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This is the start of many delicious football-ish/game day foods.

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

It’s August twenty-seventh, which means we have only about two weeks left till the start of football. I know that some people get excited for the start of football season for, well – the football. For me, football season symbolizes cozy fall nights by the fire and some really good food. Therefore, I figured that it was probably time to slowly start dishing out the football inspired foods. Plus, how perfect would these burgers also be for the long Labor Day weekend coming up???

Which by the way, I cannot believe it is already Labor day weekend. How does this sneak up on me every year?? Do you guys have any fun plans?

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

Since I really have nothing too exciting to share, let’s just get right to these Chipotle Cheddar Burgers with Corn Fritters today.

The truth is these burgers are all the excitement this post needs. I mean, did you read the street corn fritter part??

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

I am going through a corn frenzy at the moment…err, corn and tomato frenzy. Can you blame me though? It’s the height of the season and I cannot get enough. Basically what I am trying to say is, I would expect a lot of corn from now through September. It’s gonna be gettin good.

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

The base of these burgers start out with a super flavorful and moist ground chicken. Well, I used chicken, but you could use turkey too. I seasoned the meat with some spices and chipotle chile peppers. I know that chicken and turkey burgers can tend to be a little dry, but not these. All you taste is deliciousness and a whole lot of cheddar cheese.

FYI, the combo of chipotle and cheddar will always be a favorite of mine. The seasoning I used for these burgers is a combo I have been using since way before the blog. I first started using it when I began making my brother steak burritos after snowboarding. I just experimented a little and found that this combo worked pretty awesomely. It’s one of my favorite seasonings. A little spicy and just a teensy bit sweet. Perfection.

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

Ok, so I love the burgers, but to be honest they are just a vessel to hold the street corn fritters. Oh my gosh, these fritters.

Best. Fritters. Ever.

It’s no secret that I love corn fritters. I mean, I have made kind a few over a short period of time. These sweet ones paired with summer fruit, these savory BLT fritters and these delicious fritters that I need to make again, stuffed with spinach, artichokes and BRIE! These street corn fritters though?? Well they may be my new favorite out of them all. Do you guys remember this Mexican street corn quinoa salad? Well, I took those flavors, took away the quinoa, added lots of cotija cheese and fried them into the cutest little fritters to place on top of your burgers. They’re the best thing ever.

I love fries on my burgers, but fritters may just be better. They are crunchy on the outside, soft in the middle, sweet from the corn and umm, the cotija cheese – yeah, that should pretty much have you sold.

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

Really, I do not think I could think of a better game day burger if I tried. Your tailgating party needs these, your Labor Day needs these, your Sunday night, Monday night and jeez, even your Thursday night needs these. Heck, even tonight you needs these. It’s mid week so make something fun. Something down right delicious is always needed, it’ll help get you through till Friday!

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Burgers
Calories Per Serving: 1028 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1 pound ground turkey or ground chicken
  • 3/4 whole panko bread crumbs
  • 1 tablespoon lime juice
  • 2 cloves garlic minced or grated
  • 2 in chipotle chiles adobo from a can minced
  • 1 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • pinch of salt and pepper
  • 4 slices thick sharp cheddar cheese
  • 4 brioche burger buns toasted
  • 1-2 avocados mashed lightly with lime juice 2T cilantro, pinch of salt + pepper
  • [chipotle mayo |] for serving (optional)

Mexican Street Corn Frittes


  • To prepare the burgers add the ground turkey or chicken to a medium bowl. Add 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 to 300 degrees F. Preheat your grill to medium high heat.
  • 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. Keep the fritters warm in the oven until the burgers are ready.
  • Meanwhile turn up your grill or a grill pan to high heat. Grill the burgers for 4 to 5 minutes per side for medium rare or longer for your desired doneness. Add the cheddar cheese during the last minute of cooking.
  • Spread a little mayo over the bottom of the toasted buns. Divide the burgers among the buns. Spread the mashed avocados over the burgers and top with street corn fritters. Add the top bun. DEVOUR.
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Smoky Chipotle Cheddar Burgers with Mexican Street Corn Fritters | @hbharvest

This shot above – it’s just for show, trust me, these corn fritters were all eaten. So don’t leave any behind, they’re just too crazy good to waste!.

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  1. 5 stars
    Amazing!! It can be hard to find a good turkey/chicken recipe that isn’t dry and these were perfect! My family loved these. I didn’t make the corn fritters, but followed recipe and especially loved the avocado mash that goes with them.

