If you’re searching for a burger that bursts with summer flavor and a touch of smoky heat, look no further than the Jalapeño Cheddar Burger with Charred Corn Mayo. This recipe is the kind of backyard meal people remember – juicy beef patties jazzed up with jalapeño and cheddar, topped with a creamy, charred corn-studded mayo that seriously takes every bite over the top.
Why You’ll Love This Recipe
- Unbeatable Flavor Combo: The magical pairing of spicy jalapeño, sharp cheddar, and sweet, smoky corn mayo gives every bite its own fireworks show.
- Textural Bliss: The charred corn adds a pop of crunch and juicy sweetness that perfectly balances the rich, juicy burger and melty cheese.
- Crowd-Pleasing Showstopper: Jalapeño Cheddar Burger with Charred Corn Mayo will turn any cookout, tailgate, or casual dinner into an event everyone raves about.
- Easy to Customize: This burger can be made as mild or spicy as you like, and adapts easily to your favorite toppings and buns.
Ingredients You’ll Need
Let’s keep things simple but absolutely essential! Each ingredient in the Jalapeño Cheddar Burger with Charred Corn Mayo not only amps up the flavor, but also brings its own personality to the party—think juicy beef, creamy mayo, and bright fresh toppings for a burger that truly has it all.
- Sweet corn (3 ears): Charred on the grill, these golden kernels add smoky-sweet crunch and elevate the mayo to something you’ll want to eat by the spoonful.
- Mayonnaise (1/2 cup): Acts as the creamy, decadent base for the corn mayo; don’t skimp on quality here for the best flavor.
- Garlic (2 cloves): Fresh garlic makes the mayo pop with savory zest; grate or mince it for maximum flavor distribution.
- Kosher salt & Black pepper: These two are the secret to unlocking all the other flavors, so season confidently.
- Ground beef, 80/20 (2 pounds): That little bit of extra fat keeps the burgers juicy and flavorful as they grill.
- Jalapeños (2 small, seeded & diced): Remove the seeds for milder heat or leave a few in if you love it spicy—just finely dice for even distribution.
- Yellow onion (1/2 cup, finely diced): Adds sweet, aromatic depth and juicy texture to every bite.
- Cilantro (1/4 cup, minced): Brings a fresh pop of color and flavor to both the patties and the finished burger.
- Worcestershire sauce (2 tbsp): Enhances the umami and lends a savory backbone to the beef.
- Garlic powder (3/4 tsp): Boosts savoriness in the burger patties without overpowering the other flavors.
- Cheddar cheese slices (6): Sharp cheddar is a must for that melty, boldly tangy cheeseburger vibe.
- Toasted hamburger buns (8): A toasty bun is non-negotiable for structure and flavor—do not skip this step!
- Lettuce leaves, sliced tomato, and sliced red onion: Classic, crisp toppings that add freshness and make every bite satisfying.
Variations
Don’t be afraid to put your own stamp on this Jalapeño Cheddar Burger with Charred Corn Mayo! It’s endlessly adaptable to suit the ingredients you have on hand, your favorite flavors, and any dietary preferences in your crew.
- Chicken or Turkey Swap: Prefer lighter burgers? Swap the ground beef for ground chicken or turkey – just note you may want to add a drizzle of olive oil for extra juiciness.
- Gluten-Free Option: Use gluten-free buns or crisp lettuce wraps to make this burger celiac-friendly and still enjoy all the flavor and crunch.
- Kick up the Heat: Can’t get enough spice? Add a pinch of cayenne pepper to the patties, or use pepper jack cheese for even more fire.
- Vegetarian Twist: Try grilled portobello mushroom caps instead of beef patties – they pair beautifully with the charred corn mayo and classic toppings.
How to Make Jalapeño Cheddar Burger with Charred Corn Mayo
Step 1: Make the Charred Corn Mayo
Start by grilling your corn right on the grates until the kernels are flecked with deep golden spots and smell smoky-sweet (about 10 minutes, turning occasionally). Once cool enough to handle, remove the kernels and add them to a food processor with mayonnaise, fresh garlic, salt, and pepper. Pulse a few times—don’t overdo it!—so your creamy mayo stays studded with juicy, chunky pieces of corn. Cover and pop in the fridge while you tackle the burgers.
Step 2: Mix and Shape the Burger Patties
In a large mixing bowl, break up your ground beef and add in the finely diced onions, jalapeños, minced cilantro, Worcestershire sauce, garlic powder, salt, and black pepper. Use a fork or your fingers to gently combine—over-mixing can make burgers tough, so just mix until everything is evenly distributed. Then, shape the mixture into six patties, making a slight indentation in the center of each one. This little divot keeps your burgers flat and even as they cook.
Step 3: Grill to Juicy Perfection
Preheat your grill on high, then lower it to medium or medium-high when you’re ready to cook. Arrange patties on the grates, close the lid, and grill for 5-6 minutes until the first side caramelizes and releases easily. Flip, immediately lay a slice of sharp cheddar on each patty, and continue grilling for another 4-6 minutes, until the cheese is melty and burgers reach your ideal doneness.
Step 4: Assemble the Ultimate Burger
To assemble, generously slather the bottom half of a toasted bun with your chunky charred corn mayo. Top with a crisp lettuce leaf, the jalapeño cheddar patty, and fresh slices of tomato and red onion. Finish with the top bun (don’t forget a dab more corn mayo if you’re as obsessed as I am), and serve immediately while everything is gloriously hot and melty.
