Saturday, July 14, 2018

Mexican Street Corn Burgers

Yum
Y'all know I can't help myself when it comes to Tex-Mex mash ups, right? Well, I did it again. For my 5th entry into the #RespectTheBunPromotion for Pepperidge Farm I made this stunner: The Mexican Street Corn Burger! A turkey burger patty flavored with taco seasoning, a zesty jalapeno cilantro mayo spread, bacon, creamy lime roasted corn salad and crispy corn chips all piled on a toasted pillowy potato bun!
These are the best kind of messy there is!
I mean just look at it! I was going to wait to post this tomorrow, but I couldn't. Also, have you tried the jarred mild pickled jalapenos before? They are in almost every Tex-Mex dish I make and I'm full on obsessed with them. Look for them where the olives, roasted red peppers and pickled veggies are. They just might be your new favorite too!
Mexican Street Corn Burgers
1 cup packed cilantro leaves
2/3 cup mayonnaise
½ teaspoon pepper
½ cup jarred mild pickled jalapenos 
2 teaspoons juice from the pickled jalapeno jar
1 small garlic clove 

1 (11 ounce) bag frozen roasted corn and peppers
1 Tablespoon mayonnaise
1 large lime, zested and juiced
2 teaspoons chili powder
1/2 cup crumbled cotija cheese 

1 ½ pounds lean ground turkey
1/3 cup taco seasoning
2 Tablespoons olive oil

12 slices cooked bacon
1 ½ cups corn chips

6 Pepperidge Farm Golden Potato Hamburger Buns, lightly toasted


Place the cilantro, mayonnaise, pepper, pickled jalapenos and juice and garlic in a small food processor or blender and puree until smooth. Set in the fridge to chill. 

Prepare the corn according to package directions. When cool enough to handle, pour the mixture into a medium mixing bowl, along with the mayonnaise, lime zest and juice, chili powder and crumbled cotija cheese. Stir together until the corn is evenly coated. 

Preheat a large cast iron skillet over high heat. 

In a large mixing bowl, combine the ground turkey, taco seasoning and olive oil until evenly combined and shape the mixture into 6 patties. Cook the patties for 5 minutes, flip and continue to cook for another 5 minutes or until juices run clear.

To assemble the burgers, spread each cut side of the buns with the cilantro mayonnaise. Top the bottom buns with bacon, a burger patty, street corn salad, corn chips and burger bun tops. Serve immediately.

Makes 6 burgers.



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