Description
Juicy jalapeño cheddar burgers topped with a flavorful charred corn mayo, perfect for your next barbecue gathering.
Ingredients
Units
Scale
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
