Mexican Street Corn “Juicy Lucy” Burgers

Steps

• Char the Corn: Heat a large cast-iron skillet over medium-high heat (no oil). Add the corn kernels in an even layer. Let them sit undisturbed for 2 to 3 minutes until deeply charred on the bottom, then toss and char for another 2 minutes. Remove from heat and transfer to a medium mixing bowl.
• Mix the Topping: Allow the corn to cool slightly, then add the mayonnaise, crema, lime juice, cilantro, chili powder, and a pinch of salt. Toss until the corn is evenly coated in the creamy sauce. Set aside in the refrigerator to let the flavors meld.
• Form the Patties: Divide the ground beef into 8 equal portions (about 3 ounces each). Gently press each portion into a thin, flat patty about ¼-inch thick.
• Stuff and Seal: Place a stack of the quartered Cache Valley® Pepper Jack slices directly in the center of 4 of the patties. Place the remaining 4 patties on top. Carefully pinch and crimp the edges of the top and bottom patties together, sealing them completely. Make sure there are no cracks or thin spots where the cheese could leak out during cooking. Season the outside of the stuffed burgers evenly with kosher salt, black pepper, and garlic powder.
• Cook the Burgers: Wipe out the cast-iron skillet used for the corn and heat it over medium heat. Place the stuffed burgers in the skillet. Cook for 4 to 5 minutes on the first side until a brown crust forms. Carefully flip and cook for an additional 4 to 5 minutes. Crucial rule: Do not press down on the patties with your spatula, or you will burst the seal and lose the molten cheese!
• Toast the Buns: While the burgers are resting, brush the cut sides of the buns with melted butter and toast them face-down in the warm skillet for 1 to 2 minutes until golden brown.
• Assemble: Place a stuffed patty on each toasted bottom bun. Spoon a generous amount of the vibrant street corn topping directly over the burger. Top with the bun crown and serve immediately.