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Vegan Elote Corn Fritter Burger

35 Minutes Cook
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@onegreatvegan It’s corn! 🌽 And yes this versatile vegan ingredient is what we are all absolutely obsessing over. #elote #recipe #plantbased #burger ♬ original sound – Gabrielle Reyes

It’s corn! And yes this versatile vegan ingredient is what we are all absolutely obsessing over. And since Little Northern Bakehouse has the best gluten-free burger buns, I knew that I had to create the ultimate stacked sandwich piled high with creamy Elote, marinated mushroom patties, spicy sauce, crispy fried fritters, and so much more! Also these buns are so soft and perfect that everyone in the family can enjoy beautiful bread without any of the allergies. I love to lightly toast the burger buns, add on a good helping of smashed avocado, and pack them full of delicious, colorful toppings. Hope you enjoy the Elote Burgers my loves!

COURSE: Main, Dinner, Lunch
CUISINE: Latin, Soul Food, Mexican, American
NUTRITIONAL FACTS: (Per 1 Burger)

  • Calories 531g
  • Protein 10g
  • Dietary Fiber 8g

WHY YOU WILL LOVE THIS VEGAN ELOTE CORN FRITTER BURGER:

Since Little Northern Bakehouse has the best gluten-free burger buns, I knew that I had to create the ultimate stacked sandwich piled high with creamy Elote, marinated mushroom patties, spicy sauce, crispy fried fritters, and so much more! Also these buns are so soft and perfect that everyone in the family can enjoy beautiful bread without any of the allergies. I love to lightly toast the burger buns, add on a good helping of smashed avocado, and pack them full of delicious, colorful toppings. Hope you enjoy the Elote Burgers my loves!

About the Ingredients:

These gluten-free vegan burgers are the ultimate stackable sandwich! It is piled high with creamy elote that gives that nice tangy taste. Doused with spicy cream sauce mainly composed of lime juice and different spices, these burgers are a right mix of spicy and sweet. Garnished with vegan freta cheese, smashed avocado, and fresh greens, these help further elevate the flavors packed in these buns. A hearty appetizer, flavorful enough to fill you for a whole meal, this vegan elote corn fritter will surely be a staple in your recipe book!

Avocado

Protein-packed and delicious, smashed avocadoes are a healthy way of incorporating nutrients into your recipe even if it’s just as a side dish!

A whole medium avocado contains:

  • 240 calories
  • 13 grams carbohydrate
  • 3 grams protein
  • 22 grams fat (15 grams monounsaturated, 4 grams polyunsaturated, 3 grams saturated)
  • 10 grams fiber
  • 11 milligrams sodium

Corn

Sweet, creamy, and starchy, corn is one of my favorite additions to any recipe. Corn is nutritious, being a great source of fiber, folate, thiamin, phosphorus, and Vitamin C. Make sure to add as much of it as your heart desires!

Plant-Based Egg

Plant-based egg replacements includes a whole array of options: it can be made from soy, coconut, oat, hemp, rice, quinoa, pea, almond, and other varieties of nuts and seeds. I love to use the brand Just Egg and add in a sprinkle of Indian Black Salt or Kala Namak that I use in recipes like: Vegan Chicken and Waffles and Two Ingredient Lentil Wraps

Gluten-free Buns

While you can use any gluten-free buns that you have, these ones in particular from Little Northern Bakehouse are my favorite. They are allergy-friendly and mixed with nutrient-rich millet and chia seeds!

Questions and Tips:

What equipment can I make this recipe in?

You may use a large pan for the majority of the recipe, however it would be better for you to use a deep fryer to deep fry the corn fritters. If you don’t have a deep fryer, that’s completely okay! You can just use a Dutch oven or a cast-iron pot. You may also need a toaster to toast the burger buns in.

Are the extra toppings necessary?

This recipe itself is already loaded with tons of greens and spices. However, if you wish to add more, you totally can!

What else can I serve with this Vegan Elote Corn Fritter Burger?

While this recipe is more than enough to fill your stomach with one serving, there is always room for more good food! Burgers go very well with fries. You may want to try it with my Rosemary Garlic French Fries.

How long does this recipe last?

When stored in a covered container, it can last up to 7 days in the fridge, and up to 1 month in the freezer.

Will non-vegans like this?

Absolutely! Who doesn’t like burgers? These stacked sandwich buns are filled to the brim with so many diverse and unique flavors that come together in a delectable, cohesive taste. This unforgettable recipe is perfect as your comfort food, a hearty appetizer, or even as the main star in a summer feast!

