Southwestern Cheeseburgers with Guacamole & Sautéed Corn-Tomato Salad

Southwestern Cheeseburgers

with Guacamole & Sautéed Corn-Tomato Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving

These Southwestern-inspired cheeseburgers make for a hearty summertime dinner. We’re seasoning our patties with traditional Mexican spices, then topping the burgers with Monterey Jack cheese and an irresistible homemade guacamole. We’re adding a bit of diced red onion to our guacamole, for the perfect hint of crunch in the creamy spread. On the side, we’re serving a salad brimming with seasonal flavor, featuring sautéed sweet corn and plump cherry tomatoes.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Peel and small dice the onion. Peel and finely chop the garlic. Halve the tomatoes. Quarter the lime. Pit, peel and medium dice the avocado. Thinly slice the cheese. Halve the buns. Pick the cilantro leaves off the stems; discard the stems.

Cook the vegetables & make the salad:
2 Cook the vegetables & make the salad:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and ¾ of the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the garlic and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Transfer to a large bowl. Add the tomatoes and the juice of 1 lime wedge. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Make the guacamole:
3 Make the guacamole:

While the vegetables cook, in a medium bowl, combine the avocado, remaining onion and the juice of the remaining lime wedges; drizzle with olive oil. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste.

Form the patties:
4 Form the patties:

While the vegetables continue to cook, in a medium bowl, combine the ground beef and spice blend; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four ½-inch-thick patties; transfer to a plate.

Cook the patties:
5 Cook the patties:

In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 2 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook 2 to 4 minutes, or until the cheese is slightly melted and the patties are browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with aluminum foil and set aside in a warm place.

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

Working in batches, add the buns to the pan of reserved fond, cut sides down. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until golden brown. Transfer the toasted buns to a clean, dry work surface. Top the bun bottoms with the cooked patties, guacamole and cilantro. Complete the burgers with the bun tops. Transfer to a serving dish. Serve with the salad on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Peel and small dice the onion. Peel and finely chop the garlic. Halve the tomatoes. Quarter the lime. Pit, peel and medium dice the avocado. Thinly slice the cheese. Halve the buns. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the vegetables & make the salad:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and ¾ of the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the garlic and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Transfer to a large bowl. Add the tomatoes and the juice of 1 lime wedge. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Make the guacamole:
3 Make the guacamole:

While the vegetables cook, in a medium bowl, combine the avocado, remaining onion and the juice of the remaining lime wedges; drizzle with olive oil. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste.

4 Form the patties:

While the vegetables continue to cook, in a medium bowl, combine the ground beef and spice blend; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four ½-inch-thick patties; transfer to a plate.

Form the patties:
Cook the patties:
5 Cook the patties:

In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 2 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook 2 to 4 minutes, or until the cheese is slightly melted and the patties are browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with aluminum foil and set aside in a warm place.

6 Toast the buns & serve your dish:

Working in batches, add the buns to the pan of reserved fond, cut sides down. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until golden brown. Transfer the toasted buns to a clean, dry work surface. Top the bun bottoms with the cooked patties, guacamole and cilantro. Complete the burgers with the bun tops. Transfer to a serving dish. Serve with the salad on the side. Enjoy!

Toast the buns & serve your dish: