Prep: 15 mins Cook: 20 mins Serves: 4 Cut: Ground

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 flavor, 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


  • 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


  • 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 

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