This Jalapeño Cheddar Burger with Charred Corn Mayo is the summer burger recipe you’ll want to make on repeat! Stacked high with juicy, boldly seasoned patties, melty cheddar, and a vibrant mayo bursting with smoky-sweet grilled corn, it’s a showstopper with just the right kick.
Why You’ll Love This Recipe
- Smoky-Sweet Corn Mayo: The charred corn mayo adds amazing texture and an irresistible layer of flavor you just don’t get with regular condiments.
- Perfect Jalapeño Heat: Fresh jalapeños in the burger patty bring bright, lively heat—balanced by creamy cheddar and cool toppings.
- Restaurant-Worthy Juiciness: A juicy, tender patty paired with melty sharp cheddar means every bite is rich and satisfying.
- Total Crowd-Pleaser: This Jalapeño Cheddar Burger with Charred Corn Mayo puts a fun, gourmet spin on cookout classics—everyone will want your recipe!
Ingredients You’ll Need
These ingredients are simple, easy to find, and truly make each bite of your Jalapeño Cheddar Burger with Charred Corn Mayo sing! Each one is chosen for its unique flavor, from the fresh punch of jalapeños to that irresistible sweet-savory char of grilled corn.
- Sweet corn (3 ears): Charring the kernels on the grill delivers smoky sweetness and pops of texture for the mayo.
- Mayonnaise (½ cup): The creamy base for our corn spread, which ties the burger together with tang and richness.
- Garlic (2 cloves): Essential for building a deep, savory backbone both in the sauce and throughout the burger.
- Kosher salt & freshly ground black pepper: Brighten and highlight all the flavors—don’t skimp here!
- Ground beef (2 pounds, 80/20): The ideal blend for juicy, robustly flavored patties that hold their shape and stay tender.
- Jalapeños (2 small, seeded & finely diced): Deliver a signature kick without overpowering the burger’s other flavors.
- Yellow onion (½ cup, finely diced): Adds both sweetness and a little crunch–plus a classic burger aroma.
- Cilantro (¼ cup, minced): Brings a fresh, lively note that balances the savory and spicy elements.
- Worcestershire sauce (2 tablespoons): Introduces a deep umami and slight tang; a must for mouthwatering burgers.
- Garlic powder (¾ teaspoon): Boosts overall savory flavor and echoes the fresh garlic in the sauce.
- Sharp cheddar cheese (6 slices): Provides melty, creamy sharpness that plays beautifully with the jalapeño heat.
- Hamburger buns (8, toasted): Sturdy, golden brown buns create the structure for the ultimate burger experience.
- Lettuce, sliced tomato, and red onion: The crisp, cooling trio that completes every proper burger stack.
Variations
This Jalapeño Cheddar Burger with Charred Corn Mayo is easy to make your own—don’t be afraid to riff based on your pantry, dietary needs, or your family’s favorite flavors. It’s a recipe that encourages a little creativity!
- Spicy Swap: Like things extra hot? Add a few dashes of hot sauce to the burger mix or mayo, or leave some seeds in the jalapeños.
- Vegetarian Version: Substitute a thick, grilled portobello mushroom for the beef patty and use the same toppings for a crave-worthy veggie burger.
- Different Cheese Choices: Try pepper jack for extra kick, a smoked gouda for a richer twist, or even mozzarella for a milder touch.
- Lighter Option: Use ground turkey or chicken in place of beef—just be mindful that leaner meats cook faster and can dry out, so watch carefully!
How to Make Jalapeño Cheddar Burger with Charred Corn Mayo
Step 1: Grill and Prep Your Corn
Start by grilling your ears of corn over high heat until they’re deeply charred in spots and the kernels are sweet and smoky, about 8–10 minutes. This step infuses the mayo with that magical summer flavor, so don’t rush it—turn the corn often for even color, then let it cool and cut the kernels off the cob.
Step 2: Make the Charred Corn Mayo
Add the charred corn kernels, mayo, fresh garlic, salt, and pepper to a mini food processor. Pulse just a few times—you want a mayo that’s still a little chunky, with visible pieces of corn. Transfer to a bowl, cover, and refrigerate until you’re ready to assemble.
Step 3: Mix the Burger Patties
In a large bowl, break up the ground beef and gently mix in the diced jalapeños, onions, cilantro, Worcestershire sauce, garlic powder, salt, and black pepper. Combine just until evenly mixed; overworking can make burgers tough instead of juicy.
Step 4: Form and Grill the Patties
Divide the beef mixture into six equal balls and gently shape each into a patty, pressing a slight divot in the center of each to prevent doming as they cook. Grill on high heat, then reduce to medium/medium-high, cook with the lid closed for 5–6 minutes, flip, top with sharp cheddar, and grill another 4–6 minutes to your ideal doneness.
Step 5: Toast the Buns & Assemble
Nothing beats a perfectly toasted bun! Add your buns to the grill for just a minute or two until golden at the edges. To build your Jalapeño Cheddar Burger with Charred Corn Mayo, slather a generous spoonful of the corn mayo on each bun, layer on lettuce, the burger, tomato, and red onion, and finish with the other bun half. Get ready for flavor fireworks!
Pro Tips for Making Jalapeño Cheddar Burger with Charred Corn Mayo
- Char With Confidence: Don’t be afraid to get deep golden and just-barely-blackened spots on the corn—those smoky bits truly wake up the mayo.
