Creamy Guacamole Burgers with Elote-Style Corn on the Cob

Creamy Guacamole Burgers

with Elote-Style Corn on the Cob

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. 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.
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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! 

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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!