1/2 Cup of crumbled cotija cheese ( feta cheese can be substituted if not available)
2 tablespoons of lime juice
1 tablespoon of Mexican style hot sauce
2 cloves of crushed garlic
1/2 teaspoon of ancho chili powder
1 teaspoon salt
1 teaspoon sugar
1/8 Cup of diced cilantro
Chorizo Beef Patties
12 slices of smoked bacon
2 Pounds of ground chuck
1 pound of Mexican pork chorizo
2 Teaspoons of salt
6 Jalapeno Cheese Telera rolls, cut in half
3 tablespoons of softened butter
2 Cups of arugula
1 Cup of freeze-dried sweet corn
Preheat grill to medium-high heat.
Place corn on the grill, turning occasionally, and grill corn until it is slightly charred, about 4-5 minutes. Corn should still have a bit of crunch and be tender and sweet. Once cool enough to handle, cut corn off the cob and place into a medium sized mixing bowl.
Stir in cream cheese, mayo, cotija cheese, lime juice, hot sauce, garlic, chili powder, salt, sugar, and cilantro.
Place a cast iron or oven-safe skillet on the grill. Cook slices of bacon until lightly crispy, about 5 minutes. Place bacon on a paper towel until needed.
In a large bowl, combine chorizo, ground beef, and salt. Form into 6 patties. Place patties on grill and cook for 4-5 minutes on each side. Remove and let patties rest for 4 minutes.
While patties are resting, spread butter on cut sides of each bun. Place on grill to toast for 2-3 minutes.
To assemble, place arugula on bottom bun followed by the patty. Top with the Elote Street Corn and a sprinkle of the freeze-dried sweet corn for some extra crunch. Next, add that top bun, and get ready to enjoy this delicious burger!