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Elote and Guacamole Beef Burgers

A char-grilled burger with bright guacamole comes with corn dressed in the creamy, salty, chile-lime style of elote.

A toasted beef burger with green guacamole and cotija sits beside charred corn coated with crema and chile.

This grill-friendly supper coordinates four beef burgers and four ears of corn so both arrive warm at the table. Lime and cilantro keep the guacamole vivid, while cotija and chile tie the burgers to the elote-style side.

Give the corn a head start

Corn needs more time over the heat than the patties, so it goes on first. Once it has grilled for about 5 minutes, add the burgers and keep turning the ears while the meat cooks.

Keep the patties tender

Shape the beef with a light touch and press a shallow dimple into each center to help the patties cook evenly. Season the outsides so the burgers brown cleanly without becoming dense from overworking.

Four beef patties brown on a grill while the corn develops scattered char marks beside them. — Corn chars beside the patties as the burgers finish over direct grill heat.

Dress the corn while hot

A thin coat of crema is enough to catch the cotija and chile without hiding the kernels' char. Add the lime wedges at the table for a fresh squeeze over the salty, creamy coating.

Keep guacamole bright

Mash the avocado shortly before grilling and press a cover against its surface while the patties cook. If it tastes flat, adjust with a little more of the measured lime juice and salt before spreading it on the toasted buns.

Bright guacamole and cotija cover the browned beef patty, with creamy chile-dusted corn nearby. — A toasted bun holds a guacamole-topped burger beside cotija-coated charred corn.

Elote and Guacamole Beef Burgers

4 burgers

43 minutes total

Ingredients

• 1 1/2 lb 80/20 ground beef
• 1 1/2 tsp kosher salt, divided
• 1 tsp ground cumin
• 1 1/2 tsp ancho chile powder, divided
• 1/2 tsp freshly ground black pepper
• 4 ears sweet corn, husked
• 1 tbsp neutral oil
• 1 ripe avocado
• 2 medium limes, juiced and cut into wedges
• 2 tbsp chopped fresh cilantro
• 1 small garlic clove, finely grated
• 4 burger buns
• 4 tbsp softened unsalted butter
• 1/3 cup Mexican crema
• 1/2 cup crumbled cotija cheese

Method

Make the guacamole
Halve and pit the avocado, then mash its flesh with 1 tbsp lime juice, cilantro, grated garlic, and 1/4 tsp kosher salt until creamy but still lightly textured; cover the surface while you prepare the grill.
Look for: The guacamole tastes bright and lightly seasoned, with small avocado pieces still visible.
Season the patties
Divide the cold ground beef into four equal portions and gently shape 3/4-inch-thick patties, pressing a shallow dimple in each center; season both sides with cumin, 1 tsp ancho chile powder, 1 tsp kosher salt, and black pepper.
Look for: The patties hold together without being tightly packed, and each center is slightly indented.
Heat the grill and start the corn
Heat a clean grill to medium-high. Brush the husked corn lightly with neutral oil and grill it over direct heat, turning every 2 to 3 minutes until kernels are tender and charred in spots, about 10 to 12 minutes total.
Look for: The kernels show scattered brown blisters and yield when pressed with tongs.
Grill the burgers
After the corn has grilled for about 5 minutes, place the patties over direct heat. Grill 4 to 6 minutes per side, flipping once, until well browned and the center of each burger reaches 160 F on an instant-read thermometer.
Look for: The patties release from the grate when browned, and the thermometer reads 160 F at the center.
Dress the elote corn
Move the burgers to a clean plate and rest for 3 minutes. Transfer the corn to a platter, brush each hot ear with a thin layer of Mexican crema, roll it in cotija, and dust with the remaining 1/2 tsp ancho chile powder; serve lime wedges alongside.
Look for: Crema clings in a light coating, and cotija sticks to the hot kernels without burying their char.
Toast the buns
Spread softened butter over the cut sides of the burger buns and toast them cut-side down on the grill for 1 to 2 minutes, until golden at the edges.
Look for: The cut faces are lightly crisp and golden while the bun tops remain soft.
Assemble the burgers
Spread guacamole over the toasted bottom buns, set a rested burger on each, and finish with a little cotija. Cap with the bun tops and serve promptly with the elote corn and remaining lime wedges.
Look for: The guacamole covers each bun evenly and the burgers are served while warm.