Chipotle Street Corn Burgers

Chipotle Street Corn Burgers

Chipotle Street Corn Burgers

Even in the dead of winter there is nothing better than a burger. Flavored to perfection, cooked up just right, and topped with those perfect ingredients. This is that burger!!

If you follow Tim and I, you know that there are a few foods that we find variations for over, and over, and over. Yea …..we like some stuff that much, burgers are one of those things.

Try our Chicken Picatta Burger for a change of pace

When we first started dating, we went to a Mexican restaurant every Friday and then to the movies. We loved the restaurant, but alas it is no longer open 🙁 Now that doesn’t mean we still don’t love food with a Mexican flair. Chipotle Street Corn Burgers fills that void.

Chipotle Street Corn Burgers

Cooking burgers in the winter is not always everyones first choice. There are those grilling die-hards …we are not them. We certainly will be making this again in the summer when we do grill…. there’s nothing better than a burger hot off the grill.

Chipotles and smoked paprika gives this burger a smoky spicy flavor, so you really won’t miss the grill. Hint: if it is not out of your price range, buy grass fed organic beef. Flavor wise your tastebuds will thank you, the difference is amazing.

Chipotle Street Corn Burgers

Avocado sauce cools the spice of the burger perfectly…..creamy, with cilantro, greek yogurt, and a hint of lime.

Pinterest is my go to for inspiration for recipes. Street corn is everywhere. I made mine into tiny little fritters to top the burger. Sweet corn is seasonal, but I found fresh ears at the local Wal Mart, and they were really good (frozen can be used if you can’t find fresh).

Chipotle Street Corn Burgers

Sightly spicy, with jalapeño, a touch of chili powder, smoked paprika (kinda my new fav spice), cilantro and cotija cheese, these little nuggets are a super delicious topper for the burgers. These could also be made larger for a side dish to any Mexican themed meal.

While in the kitchen we have a constant companion….just in case we drop a crumb, our little Wilma girl is there to swoop it up……..


Looking for a burger to beat the winter blues…look no further than Chipotle Street Corn Burgers, and banish the blues!
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Chipotle Street Corn Burgers

  • Author: Marty Boyd
  • Yield: 4 1x


  • For the burgers:
  • 1 pound ground beef
  • 2 chipotles in adobo, seeded
  • 3 tablespoons onion, minced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 4 sliced smoked cheddar cheese
  • 4 brioche hamburger buns, toasted
  • For the Avocado Sauce:
  • 1 avocado
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon jalapeno, seeded, deveined
  • 2 garlic cloves
  • 1/2 cup sprigs cilantro, lightly packed in measuring cup
  • Juice of 1 lime
  • 2 tablespoons avocado oil
  • 1/4 teaspoon each salt and freshly cracked black pepper
  • splash of water
  • 1 tablespoon Miracle Whip
  • For the Street Corn Fritters:
  • 1 jalapeno seeded + minced
  • 2 green onions finely chopped
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt + pepper
  • 1/2 cup milk any % you prefer
  • 1 1/4 cups sweet yellow corn freeh or frozen
  • 1/3 cup fresh cilantro chopped
  • 46 ounces cotija cheese crumbled
  • avocado oil for frying


  1. For burgers:
  2. In a mixing bowl combine ground beef, the chipotles, onion, garlic clove, 1 teaspoon salt, and pepper.
  3. Combine ingredients and form into 4 patties.
  4. Cook burger to desired doneness and top with sliced cheese.
  5. For the Creamy Avocado Sauce:
  6. Add all sauce ingredients to a blender or food processor: Blend until ingredients are mixed well, adding more water to get desired consistency.
  7. For Street Corn Fritters:
  8. Place flour, baking powder,baking powder, chili powder, smoked paprika, salt, pepper and milk to a large bowl. Stir to combine.
  9. Fold in the corn, cilantro and cheese. The consistency will be thick. If too thick add a splash or two more of milk. The batter should be like very thick pancake batter.
  10. In a large skillet over medium high heat, place enough oil to cover the bottom of the pan. When the oil is hot drop fritter batter into hot oil using a small ice cream scoop. You want them small enough that about three will fit on the burger.
  11. Fry for about 1-2 minutes per side or until golden brown. Remove from skillet to a paper towel to drain. Repeat with remaining batter. If desired preheat oven to 300* and place fried fritters on a baking sheet to keep warm.
  12. Assembling the burgers:
  13. Place burger on toasted bottom of bun, top with avocado sauce, and place 2-3 fritters on top of sauce, place on bun top and enjoy!!!


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