Huitlacoche and Poblano Burgers with Melted Oaxaca Cheese
Earthy, savory huitlacoche (corn truffle) is cooked down with roasted poblanos and mashed pinto beans, then pan-fried until crusty and topped with stretchy Oaxaca cheese. A lime-cilantro crema and avocado finish a veggie burger with deep Mexican flavor.
Steps
Before you start
- Huitlacoche is usually sold in 7-oz (200 g) cans or jars in Latin markets or online; buy canned or jarred, not fresh, for this recipe.
- Plan on about 2 hours total: 45 minutes is passive (steaming the peppers, cooling the filling, and chilling the patties). The chilling is what keeps the patties from falling apart.
- Place an oven rack about 6 inches (15 cm) below the broiler and clear the rest of the oven.
- Pat the drained beans dry with a towel; wet beans make soft patties.
Broil the poblanosOven 500°F / 260°C
- Position an oven rack 6 inches (15 cm) from the broiler and heat the broiler to high (about 500°F/260°C).
- Set the whole poblanos on a foil-lined rimmed baking sheet.
- Broil for 10 to 12 minutes, turning every 3 to 4 minutes with tongs, until the skins are blistered and blackened over about 70% of each pepper.
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Ready when: Skins are puffed, blistered, and charred in large patches and the peppers are slightly collapsed
Tip: Stay nearby; broilers vary and the skins can go from charred to burnt quickly.
Steam and peel
- Transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap.
- Let them steam for 15 minutes.
- Slip off the skins with your fingers (do not rinse, which washes away flavor), then remove the stems and seeds.
- Finely dice the flesh into ¼-inch (6 mm) pieces; you should have about ¾ cup (120 g).
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Ready when: Skins slide off easily, leaving soft green flesh
Tip: Turn the oven off or leave the broiler for later; you won't need it again.
Cook the filling
- Heat 1 tbsp (15 ml) of the oil in the 12-inch skillet over medium heat.
- Add the onion and cook, stirring, for 4 minutes until soft and translucent.
- Add the garlic and cumin and stir for 30 seconds until fragrant.
- Add the drained huitlacoche, breaking it up with a spoon, and cook for 5 to 6 minutes, stirring often, until it darkens, smells deeply earthy, and no liquid pools when you tilt the pan.
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Ready when: Mixture looks like a dark, thick, jammy paste with no visible liquid
Tip: Excess moisture is the main cause of crumbly patties, so keep cooking until the pan is dry.
Cool the filling
- Scrape the huitlacoche mixture into a large mixing bowl and spread it out.
- Let it cool for 10 minutes so it won't scramble the egg.
- Wipe out the skillet with a paper towel and set it aside for later.
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Ready when: Mixture is warm, not hot, to the touch
Mix the patty base
- Add the beans to the bowl and mash with a potato masher or fork until about half are broken down into a paste and the rest remain as chunky pieces.
- Add the diced poblano, egg, panko, and 1 tsp of the salt.
- Fold together with a spatula until evenly combined.
- The mixture should hold together when squeezed in your fist and feel tacky but not wet; if it sticks heavily to your hand, add 1 to 2 tbsp more panko.
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Ready when: Mixture holds a clump when squeezed, with visible bean chunks and flecks of green
Tip: Leave some bean chunks; a fully smooth mix makes pasty burgers.
Shape and chill
- Divide the mixture into 4 equal portions (about 6 oz/170 g each).
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing the edges firm.
- Place on a plate lined with parchment, cover, and refrigerate for 20 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: You can chill them up to 24 hours; keep covered.
Make the lime cremaOven 200°F / 95°C
- While the patties chill, stir together the crema, lime zest, 1 tbsp lime juice, cilantro, and the remaining ¼ tsp salt in a small bowl.
- Taste and add a few more drops of lime if you'd like it tangier.
- Refrigerate until serving.
- Preheat the oven to 200°F (95°C) and set a baking sheet inside for keeping the patties warm.
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Ready when: Crema is smooth, pale green-flecked, and pourable but thick
Fry the first batch
- Heat 1½ tbsp (22 ml) of the oil in the 12-inch skillet over medium heat for 2 minutes until it shimmers.
- Add 2 patties, leaving space between them.
- Cook undisturbed for 4 to 5 minutes until the underside is a deep brown crust.
- Flip carefully with a wide spatula and cook 3 minutes more.
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Ready when: Both sides are deeply browned and crisp, and the center reads 160°F (71°C) on an instant-read thermometer
Tip: Don't press down on the patties; it squeezes out moisture and can cause cracking. If they brown too fast, lower the heat slightly.
Melt the cheeseOven 200°F / 95°C
- Immediately pile one quarter of the Oaxaca cheese (about 1 oz/29 g) on each patty.
- Cover the skillet with a lid or baking sheet and cook for 1 to 2 minutes, until the cheese is fully melted and stretchy.
- Move the patties to the baking sheet in the 200°F (95°C) oven to keep warm.
- Repeat the frying and cheese step with the remaining 1½ tbsp oil, 2 patties, and cheese.
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Ready when: Cheese has slumped over the patty and no shreds remain distinct
Tip: Wipe out any burned bits from the pan between batches so the second batch doesn't taste bitter.
Toast the buns
- Wipe the skillet clean and reduce the heat to medium-low.
- Place the buns cut-side down in the dry skillet (in batches if needed) and toast for 1 to 2 minutes until golden and lightly crisp.
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Ready when: Cut sides are golden brown
Tip: Toasting keeps the buns from going soggy under the juicy filling.
Assemble and serve
- Spread 1 tbsp of the lime crema on each bun bottom.
- Add a cheese-topped patty, 3 or 4 avocado slices, and more crema on the bun top.
- Close the burgers and serve immediately, with any extra crema on the side.
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Tip: Slice the avocado at the last moment so it stays bright green.
Good to know
Tips
- Cook the huitlacoche until the pan is dry; moisture is the biggest threat to patty structure.
- Mash only half the beans so the patties have both binding and texture.
- Use medium heat, not high: the patties need time to build a crust before the centers heat through.
- For a gluten-free burger, use certified gluten-free oats or breadcrumbs and a gluten-free bun.
Make ahead
"Roast and dice the poblanos, cook the huitlacoche filling, and shape the patties up to 24 hours ahead; store covered in the fridge. The crema keeps 2 days refrigerated. Fry the patties just before serving."
Storage & reheating
"Cooked patties (without buns or toppings) keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat for 3 to 4 minutes per side, or in a 350°F (175°C) oven for 12 to 15 minutes, until hot at the center (165°F/74°C). Uncooked, shaped patties can be frozen on a parchment-lined tray, then bagged, for up to 2 months; fry from frozen over medium-low heat for 6 minutes per side, covered for the last few minutes. Don't leave cooked burgers at room temperature for more than 2 hours."
Substitutions
- Oaxaca cheese → low-moisture mozzarella or Monterey Jack. Both melt well; mozzarella is the closest in stretch, Monterey Jack is slightly sharper.
- panko breadcrumbs → fine dry breadcrumbs or quick-cooking oats. Use ¾ cup (70 g) oats or ½ cup (55 g) fine breadcrumbs, since they absorb more moisture than panko.
- canned pinto beans → black beans. Gives a darker, slightly sweeter patty; mash the same way.
- Mexican crema or sour cream → plain Greek yogurt thinned with 1 tsp water. Slightly tangier, with a similar thickness.