Spicy Taco Burgers with Guacamole and Corn

I look forward to fall every year. Not just for the flavors of apple, cinnamon, and pumpkin that override our senses this time of year, but college football and all the glorious foods that accompany it. It was too perfect that college football kicked off this past weekend, being Labor Day weekend which is already prime for grilling action.

In my excitement over the start of the college football season, I decided to host a game day/Labor Day party and came up with a menu befitting such an occasion. When it comes to football food I think of heat, both in temperature and flavor, so I kicked it up a notch with spicy taco burgers topped with guacamole and served with grilled corn on the cob. All of which were seasoned with El Yucateco hot sauce, which I found at Walmart.

Now I like medium spicy things, but just to make sure these sauces wouldn’t melt my face off I had the spicy-loving Bob test taste them first. The green habanero hot sauce has a bit more kick than than your usual red habanero, but with less vinegar and a fresh flavor. With that in mind I decided it would be perfect blended into a creamy topping for grilled Mexican corn and also blended it into some homemade guacamole. I was right, but are you actually surprised?

Then there was the black label reserve hot sauce. The name alone intimidated me, let alone the color, and you better believe I used my taste tester again, but in the end this one ended up being my favorite. It has a smokey flavor that was perfect blended into the ground burger meat along with the taco seasoning. Upon assembly, these burgers may be one of the most popular I have made.

In case you didn’t noticed from all the pictures the guacamole was mind blowing as well even on it’s own (and honestly much prettier to photograph than burger patties). It didn’t hurt than I got to bust out my giant mortar and pestle to tackle the job. But regardless of that, I think that green hot sauce may need to become a staple ingredient in my guacamole from now on. I anticipate a reappearance of this burger or at least the guacamole at another tailgating event.

What are your favorite ways to bring on the flavor for football season? How would you use El Yucateco hot sauce?

One year ago: No-Churn Root Beer Float Golden Oreo Ice Cream

Two years ago: Spicy Thai Noodles with Tofu

Four years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon

SPICY TACO BURGERS WITH GUACAMOLE AND CORN

Serves 8

Ingredients:

CORN

4 ears of corn, split in half

1/2 cup plain Greek yogurt

1 Tbsp El Yucateco green habanero hot sauce

1/2 cup finely grated cotija cheese

GUACAMOLE

4 avocadoes, peeled and diced

2 roma tomatoes, diced

1/4 cup diced red onion

2 Tbsp minced fresh cilantro

1 Tbsp El Yucateco green habanero hot sauce

1 tsp fresh lime juice

1 tsp garlic salt

BURGERS

2 lb. ground beef

2 Tbsp taco seasoning

1 Tbsp El Yucateco black label reserve hot sauce

8 slices sharp cheddar cheese

8 hamburger buns, toasted

Directions:

1. Grease and preheat grill (or grill pan) to medium heat.
2. Wrap corn securely in foil and grill for 25 minutes, turning often.
3. While the corn cooks, in a small bowl mix together the Greek yogurt and hot sauce; set aside.
4. To make guacamole, mash the avocados and then stir in the remaining ingredients; sprinkle with more lime juice if desired to prevent browning; set aside.
5. Next, in a large bowl mix together the grown beef, taco seasoning, and hot sauce until distributed. Form into 8 equal patties, leaving an indentation in the middle of each. Add the patties to the grill and cook on both sides, about 4 minutes per side, or until desired doneness. Top with a slice of cheese and remove from heat.
6. When the corn is done, spread Greek yogurt mixture evenly over each ear of corn. Sprinkle with cotija cheese and serve with burger topped with guacamole on a toasted bun.

Source: The Spiffy Cookie original. Guacamole adapted from my Guacamole Seasoning and corn adapted from my Healthier Elote (Mexican Corn).