Tag Archives: Hamburgers

mexican hamburger

Mexican Corn Jalapeño Burger

mexican hamburger

Say Hola to the new Mexican Corn Jalapeño Burger. Yes, we are very excited about our Mexican Corn Jalapeño Hamburguesa. Wowsa…..
I basically put all my favourite ingredients in one place. Organic good quality meat, a 50/50 mixture of pork and beef. Taco seasoning and ground tortilla chips instead of breadcrumbs, and then topped with the best corn salad of your life! It’s made in minutes and can be eaten anytime.
I could easily have a bowl of this corn salad for dinner on it’s own it’s that good (and a little addictive if you ask me). It also adds an amazing crunch.
Off course there’s Avocado and Bacon involved, and cheese obvi. Melted cheese…
So lite up your barbacoa and grill some Mexican Corn Jalapeño hamburguesas.

Prep Time :10 mins
Cook Time :10 mins
Total Time :20 mins

Servings: 4


• 1 lb / 500 gr ground beef/pork mixture
• 2 tsp. taco seasoning
• A dash of liquid smoke if you have it (optional)
• 1 egg yolk
• 1 cup natural tortilla chips, ground fine
• 1 clove of garlic, grated
• 1 or 2 slices jalapeno from a jar, chopped (these babies are hot!)
Corn Salad:
• 2 ears of corn or one can, drained
• 2 tbsp chopped coriander
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• Salt and pepper
• 3 green onions finely sliced
• Squeeze of lime (just a little)
For the Burger:
• 2 Avocados, sliced
• 4 lettuce leafs
• Sliced tomatoes
• 8 slices grilled bacon
• Salsa for the buns
• 4 buns
• 8 slices sharp cheddar cheese

mexican hamburger


1. If you are grilling outside, place the corn in the husks on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Otherwise grill on a griddle pan indoors or use a can of corn, drained.
Remove the husks and let cool a little before removing the kernels with a sharp knife by putting the corn in an upright position and sliding your knife down the sides.
Place kernels in a bowl and add the remaining ingredients for the corn salad. Mix and set aside.
For the burgers, place the meat in a bowl and add the ground tortilla chips, seasonings and egg yolk. Mix with your hands and form 4 patties.
Grill on medium high heat for about 4 to 5 minutes on each side until cooked through (you are using pork which cannot be consumed rare). Place two slices of cheese on each burger after the first flip.
Split the hamburger buns in half and toast lightly.
Spread salsa on both sides of the bun, place lettuce leaf on top, tomato slices, avocado, the burger, bacon slices and top with as much corn salad as you can. Place the top of the bun on top and insert skewer to hold it together.
You’re going to love this Burger, I promise but….Warning! Do not serve on a first date ’cause in can get a little messy.

Myra XO


Hamburger Buns



Vegetarian  Cane Sugar Free

Makes 8 large buns.

Having worked as a cook and being a  recipe developer and food obsessed in general people often ask me, “What’s your favourite food”? They expect some fancy answer like Canard a l’Orange or Boeuf Bourguignon. I can actually see their facial expressions go from inquisitive to complete disappointment when I tell them that it is just Hamburgers. I love them.

Not just any ol’ hamburger. But my own, with home-made hamburger buns, home made sauce, home made pickles, the whole shebang. I would never, ever buy pre-shaped hamburger patties, because I just don’t trust the seasoning, most of the time they have unhealthy ingredients and they’re so much fun to make at home. And you have the freedom to do whatever you want. Also pre shaped burgers tend to be too compact for my liking, and end up being rubbery, Yuck. But it all begins with a good bun so here we go.

Of course you can eat the buns with something else, for breakfast with egg and bacon, or for lunch with a tuna salad for example. They freeze very well.


1 C. luke warm water about ° F

1/4 C.luke warm milk, soy or regular. (I use Soy)

1 tbsp. instant yeast

2 tbsp Honey

1 egg, at room temperature

2 1/2 tbsp. butter

3 C. Spelt flour

1 1/2 C. Whole grain Spelt flour

1 1/2 tsp. Himalayan salt

1 egg beaten for glaze

1 or 2 tbsp. sesame seeds for sprinkling on top



Mix the first 4 ingredients in the bowl of your food processor, set with the hook attachment. Let the yeast proof for 5 minutes until frothy.


Add the egg and butter, and mix a few turns. Set the processor on low and slowly add the flours and the salt. Knead for 10 minutes.

Turn out the dough on a floured surface, and give it a few turns and shape into a ball.

Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.


Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for 30 min. No longer because they will keep on rising.




Preheat the oven to 400 °F.

Bake the buns  for 15 minutes, turning them once half way. Let cool on a rack.