"ELOTE" STUFFED TURKEY BURGERS

"ELOTE" IS A POPULAR MEXICAN STREET FOOD THAT HAS MADE IT'S WAY TO MENUS ALL OVER THE U.S.  WHY? BECAUSE IT'S SIMPLE AND SUPER DELICIOUS!  SWEET IN-SEASON CORN, GRILLED AND THEN COVERED WITH MAYO, LIME, CHILE AND COTIJA CHEESE.  DROOLING YET!?!
ONE DAY I TOOK THIS CONCEPT AND TURNED IT INTO A SALAD BY JUST CUTTING THE GRILLED CORN OFF THE COBB AND DRESSING IT WITH ALL THE INGREDIENTS MENTIONED ABOVE.  NEEDLESS TO SAY THE GUYS AT THE FIREHOUSE LOVED IT.  SO I DECIDED TO TAKE THIS A STEP FURTHER AND STUFF IT INTO A TURKEY BURGER BECAUSE WHY THE HELL NOT?!  

"ELOTE" STUFFED TURKEY BURGERS

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Serves 3

 

INGREDIENTS:

1.25 # GROUND TURKEY

3 EARS OF CORN

2 JALAPENOS, Seeded and Chopped

ZEST AND JUICE OF 1 LIME

1/2 tsp. GROUND CUMIN

1 Tbsp. CHILE POWDER

1/2 CUP OF MAYO

1/2 CUP OF GRATED COTIJA CHEESE (SUB PARMESAN IF YOU CAN'T GET COTIJA)

SMALL BUNCH OF FRESH CILANTRO, chopped

KOSHER SALT TO TASTE

1/4 # PEPPER JACK CHEESE

 

PROCEDURE:

Preheat grill at medium heat

Grill corn until charred, cut off the cob and reserve in a bowl.  Scrape the cob with the back of a knife into the bowl.  Combine the remaining ingredients except the cheese.  Stir to combine.  Tear two slices of cheese into the bowl and stir.

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Divide the ground turkey into six equal portions.  Form patties about 1/2" thick. On three of the patties spoon the "Elote" filling, reserving about a 1/4 of the "Elote".  Take the three remaining patties and place on top of the others, sealing the edges well and forming into a burger shape.  Season both sides liberally with kosher salt. 

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Oil or spray the grill with non-stick spray.  Place the burgers on the grill and grill for 4-5 minutes on one side, flip and top with reserved Elote.  Top with remaining Pepper Jack, close grill and cook for another 4-5 minutes.  Garnish with more mayo and hot sauce!

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Posted on August 24, 2017 and filed under LUNCH.