Dig into this spicy, messy, perfectly scrumptious Chorizo Burger with Mexican Street Corn Fritters! Grill it, griddle it, top it with fritters till it topples to the floor, but don’t let this chorizo burger pass you by. With a spiced up corn fritters recipe, this epic burger will have you licking your fingers and asking for more. This burger month is about to get epic, so check out all the details below!
Welcome To Burger Month!
This year I am joining Kita of GirlCarnivore for a legendary burger month packed full of the most delicious delights your eyes and tastebuds will ever land upon.
I mean, I don’t even know all the burgers being made yet, but from what I’ve seen, it’s going to be phenomenal.
So, let’s start things off with a spicy bang, right?
What Is A Chorizo Burger?
Well, for starters, it isn’t only chorizo. But isn’t only beef and chorizo, either. I tried that and ended up with lovely beef crumbles. Delicious, but definitely not a burger, ha ha ha. You’re going to need:
- ground beef
- pork chorizo
- eggs
- bread crumbs
- salt + pepper
It’s almost like building a meatloaf, except way better. Because meatloaf is gross. Sorry, but it is. OK, I’m not sorry, but you get what I’m saying, right?!
What’s In This Mexican Street Corn Fritters Recipe?
Would you believe I don’t actually have a Mexican street corn recipe on my site?
Total blasphemy, I know. I have a recipe for street corn cups, but I haven’t posted it for reasons unknown. Probably because I need to take some better pictures first, ha.
But these fritters are so tasty I almost ate them all before I finished the burgers. You need:
- fresh corn
- serrano peppers
- chives
- fiery jack cheese
- milk
- chili powder
- paprika
You also need some flour and baking powder, and of course canola oil for frying. You want small nuggets, around one teaspoon of batter per fritter. I promise, if you don’t measure them, you’ll end up making them too big, which I did repeatedly, ha.
Take this Mexican street corn recipe and combine it with a corn fritters recipe for a treat you’ll be hard-pressed to put down.
Seriously, you won’t even need fries with this burger.
What’s Up With Burger Month?
Let’s get back to the party, shall we? Keep up with all the burgers being shared this month over at burgermonth.com!
We’re giving away some amazing prizes as well, so enter to win using the Rafflecopter below.
Be sure to join the Twitter Party on 5/24 at 8pm EST to get all the best tips, tricks, and recipes!
Chorizo Burger with Mexican Street Corn Fritters
Get ready to get flavorful with some Chorizo Burger awesomeness, topped with the tastiest Mexican Street Corn Fritters that are lightly fried to perfection. With a layer of simple guacamole, taco sauce, ranch, and pepper jack cheese, these winning burgers will have you delighted to break out the grill this summer!
You May Also Like…
- Coffee-Crusted BBQ Bacon Cheeseburger
- Tex-Mex Burger with Avocado Corn Relish
- Easy Bruschetta Hamburgers
Chorizo Burger with Mexican Street Corn Fritters
Ingredients
For the Burgers
- 1 lb 85/20 ground beef
- 9 oz pork chorizo
- 1 cup panko bread crumbs
- 1 teaspoon kosher salt
- 6 brioche buns, toasted
- 6 tablespoons red duck taco sauce
- 1 1/2 cups pepper jack cheese, sliced
- 1 1/2 cups guacamole
- 6 tablespoons ranch dressing
For the Corn Fritters
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 serrano peppers, seeded and diced
- 2 tablespoons chives, finely chopped
- 1 1/4 cups sweet corn, about 2 ears
- 1 cup fiery jack cheese
- 1/2 cup milk
- canola oil, for frying
Instructions
- To prepare the burgers, add the ground beef, chorizo, eggs, panko, and salt to a large bowl and mix thoroughly. Divide the meat into 6 equal-sized balls and press into patties that are slightly larger than the width of the brioche buns. Place on a plate and refrigerate until ready to cook.
- Preheat oven to 300 degrees. Add canola oil to a medium-sized pot to a depth of 3 inches. Heat to medium-high heat. Add fritter ingredients to a large bowl and stir to combine. Batter with be very thick and sticky. When oil is hot, add teaspoon-sized chunks of batter and allow to fry for 30-60 seconds or until golden brown and crisp. Transfer to a plate lined with paper towels to drain, then transfer to a sheet pan in the oven to keep warm. Repeat with remaining batter until none remains.
- Heat a grill or griddle pan to high heat and add the burgers. Grill for 6 minutes per side or until cooked through*, adding the sliced cheese in the last minute to melt. Spread a tablespoon of taco sauce on each bottom bun, then add the burger patty, and guacamole. Top with the Mexican street corn fritters. Spread each top bun with a tablespoon of ranch and add to the burger. Enjoy!
Notes
Share your photo and tag @asimplepantry or #asimplepantry!
Nutrition
A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ
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