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Avocado Burgers
with Tomato & Corn Salad
30 MIN
2 Servings
From the Test Kitchen
Tonight’s burgers celebrate Tex-Mex cuisine, known for weaving together Mexican and American ingredients into hearty dishes. To make a vibrant, creamy topping for our patties, we’re mashing avocado with lime juice and pickled jalapeño. On the side, a summery salad of fresh corn and tomatoes, simply dressed with a bit of lime juice and olive oil, lends a refreshing, bright accent to the burgers.
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NutritionPER SERVING
-
Calories670 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & mash the avocado:
Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Quarter the tomatoes; place in a large bowl and season with salt and pepper. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Halve the buns. Quarter the lime. Roughly chop the pepper. Pit, peel, and medium dice the avocado; place in a bowl with the juice of 3 lime wedges and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Thoroughly wash your hands and cutting board after handling the pepper.
2
Cook the corn:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Transfer to the bowl of seasoned tomatoes; stir to combine. Season with salt and pepper to taste. Wipe out the pan.
3
Form & cook the patties:
Place the ground beef and white bottom of the scallion in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the salad:
While the patties cook, add the green top of the scallion, the juice of the remaining lime wedge, and a drizzle of olive oil to the bowl of cooked corn and seasoned tomatoes. Stir to combine; season with salt and pepper to taste.
5
Toast the buns:
Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
6
Finish & plate your dish:
Top the bottoms of the toasted buns with the cooked patties and as much of the mashed avocado as you’d like. Complete the burgers with the bun tops. Transfer the burgers to a serving dish. Transfer the salad to a separate serving dish. Enjoy!
1
Prepare the ingredients & mash the avocado:
Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Quarter the tomatoes; place in a large bowl and season with salt and pepper. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Halve the buns. Quarter the lime. Roughly chop the pepper. Pit, peel, and medium dice the avocado; place in a bowl with the juice of 3 lime wedges and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Thoroughly wash your hands and cutting board after handling the pepper.
2
Cook the corn:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Transfer to the bowl of seasoned tomatoes; stir to combine. Season with salt and pepper to taste. Wipe out the pan.
3
Form & cook the patties:
Place the ground beef and white bottom of the scallion in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the salad:
While the patties cook, add the green top of the scallion, the juice of the remaining lime wedge, and a drizzle of olive oil to the bowl of cooked corn and seasoned tomatoes. Stir to combine; season with salt and pepper to taste.
5
Toast the buns:
Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
6
Finish & plate your dish:
Top the bottoms of the toasted buns with the cooked patties and as much of the mashed avocado as you’d like. Complete the burgers with the bun tops. Transfer the burgers to a serving dish. Transfer the salad to a separate serving dish. Enjoy!
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