Grilled Street Corn Burgers
Grill the beef patties and corn together, then turn the corn into a topping with green chiles, cotija, lime and crema. Pile it onto pepper jack burgers in toasted brioche buns. A final shake of lime Tajín finishes each burger.
1. Season the Patties
Heat the Z Grills pellet grill to 450°F. Form the 80/20 ground beef into patties. Coat with a little W sauce as a binder, then season with Heath Riles Steak & Chop Seasoning.
2. Grill the Burgers and Corn
Place the patties and ears of corn on the hot grill together. Grill the patties, flipping them during the cook, while the corn cooks alongside them.
3. Melt the Pepper Jack
Add pepper jack slices to the burger patties and let the cheese melt on the grill. Remove the burgers and grilled corn.
4. Cut the Corn and Mix the Topping
Cut the grilled kernels off the cobs and chop the cilantro. In a bowl, combine the corn, green chiles, mayonnaise, crema or sour cream, cotija, lime juice, chili powder, garlic powder, cilantro and salt. Stir until the corn is coated.
5. Build the Burgers
Set a pepper jack burger on the bottom half of a toasted brioche bun. Spoon a generous pile of street corn over the patty.
6. Finish with Lime Tajín
Sprinkle lime Tajín over the corn, add the top bun and serve.
Cooking Notes
The corn topping also works as a dip with chips. For the burgers, add it after the pepper jack has melted onto the patties.
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