Mexican Street Corn Burger

Mexican Street Corn Burger

These Mexican Street Corn Burgers are a delicious addition to your summer menu line-up! Fresh Mexican Street Corn, that feels like summer, tops a juicy, flavorful cheeseburger with fresh slices of avocado!

It's officially burger season and we are here for it! Grilling burgers for the group after working cattle is something of a tradition on our ranches. To keep things fun, we like to shake it up every now and then and try something new, like these Mexican Street Corn Burgers that burst with flavor!

What's also great about this recipe, you can make a big batch of the Street Corn Salad to use for leftovers. 



Mexican Street Corn Salad (small batch):
3 ears grilled corn or canned corn (drained) (approx. 2 cups corn)
¼ cup mayo
1 tablespoon cilantro, roughly chopped
1 tablespoon lime juice
½ tablespoon garlic, minced
½ teaspoon chili powder
¼ teaspoon kosher salt
2-3 tablespoons red onion, diced

grated cotija cheese (as much or as little as you want)


1½ teaspoon kosher salt
1 teaspoon ground black pepper

3 slices American cheese



Avocado Slices



Mexican Street Corn Salad:
1. Combine ingredients in a medium-sized bowl. 
a. Taste and adjust any seasoning or add any additional ingredients, as desired. 
b. Set aside.


1. Clean your Grill: Clean your grill grates and wipe them down with oil 
2. Preheat your Grill: Once your grill is clean and greased, preheat to High Heat (450-500 degrees F).
3. Mix your Butcher's Blend ground beef: Place your ground beef in a bowl and add salt and pepper (and other seasonings, if desired), mix to combine. 
4. Divide the Butcher's Blend ground beef: Take your ground beef and create 6 equal sized balls (you should end up with 6 patties that are approximately 5-6oz each and approximately 3/4 inches thick). 
5. Create Patties: Then use your hands to form patties (try not to overwork the meat). 
a. Try and make them a little bit bigger than your bun (if you are using one) as they will shrink a little as they cook. 
6. Create Indent with Thumb: Use your thumb to create an indent in the very venter of your patty (this will help ensure the burgers cook evenly without expanding too much in the middle). 

7. Season Lightly: Sprinkle patties with a little more salt and pepper. 

8. Cook on Direct Heat 6-7 Minutes Total: Place patties on direct heat (directly over flame) for 3-4 minutes. Flip and continue to cook on direct heat or until an internal meat thermometer reads between 135-145 degrees F (approx. another 3-4 mins). 
a. This will result in a medium-rare center. 
b. For Medium: Cook 3 minutes on the first side and 5 minutes on the second side. 
c. For Well-Done: Cook for 4 minutes on the first side and 6 minutes on the second side. 

9. Don't Press Down: Do not press down on the burgers with your spatula! This will release juices that we want to keep in the burger. 

10. If Making Cheeseburgers: Move your burgers to indirect heat and place a slice of cheese on top. 
a. Close the grill and let the cheese melt for 1-2 minutes. 
11. Let Rest: Remove from grill and let rest for at least 5 minutes. This will help ensure your burgers are nice and juicy!

12. Compile Burgers: Place lettuce on top of the bottom bun followed by your burger patty, avocado slices and then pile on as much Mexican Street Corn as desired! We like it nice and high!


To save time, make your Mexican Street Corn Salad ahead of time. Just store in the fridge in an airtight container. 



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