Pro Tips for Making Jalapeño Cheddar Burger with Charred Corn Mayo
- Corn Charring Shortcut: If you’re short on grill space or time, you can char corn quickly over a gas stove flame or in a super-hot cast-iron skillet until the edges are just singed.
- Patties That Stay Juicy: Gently handle the ground beef to avoid compacting it—overworking can lead to dense burgers, so blend ingredients with a fork instead of your hands when possible.
- Mayo, but Make It Bold: After pulsing the corn mayo, taste and adjust seasonings; a pinch more salt or a squeeze of lime can really make the flavors pop, especially if your corn is extra sweet.
- Cheese Timing is Everything: Add the cheddar slices right after flipping the burgers so they have time to melt perfectly as the patties finish cooking through.
How to Serve Jalapeño Cheddar Burger with Charred Corn Mayo
Garnishes
The right garnish takes these burgers from great to mind-blowing. A sprinkle of fresh chopped cilantro or thinly sliced scallions adds a burst of color and herby flavor. For a cooling finish, scatter a few avocado slices or a dollop of extra corn mayo on top—everybody will thank you!
Side Dishes
You can’t go wrong with classics like crispy sweet potato fries, tangy coleslaw, or a simple corn-tomato salad for a fresh summer feel. I also love serving these Jalapeño Cheddar Burgers with Charred Corn Mayo alongside grilled veggies or a big batch of homemade pickles for crunch and contrast.
Creative Ways to Present
Stack mini burgers on a platter for party sliders. Or, serve deconstructed—let everyone build their own with a spread of buns, patties, and toppings buffet-style. For a picnic, tightly wrap assembled burgers in parchment and tie with twine for a rustic, Instagram-worthy look!
Make Ahead and Storage
Storing Leftovers
Leftover patties will keep beautifully in the fridge for up to three days. Store the charred corn mayo in a sealed container to keep it fresh and zippy—just be sure it’s tightly covered, as the fresh corn and garlic can easily pick up fridge odors.
Freezing
Burger patties (uncooked or cooked and cooled) freeze well—separate them with parchment and stash in a freezer bag for up to three months. The charred corn mayo, however, is best made fresh, since mayo can split after freezing, so whip up a fresh batch when serving from frozen patties.
Reheating
Reheat burgers gently in a skillet over medium heat or wrap in foil and warm in a 350°F oven. Add a fresh slice of cheese and a dollop of new corn mayo to recapture that just-grilled, ultra-delicious vibe.
FAQs
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Can I make the charred corn mayo ahead of time?
Absolutely! You can prepare the charred corn mayo up to two days in advance—just store it in an airtight container in the fridge. Give it a good stir before serving, as the corn kernels may settle.
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What’s the best way to adjust the spice level in this burger?
You control the heat by removing some or all of the jalapeño seeds for a milder burger, or leave a few in for bigger kick. You can also serve with extra sliced jalapeños on the side for heat lovers!
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Is there an alternative to grilling the corn if I don’t have a grill?
Yes! You can char the corn over a gas burner or sear kernels in a hot cast iron skillet until golden and smoky—no grill required, and the flavor is still fantastic.
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Can I use pre-shredded cheese instead of slices?
While pre-shredded works in a pinch, fresh slices of sharp cheddar melt more smoothly and give that crave-worthy burger look. If you use shredded, just pile a generous amount on top right after flipping the patties—yum!
Final Thoughts
I can’t wait for you to fire up the grill and make this Jalapeño Cheddar Burger with Charred Corn Mayo for the people you love—because honestly, it’s one of those recipes that just begs to be shared. Juicy, flavorful, and downright fun to eat, this burger brings summer to your plate any time of year. Give it a try and let the compliments roll in!
Print
Jalapeño Cheddar Burger with Charred Corn Mayo Recipe
- Prep Time: 35 mins
- Cook Time: 12 mins
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Grilling
- Method: Grilling
- Cuisine: American
Description
This Jalapeño Cheddar Burger with Charred Corn Mayo recipe combines juicy beef patties with spicy jalapeños, sharp cheddar cheese, and a flavorful corn mayo, all served on toasted buns. Perfect for a summer barbecue!
Ingredients
For the Corn Mayo:
- 3 ears sweet corn, grilled until slightly charred and kernels removed
- 1/2 cup mayonnaise
- 2 cloves garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Burgers:
- 2 pounds ground beef, 80/20
- 2 small jalapeños, seeded and finely diced
- 1/2 cup finely diced yellow onion
- 1/4 cup cilantro, minced
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 slices of sharp cheddar cheese
For Serving:
- 8 toasted hamburger buns
- 6 lettuce leaves
- sliced tomato
- sliced red onion
Instructions
- For the Mayo: In a small food processor, combine mayo, grilled corn kernels, garlic, salt, and pepper. Pulse until chunky. Refrigerate.
- For the Burgers: Mix beef, jalapeños, onion, cilantro, Worcestershire, garlic powder, salt, and pepper. Form patties, grill, add cheddar, and cook to desired doneness.
- Assembly: Spread corn mayo on buns, add lettuce, burger patties, tomato, and red onion. Serve.
Nutrition
- Serving Size: 1 burger
- Calories: 802 kcal
- Sugar: 6g
- Sodium: 1132mg
- Fat: 56g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 2g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 145mg
