:
3 Cook the corn:

While the patties cook, carefully add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Drain thoroughly and pat dry with paper towels. 

4 Make the lime mayo & dress the corn:

While the corn cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lime half. Season with salt and pepper. When cool enough to handle, evenly spread the lime mayo onto the cooked corn. Top with the cheese

Make the lime mayo & dress the corn:
 Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until browned. Assemble the burgers using the toasted buns, cooked patties, and creamy guacamole. Serve the burgers with the dressed corn on the side. Enjoy!