Spring into summer with these New Zealand Spring Lamb Street Corn Burgers! These Mexican Street Corn Burgers are the epitome of summer grilling season! Packed with flavour, easy-to-make and perfect for the whole family! Ground lamb is a fantastic addition to your grilling repertoire – and it is extremely versatile! Break your meat routine by substituting ground beef or pork with ground lamb for a delicious taste experience! New Zealand Spring Lamb is 100% grass-fed and free range without the use of antibiotics or hormones.
New Zealand Spring Lamb Street Corn Burgers
Ingredients
- 1 – 454g pkg New Zealand Spring lamb Lean Ground Lamb
- 1/2 tbsp Tajin
- 1 tbsp chili powder
- Guacamole
- 4 Buns
Street Corn
- 2 corns on the cob, grilled
- 1 tbsp chopped cilantro
- 1 tbsp diced jalapeño
- 2 tbsp diced red onion
- 2 tsp lime juice
- Tajin, to taste
- 1 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 1 tbsp mayonnaise
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 chipotle pepper in adobo sauce plus 2 tsp adobo sauce
- 1/2 tbsp lime juice
Directions
- Season the ground lamb with Tajin and chili powder. Mix to combine and form 4 patties.
- Grill the lamb burgers until a minimum internal temperature 140 F.
- Grill the corn for 10 minutes and slice the kernels off. Combine all of the street corn ingredients in a bowl.
- Combine the chipotle mayo ingredients in a bowl.
- Build your burgers by spreading guacamole on the bottom halves then top with a lamb patty, Street corn, chipotle mayo, more Cotija cheese and cilantro.
Recipe Credits: @queenofthegrill