- Gentle Handling: Use a fork (not your hands!) to mix the burger patty ingredients, for light, juicy burgers that don’t fall apart.
- Patty Divot Trick: Press a shallow indentation in each patty’s center so they stay flat rather than puffing up on the grill.
- Cheese Timing: Add the cheddar during the last minutes of grilling, then close the lid to let it melt into gooey perfection without overcooking the burger.
How to Serve Jalapeño Cheddar Burger with Charred Corn Mayo
Garnishes
Dress up your Jalapeño Cheddar Burger with Charred Corn Mayo with a sprinkle of extra chopped cilantro, a few pickled jalapeño slices, or a hit of flaky sea salt on top. These simple touches make the burger pop and bring all the colors to life.
Side Dishes
This bold burger pairs best with crisp, refreshing sides—think classic coleslaw, grilled corn on the cob, sweet potato fries, or even a bright watermelon salad. They balance the heat and richness with something cool and crunchy.
Creative Ways to Present
For a backyard party, stack burgers and toppings on a big board so guests can build their ideal Jalapeño Cheddar Burger with Charred Corn Mayo combo! Or serve sliders for a playful, shareable twist—these flavors shine in mini size too.
Make Ahead and Storage
Storing Leftovers
Pop any leftover patties or corn mayo in airtight containers and refrigerate for up to three days. Store the toppings and buns separately to keep everything fresh and crisp for the next round.
Freezing
The uncooked burger patties freeze beautifully: layer them with parchment in a freezer bag, then thaw overnight before grilling. While the corn mayo is best fresh, you can freeze just the grilled corn kernels and whip up the spread anytime summer cravings hit!
Reheating
Rewarm burger patties gently on the stovetop or grill over medium heat, just until hot—add a slice of cheddar while reheating to keep things moist and melty. Serve on freshly toasted buns with cold corn mayo for optimal taste and texture.
FAQs
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Can I make the charred corn mayo ahead of time?
Absolutely! In fact, the flavors get even better if you make it a few hours or even a day in advance. Just keep it covered in the fridge, and give it a quick stir before spreading on your burgers.
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Can I use frozen or canned corn instead of fresh?
You can swap in thawed frozen corn or well-drained canned corn if fresh is out of season. Simply char it in a hot, dry skillet for a few minutes to get that signature smoky flavor before pulsing into the mayo.
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What’s the best way to control the spiciness?
If you prefer less heat, make sure to remove all seeds and membranes from the jalapeños. For more spice, leave in some seeds or add an extra half pepper. You can even offer sliced fresh or pickled jalapeños on the side so everyone customizes their own burger.
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What type of buns work best for these burgers?
This burger loves a sturdy, slightly sweet bun like brioche or potato rolls—something that holds up to the juicy patty and generous mayo without getting soggy. Always toast your buns for flavor and structure!
Final Thoughts
If you’re craving a burger bursting with personality and real-deal flavor, this Jalapeño Cheddar Burger with Charred Corn Mayo truly delivers. Every bite is juicy, smoky, spicy—and simply unforgettable. Gather your favorite people, fire up the grill, and give this recipe a go. You’ll want to put it on repeat all summer long!
Print
Jalapeño Cheddar Burger with Charred Corn Mayo Recipe
- Prep Time: 35 mins
- Cook Time: 12 mins
- Total Time: 1 hr
- Category: Grilling
- Method: Grilling
Description
Juicy jalapeño cheddar burgers topped with a flavorful charred corn mayo, perfect for your next barbecue gathering.
Ingredients
FOR THE CORN MAYO:
- 3 ears sweet corn, grilled until slightly charred and kernels removed
- 1/2 cup mayonnaise
- 2 cloves garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
FOR THE BURGERS:
- 2 pounds ground beef, 80/20
- 2 small jalapeños, seeded and finely diced
- 1/2 cup finely diced yellow onion
- 1/4 cup cilantro, minced
- 2 tablespoons worcestershire sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 slices of sharp cheddar cheese
FOR SERVING:
- 8 toasted hamburger buns
- 6 lettuce leaves
- sliced tomato
- sliced red onion
Instructions
- FOR THE MAYO: In the bowl of a small food processor; add the mayo, corn kernels, garlic, salt and pepper. Pulse a few times until combined. The mayo should be chunky still with a few kernels of corn. Cover and refrigerate until ready to serve.
- FOR THE BURGERS: In a large bowl break up the two pounds of ground chuck. Add the onions, jalapeno, cilantro, Worcestershire, garlic powder, salt and pepper. Use a fork to gently combine the ingredients. Divide the meat into six portions and form into patties, making a shallow divot in the center of each. Preheat grill to high. Once hot, reduce the temperature to medium/medium-high and place the burgers onto the grills grate. Cover and grill for 5-6 minutes. Flip the burgers and place the cheddar on top of each burger and grill for 4-6 more minutes or until desired doneness.
- Top the toasted buns with the corn mayo, lettuce, burger patties, tomato and red onion and serve.
Nutrition
- Serving Size: 1 burger
- Calories: 802 kcal
- Sugar: 6g
- Sodium: 1132mg
- Fat: 56g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 2g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 145mg