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Vegan Elote Corn Fritter Burger

Vegan Elote Corn Fritter Burger

gabriellereyes
It’s corn! And yes this versatile vegan ingredient is what we are all absolutely obsessing over. And since Little Northern Bakehouse has the best gluten-free burger buns, I knew that I had to create the ultimate stacked sandwich piled high with creamy Elote, marinated mushroom patties, spicy sauce, crispy fried fritters, and so much more! Also these buns are so soft and perfect that everyone in the family can enjoy beautiful bread without any of the allergies. I love to lightly toast the burger buns, add on a good helping of smashed avocado, and pack them full of delicious, colorful toppings. Hope you enjoy the Elote Burgers my loves!
prep time
20 Minutes
cooking time
35 Minutes
servings
6 Servings
total time
55 Minutes

Equipment

  • Pan

  • Deep fryer

  • Cast iron pan

  • Toaster

  • Knife

  • Large bowls

Ingredients

  • ELOTE CORN:

  • Vegan Butter or Oil (2 Tbs)

  • Minced Garlic (3 Tbs)

  • Corn Kernels (4 Cups)

  • Chili Powder or Tajin Seasoning (1-2 Tbs)

  • Fresh Chopped Cilantro (¼ Cup)

  • Salt and Pepper to Taste

  • FRITTER DRY MIX:

  • Gluten Free Four (1.5 Cups)

  • Baking Powder (1.5 Tsp)

  • Garlic Powder (2 Tbs)

  • Onion Powder (2 Tbs)

  • Smoked Paprika (1 Tbs)

  • Nutritional Yeast (5 Tbs)

  • Salt and Pepper to Taste

  • FRITTER WET MIX:

  • Vegan Egg (½ Cup)

  • Plant-Based Milk (⅓ Cup)

  • Indian Black Salt (1 Tsp)

  • Maple Syrup (1 Tbs)

  • Cooked Elote Corn (2-3 Cups)

  • SPICY CREAM SAUCE:

  • Soy-Free Vegan Mayonnaise (4 Tbs)

  • Cayenne Pepper (⅛-½ Tsp)

  • Chili Powder (2 Tsp)

  • Lime Juice (1.5 Tbs)

  • Plant-Based Milk (1-3 Tbs)

  • MUSHROOM BURGERS:

  • Large Portobello Mushrooms (4-6)

  • MARINADE:

  • BBQ Sauce (¼ Cup)

  • Liquid Aminos (3 Tbs)

  • Maple Syrup (2 Tbs)

  • Smoked Paprika (½ Tbs)

  • Liquid Smoke (1 Tsp)

  • Hot Water (2 Cups)

  • GARNISH:

  • @littlenorthernbakehouse Buns

  • Smashed Avocado

  • Sliced Red Onion

  • Fresh Cilantro and Green Onion

  • Vegan Feta Cheese

  • STACK THE BURGER:

  • Toasted Bun (TOP)

  • Smashed Avocado

  • Cilantro + Green Onion

  • Vegan Feta Cheese

  • Spicy Sauce + Elote Corn

  • Fried Corn Fritter

  • Spicy Sauce

  • Grilled Mushroom Burger

  • Red Onions

  • Cilantro + Green Onion

  • Spicy Sauce + Elote Corn

  • Smashed Avocado

  • Toasted Bun (BOTTOM)

Instructions

1
Pierce with a fork and marinade the portobello mushrooms in barbecue sauce, liquid aminos, maple syrup, smoked paprika, liquid smoke, and hot water. Set this aside.
2
In a large pan on medium-high heat, sauté minced garlic in oil until the garlic is slightly browned. Season with a splash of salt.
3
Add the corn kernels to the sautéed garlic and season them with chili, tajin, salt and pepper to taste. Mix and cook everything together for 5-10 minutes until the corn starts to brown and then mix in fresh chopped cilantro. Set aside the cooked corn.
4
In a large bowl make the flour batter by mixing together gluten-free flour, baking powder, garlic powder, onion powder, smoked paprika, nutritional yeast, salt and pepper. Mix together.
5
Add vegan egg, plant-based milk, Indian black salt, and maple syrup to the flour batter. Mix everything together until a thick batter forms. Add more plant based milk if needed.
6
Mix the cooked corn into the batter and combine everything together until you create a corn fritter batter. Using an ice cream scoop, portion out burger patty-sized fritters and flatten them. Place them on a covered baking sheet until ready to deep fry.
7
Heat oil in preparation to deep fry or you can airfry/bake the corn fritters as well.
8
Two fritters at a time, deep fry the corn fritters on both sides until crispy golden brown and the fritters float to the very top of the oil. They should fry up in hot oil in less than five minutes.
9
Set the fried fritters on a towel lined plate to remove any excess oil while you fry the remaining corn fritters.
10
Grill the marinated portobello mushrooms in a pan with a little bit of plant-based butter and cook them on both sides on high heat while lightly pressing them down with a spatula.
11
In a medium bowl combine the cooked corn with spicy cream sauce: mixed together plant-based mayonnaise, cayenne pepper, chili powder, lime juice, and plant-based milk. Mix this all together to create a creamy corn Elote. Set this elote aside.
12
Toast the burger buns and build the burger with the bottom toasted bun then smashed avocado, creamy elote corn, cilantro, red onion, mushroom patty, spicy cream sauce, fried corn fritter, spicy cream sauce, elote corn, vegan feta cheese, cilantro, smashed avocado and the top bun.
13
Sing your song, do your dance, speak your truth and enjoy the Elote Burgers!
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