Sweet & Spicy Sopapilla Burger With Del Sol Guacamole And Mexican Street Corn

Ingredients

• 1 tablespoon vegetable oil for grill grates
• Mexican Street Corn:
• 3 tablespoons melted unsalted butter, divided use
• 3 ears corn on the cob, cleaned
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1/3 Cup shaved parmesan cheese
• 1/4 Cup snipped fresh cilantro leaves
• 2 Teaspoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Sopapilla Buns:
• 1 1/2 Cups canola oil
• 12 frozen white dinner roll dough balls, thawed and each rolled to a 4-inch round
• Patties:
• 2 Pounds ground chuck
• 1 (1 Ounces) package mild taco seasoning mix
• 1/3 Cup mild salsa
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Sweet & Spicy Butter:
• 3 tablespoons honey, slightly warmed
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon cayenne
• Del Sol Guacamole:
• 2 medium avocadoes, peeled, seeded and mashed with a fork
• 2 Teaspoons finely minced white onion
• 1 teaspoon lime juice
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 Cup finely diced fresh pineapple
• 1/4 Cup seeded and finely diced tomato
• Other:
• 6 slices sharp cheddar cheese
• 2 Cups shredded iceberg lettuce

Instructions

• Heat a gas or charcoal grill to medium high heat.
• Oil grill grates with vegetable oil. For Mexican Street Corn, use 1 tablespoon of melted butter to brush over corn.
• Place on grill and cover.
• Grill for 8-10 minutes or until char marks appear, turning every 2-3 minutes.
• Remove corn and cool before cutting off of cob.
• Place remaining butter in a large skillet over medium heat.
• Add corn. Cook for 2 minutes. Stir in remaining ingredients. Heat through.
• Remove from heat. Cover and keep warm.
• For Sopapilla Buns, heat 1/2 Cup of oil in a 10-inch skillet over medium high heat. Fry two rounds at a time for 15-20 seconds per side or until golden brown, turning once. Remove to paper towels to drain.
• Repeat for remaining rounds, adding 1/4 Cup of oil at a time as needed to fry rounds. While rounds are frying, make patties by placing ground chuck, taco seasoning, salsa, salt, and pepper together in a large bowl. Work together with clean hands just until evenly combined. Divide and shape into six 5-inch patties.
• Place on grill. Cover and grill for 3-4 minutes per side for medium or to desired doneness.
• Place a slice of cheese on each patty during last minute of grilling time.
• For Sweet & Spicy Spread, stir honey, melted butter, and cayenne together in a small bowl.
• For Del Sol Guacamole, stir all ingredients together in a medium bowl until evenly combined.
• To assemble burgers, place Sopapilla Buns on a work surface. Drizzle lightly with Sweet & Spicy Butter.
• Add 1/3 Cup shredded lettuce and a cheese-topped patty to six buns then spread cheese-topped patties with about 1/4 Cup Del Sol Guacamole. Spoon about 1/4 Cup Mexican Street Corn on each.
• Top with a second Sopapilla Bun. Serves 6.