Creamy Guacamole Burgers with Elote-Style Corn on the Cob

Creamy Guacamole Burgers

with Elote-Style Corn on the Cob

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Mexican-style flavors abound in these burgers thanks to a cooling sauce of sour cream mixed with guacamole that tops beef patties elevated with classic spices like paprika, ancho chile powder, and more. For an easy take on Mexican street corn, or elote, we’re serving a side of corn on the cob dressed with layers of creamy lime mayo and tangy cotija cheese.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Creamy Guacamole Burgers with Elote-Style Corn on the Cob
Title
time-saving
tips & techniques
Potato Buns
Corn
Garlic
Lime
Cotija Cheese
Mayonnaise
Sour Cream
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up 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). Remove any husks and silks from the corn. 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. Transfer to a work surface.

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 lightly browned. Assemble the burgers using the toasted buns, cooked patties, and creamy guacamole. Serve the burgers with the dressed corn on the side. Enjoy! 

Tips from Home Chefs

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Creamy Guacamole Burgers

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up 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). Remove any husks and silks from the corn. 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. Transfer to a work surface.

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 lightly 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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