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!
*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