Chorizo Burger with Mexican Street Corn Fritters

Dive into this amazing chorizo burger topped with fiery Mexican street corn fritters, guacamole, and taco sauce, for a flavor explosion you won't be able to resist!

Course Dinner

Cuisine American, Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 1181kcal

Author Karly Gomez

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 ½ cups pepper jack cheese sliced
1 ½ cups guacamole
6 tablespoons ranch dressing

For the Corn Fritters

¾ cup flour
½ teaspoon baking powder
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
2 serrano peppers seeded and diced
2 tablespoons chives finely chopped
1 ¼ cups sweet corn about 2 ears
1 cup fiery jack cheese
½ cup milk
canola oil for frying

US Customary - Metric

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

*because of the use of pork chorizo and eggs, it is not recommended to cook these burgers below well done. An alternative would be to cook the chorizo first and mix that with the ground beef, omitting the eggs and panko. Then you may cook the burger to a lesser doneness.

recipe adapted from Halfbaked Harvest

Nutrition