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- Prep
- 20 min
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- Total
- 30 min
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- Serving
- 4
Smoky Chipotle and Guacamole Corn Fritter Burgers
Ingredients
For the corn fritters
- 1 jalapeño, seeded and minced
- 2 green onions, finely minced
- 190 ml (3/4 cup) all-purpose flour
- 3 ml (1/2 tsp) baking powder
- 5 ml (1 tsp) chipotle powder
- Salt and pepper
- Juice and zest from 1 lime
- 1 1/4 cups sweet yellow corn (approximately 2 cobs), cooked
- 1/3 cup fresh cilantro, chopped
- 150 g (½ cup) Armstrong Mexican Fiesta Marble Jalapeño cheese block, shredded
- 1 tsp vegetable oil
For the guacamole
- 1-2 avocados, lightly mashed
- Juice and zest from 1 lime
- 250 ml (1 cup) fresh cilantro
- Salt and pepper
- 4 lettuce leaves
- 4 slices Armstrong Mexican Fiesta Marble Jalapeño cheese slices
- 4 brioche burger buns
Directions
For the corn fritters
- In a bowl, combine all the ingredients for the fritters. Mix well until the consistency resembles that of thick pancake batter. If need be, add a spoonful of water.
- Add the vegetable oil to a large casserole set over medium-high heat. Once the oil is hot, drop in 1 to 2 tablespoons of the batter. Fry for 1-2 minutes, or until golden. Remove the fritters from the oil and drain on a paper towel. Repeat with the remaining batter. Keep the fritters in the oven until the burgers are ready.
For the guacamole
- Combine the mashed avocados with the lime juice and zest. Add the cilantro and adjust seasoning to taste. Set aside.
- Toast the burger buns on each side. Top each bun with the cheese, lettuce, fritters, and guacamole.
Suggestion: For a heartier burger, add a meat or plant-based patty.
