¡Hola! This post is sponsored by Society Culinaria and Flatout Bread. The recipe and opinions however are all mine. Thanks so much for supporting the business that makes this blog possible!
It is not often that I cook for one. If I find myself eating alone (a very rare occasion) I usually heat up some leftovers, make avocado toast, fry an egg, you know the deal. I really should celebrate the peace and quiet by making something special, something indulgent, and most definitely something involving cheese (an ingredient banned at most meals in our house).
Since its summer a single lady’s cheese-stuffed burger is where its at, and since we are going to the trouble of lighting up the grill for one single burger why not throw a cob of fresh sweet corn on there as well?!
Making a stuffed burger is not as difficult as you might think. C’mon, I’ll show you how.
Here’s what you’ll need:
- Ground beef. I like to go with an 80/20 mix of beef to fat and not the extra lean which is usually labeled 95%. More fat equals more flavor.
- Fresh veggies like sweet corn, a jalapeño, scallions, a lime, and cilantro.
- Crumbled feta or any other salty cheese you like. Cotija or aged sharp Cheddar would also work.
- Mayo—essential for classic Mexican street corn salad (also know as Esquites). Also salt and ground cayenne chile powder.
- A bread component. I like to go with Flatout 5 Grain Flax Folded Flatbread. Every flatbread variety is low in fat, a good source of fiber and of course perfect for folding over burgers.
Making two patties out of the ground beef and sandwiching the cheese in the middle is the easiest way to make a stuffed burger.
Pinch the edges together to seal then give the whole thing a rub of oil and a good seasoning of kosher salt and freshly ground black pepper.
Grill it to your liking (about 8 minutes a side for medium) and grill the corn at the same time. Mix the corn with all the salad ingredients and pile it on top.
I love using the flatbread because its not too much bread. Sometimes a big ‘ol bun gets in the way of the good stuff inside. I can find Flatout breads at my local grocery store and I’m sure you have them in yours but if you’ve never seen them click here to find out where to buy them near you.
Every Flatout is a blank canvas; it’s a perfect partner to help people of all ages make healthier choices and super versatile too! Check out these other recipes using Flatout Flatbread:
- Honey Chipotle Grilled Chicken Pizza
- Salpicon Fattoush Salad with Chipotle Dressing
- Chocolate Dipped Churros Ice Cream Sandwiches
Feta Stuffed Burger with Grilled Mexican Street Corn Recipe
Grilled feta-stuffed hamburger topped with Esquites (Mexican-style sweet corn tossed with creamy mayo, jalapeños, lime, scallions, and cayenne). You will have more Mexican Street Corn than is going to fit on the burger but it will keep covered in the refrigerator for up to 3 days. This recipe makes enough for a single lady’s burger but you can easily increase the ingredients to feed a crowd.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Total Time: 1 hour
- Yield: 1 serving 1x
Ingredients
For the Burger:
- 6 ounces ground beef
- 2 tablespoons crumbled feta
- 1 teaspoon oil, divided
- 1 Flatout 5 Grain Flax Folded Flatbread
- 1/3 cup fresh baby arugula
For the Street Corn:
- 1 ear fresh sweet corn, shucked
- 1 scallion, chopped
- 1 jalapeno, stemmed, seeded, and chopped
- 2 tablespoon mayonnaise
- 2 tablespoons chopped cilantro
- 1 teaspoon fresh lime juice
- 1/4 teaspoon lime zest
- 1/4 teaspoon ground cayenne
Instructions
- Heat grill or grill pan to medium heat.
- Separate ground beef into one 4 ounce ball and a second smaller 2 ounce ball. Flatten the large ball into a 1/2-inch thick patty. Place feta cheese in the middle. Flatten smaller ball into a 1/4-inch thick patty and set it on top of the feta cheese. Pinch the two patties together to seal. Coat burger with 1/2 of the oil and season generously with salt and pepper.
- Use the remaining oil to coat the ear of corn and season with salt and pepper.
- Place corn and burger on the grill and cover with the vents open (if using a grill pan, don’t worry about covering it.
- Grill corn, turning frequently until lightly toasted on all sides, about 8-10 minutes, depending on the heat of your grill. Remove and set aside until cool enough to handle.
- Grill burger, undisturbed until grill marks form on one side, about 8 minutes depending on the heat of your grill. Flip and continue cooking until done to your likeness, about 8-10 more minutes for medium. Remove and cover with foil to keep warm.
- Cut kernels of corn off the cob with a sharp knife by standing the cob on one end and sliding the knife down each side. Place corn in a bowl and combine with scallion, jalapeño, mayonnaise, cilantro, lime juice, lime zest, and cayenne. Season with salt and pepper.
- Toast flatbread on the grill or in a dry cast iron skillet.
- Place burger on the flatbread, top with corn salad and arugula and dig in!
One More Thing
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I can’t believe you live in a house where cheese is mostly banned 🙁 Stay strong. This burger looks delish!
LOL Lynn! I know, a cheeseless life is rough. But I will persevere.
This features all of my favorite foods, including that Modelo in the background. I think I’ll give this recipe a try!
Yay!! If you do, let me know how you like it, ‘kay?
i would love this, kate! what a fantastic idea and execution of it!