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Creamy Guacamole Burgers
with Elote-Style Corn on the Cob
25 minWellness at Blue Apron
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4 Servings
- Est. 740 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
-
1⅛ lbs Ground Beef
- 4 Potato Buns
- 4 ears Of Corn
- 1 clove Garlic
- 1 Lime
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½ cup Guacamole
- 2 Tbsps Grated Cotija Cheese
- ¼ cup Mayonnaise
- ¼ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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