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Play some bangers and do some cooking! Chipotle Pork Burgers with Mexican Street Corn Fritters Ingredients Burgers 500g ground pork 3/4 cup panko bread crumbs 1 tbs lime juice 2 cloves garlic, grated 2 adobo chipotle chiles from a can, chopped 1 tsp brown sugar 1 tsp dried oregano 1 tsp ground cumin 1/2 tsp smoked paprika pinch of salt and pepper 4 slices thick cheddar cheese 4 brioche burger buns toasted 1-2 avocados mashed lightly with lime juice, chopped coriander, seasoned Praise Chipotle Aioli @praise_au Mexican Street Corn Frittes 1 jalapeno seeded minced 2 green onions finely chopped 3/4 cup flour 1/2 tsp baking powder 1 tsp chilli powder 1 tsp smoked paprika 1/4 tsp salt pepper 1/2 cup milk 1 1/4 cups sweet yellow corn 1/3 cup fresh coriander chopped 180g cotija cheese crumbled canola for frying Instructions Add the ground pork into a bowl, along with the panko, lime juice, garlic, chipotle chiles, brown sugar, oregano, cumin, smoked paprika and a pinch of both salt and pepper. Mix until just combined and then form the meat into 4 equal size patties. Place on a plate and put in the fridge until ready to cook. To make the corn fritters, add the flour, baking powder, chili powder, smoked paprika, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn, cilantro and cotija cheese. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven grill to 150°C Add oil to a large saucepan and heat over medium high heat. When the oil is hot add a about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Meanwhile grill the burgers for 4 to 5 minutes per side. Add the cheddar cheese during the last minute of cooking. Spread Praise chipotle aioli over the bottom of the toasted buns. Divide the patties among the buns. Spread the mashed avocados over the burgers and top with street corn fritters and more praise chipotle aioli. Add the top bun and enjoy!
