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
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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 Lime
  • ½ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
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. Remove the 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 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. 

*An instant-read thermometer should register 160°F.

Cook the corn
3 Cook the corn

Meanwhile, carefully add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly 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

Meanwhile, 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 halved 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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. Remove the 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 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. 

*An instant-read thermometer should register 160°F.

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

Meanwhile, carefully add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Transfer to a work surface. 

4 Make the lime mayo & dress the corn

Meanwhile, 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 halved 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! 

Browse Steps
1 of 5