Elote and Guacamole Beef Burgers

Charred beef burgers layered with lime-cilantro guacamole share the grill with sweet corn finished in crema, cotija, and chile.

43 min

4 burgers

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

Gas or charcoal grill · Instant-read thermometer · Tongs · Small bowl · Grill-safe platter

Use a thermometer

Check each burger at its center; ground beef reaches the recommended safe temperature at 160 F.

Serve the corn hot

Add crema and cotija just after grilling so the cheese clings to the warm kernels.

01. Mash avocado with lime juice, cilantro, garlic, and 1/4 tsp salt; cover the surface to slow browning while you grill.

02. Shape the cold beef gently into four dimpled patties and season both sides with cumin, chile powder, salt, and pepper.

03. Brush corn with oil and grill over medium-high heat, turning until tender with scattered char.

04. After the corn has cooked about 5 minutes, grill burgers 4 to 6 minutes per side to 160 F, checking the center with a thermometer.

05. Rest burgers on a clean plate for 3 minutes; coat hot corn lightly with crema, cotija, and chile powder, then serve with lime wedges.

06. Butter and toast the cut bun faces until golden at the edges, keeping the tops soft.

07. Spread guacamole on the bottom buns, add burgers and cotija, cap, and serve while warm.