1. The “Elote” Street Corn Burger
The Patty: Ground beef seasoned with smoked paprika and lime zest.
The Topping: A spoonful of warm corn kernels mixed with mayo, lime juice, chili powder, and plenty of Cotija cheese.
The Sauce: Chipotle mayo (mayo + canned chipotle in adobo).
Crunch Factor: Pickled red onions and fresh cilantro.
2. The Oaxaca “Al Pastor” Burger
The Patty: A 50/50 blend of ground pork and ground beef, seasoned with cumin and dried oregano.
The Topping: A thick slice of melted Oaxaca cheese (or Monterey Jack) and a ring of grilled pineapple.
The Sauce: Salsa Verde (tomatillo-based).
Crunch Factor: Shredded cabbage tossed in lime juice.
3. The “Fuego” Chorizo Smash Burger
The Patty: A smash-style patty made of equal parts beef and Mexican Chorizo (the soft, raw kind).
The Topping: Smashed avocado, pickled jalapeños, and a fried egg (optional but highly recommended).
The Sauce: Refritos (a thin layer of warm refried beans on the bottom bun).
Crunch Factor: A handful of crushed chilaquiles or corn tortilla chips tucked right under the top bun.
4 Pro-Tips for Mexican Burgers
The Bun: Use a toasted Bolillo roll if you can find one; otherwise, a brioche bun works best to hold up against the juicy toppings.
The Cheese: Don’t settle for cheddar. Look for Queso Fresco (crumbly), Oaxaca (melty), or Chihuahua cheese for an authentic stretch.
The Fat: If your patty feels lean, add a little bacon fat to the pan.
Note: When using Mexican Chorizo, remember it has a high fat content. Make sure to sear it on high heat to get those crispy, caramelized edges!