    1. Hi Suzanne,
      Love to hear this! Thanks a lot for making this recipe and your comment! Have a great day:)

  2. 1 star
    Almost all Tieghan’s recipes are excellent. This one is not. Her recipe for Chipotle Cheddar Chicken burgers is perfect. The recipe calls for 1/2 cup Panko crumbs to 1 lb. ground chicken. The burgers are delicate to handle and I have to flip them with two spatulas, but that is why they are delicious. This recipe calls for 3/4 cup Panko crumbs to 1 lb. ground chicken. The burgers mix up stiff and hold together well, but come out hard when you cook them and are not correct.

  3. 5 stars
    These were so so so yummy. I didn’t have the ingredients for the corn fritters but the burgers were so delicious even without them. Always love your recipes!!!!

  4. 4 stars
    I decided to make these very last minute but didn’t have all the ingredients, so I improvised a bit. Without the buns on hand, I made a ‘smash stack’ instead. Tossed baby greens with olive oil, lime juice and cilantro formed the base. For the next layer, I added an egg to the fritter batter, so they were a little more corn cake-like and shaped, and I used them as the next layer (on top of the greens and the base for the burger). For the burger, I subbed out the panko for… crushed cheddar sun chips! This added great texture and flavor. Topped it all with melty cheddar and guacamole~ yowzah! I wish I took a picture but we ate them too fast 🙂 Happy New Year Everyone!

    1. Hey Victoria,
      Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx

  5. I’ve made these burgers and fritters a couple times now, and they’re a great meal. Super fun to serve. The recipe instructions, by the way, make no mention of the jalapeños and green onions going into the fritters. Probably not a big deal, but figured I’d mention it.

    Thanks for all you do to make my kitchen more delicious!

    1. Hey John,
      I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Thanks for letting me know! Merry Christmas! 🎁🎄

  6. 5 stars
    I am doing this for a big quantity. Could i do corn fritters cook completely, then freeze for 2 days. Then thaw on day and reheat in oven.
    How do i do this a few days ahead but still make it taste super nice at the time ?
    Lara Q

    1. Hi Lara,
      I really am not sure this would be your best option to make in a large quantity in advance. I worry that the corn fritters would dry out. You could certainly make the burger in advance, keep them in the fridge, and then finish the recipe the day of. I think that would work best for you! xx

  7. 5 stars
    My family and I love these burgers! I was just curious, if I turn these into meatballs, what sauce do you think would go well with these? The flavors of this recipe are so good and I think turning them into meatballs would be awesome! Thank you in advance!

    1. Hi Jo,
      Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! I would do a bbq sauce with the meatballs. xxT

    2. Hi! I notice you don’t mention the green onions or jalapeño in the instructions.

      I’m sure they get added to the corn. Just wanted to make sure I wasn’t missing something.

      Love everything I’ve made so far and I love your 2 cookbooks!


      1. Hi Gina,
        So sorry about that! You are going to add the green onions and jalapeños in step 2:) Please let me know if you have any other questions! xx

  8. 5 stars
    Best fritters ever is right! The whole burger was next level. But I will be making these fritters again as a side, appetizer or toss onto a salad to take it over the top. Thank you!

    1. Hey there,
      Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan

  9. Did you really mean “medium rare”
    For turkey or chicken burgers? I’m thinking that was a mistake. Just letting you know that you should probably change that!

  10. Just thought you should know that your recipe notes cooking the chicken burgers to medium rare in one of the last lines… eek! Making now and caught that.

    1. Thanks also says “or to your desired doneness”:) So if you prefer to cook them longer you should do that. I hope you love the recipe, please let me know how they turn out!!

      1. These look delicious! If I were to use chipolte chili powder in place of the actual chilies, how much powder would you suggest? Thanks!

        1. Hi Dani,
          I would use 1 teaspoon. Please let me know if you give the recipe a try, I hope you love it!! xx

  11. Hello! I have made this recipe before with ground chicken and it was so good! The fritters were amazing as well! How do you think this would taste with ground beef instead of ground chicken or turkey? Thank you in advance!

    1. Hey Jo,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! I think ground beef would be great! xTieghan

  12. Hello! Looking at making theses burgers this weekend. Quick question- I’m having trouble finding the cotija cheese for the corn fritters. Is there another cheese I could use or that you would recommend? Thank you in advance!