This burger uses a ground pork patty built with masa harina — the same corn flour used in tamales — so you get a patty with real corn flavor and a crust that holds together better than plain ground pork alone. It’s topped with avocado, pickled jalapeños, cotija cheese, and cilantro on a brioche bun. The whole build takes about 70 minutes and makes four solid burgers that reheat well through the week.
The short version of why this works
Two things make this recipe tick. First, the masa harina isn’t just filler — it absorbs moisture from the pork as the patties rest, which means the mix firms up and holds its shape in the pan without needing a binder. Give the shaped patties 10 minutes on the counter before they hit the skillet and you’ll get a much cleaner sear. Second, pan-searing in a hot skillet (not a grill) is the right call here because masa harina can scorch fast over open flame. Medium heat with a tablespoon of oil gives you a golden crust without burning the corn flour on the outside before the pork cooks through to the required 160°F (71°C) internal temperature.
Common problems and fixes
- Patties fall apart in the pan: The masa-to-pork ratio is already calibrated, so the usual culprit is pork that’s too lean. Use ground pork with at least 20% fat. Extra-lean pork doesn’t give the masa enough moisture to bind properly.
- Crust burns before the center is cooked: Your pan is too hot. Medium heat means the oil should shimmer, not smoke. If the crust is darkening in under 3 minutes, pull the pan off the heat for 30 seconds and turn it down.
- Patties puff up and cook unevenly: Press a shallow dimple into the center of each raw patty with your thumb before cooking. This keeps them flat and ensures even contact with the pan.
- Cotija won’t crumble evenly: If your cotija is very dry and crumbly straight from the fridge, let it sit at room temperature for 10 minutes. It distributes more evenly when it’s not ice-cold.
- Avocado turns brown before you serve: Slice it right before assembly, not during patty cooking. If you’re building multiple burgers in stages, a squeeze of lime juice on the slices buys you a few extra minutes.
Ingredient notes
- Masa harina: Look for it in the international or Latin foods aisle — Maseca is the most widely available brand. Don’t substitute cornmeal or corn flour; the texture and flavor are different and the patty won’t bind the same way.
- Cotija cheese: A firm, salty Mexican cheese. If you can’t find it, queso fresco works as a swap — it’s softer and milder but crumbles similarly. Skip the egg in the mix — it makes the patty mushy and you don’t need it when masa harina is doing the binding work.
- Pickled jalapeños: Jarred slices are fine. Drain them well before topping so the bun doesn’t get soggy, especially if you’re packing these for later.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days. Store toppings separately — avocado especially should be kept whole or sliced fresh each day. To reheat, put the patties in a dry skillet over medium-low heat for 3 to 4 minutes per side; this brings back the crust without drying the pork out. Microwaving works in a pinch but softens the exterior. For longer storage, freeze cooked patties in a single layer on a baking sheet, then transfer to a zip bag once solid — they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating. Raw shaped patties can also be frozen the same way and cooked straight from thawed; just confirm they reach 160°F (71°C) before serving.
Colombian Tamal Burger
Ingredients
Burger Patties
- 500 g ground pork preferably organic
- 1 cup masa harina finely ground
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 0.5 tsp salt to taste
- 1 tbsp olive oil
Burger Assembly
- 4 medium brioche buns lightly toasted
- 1 cup avocado slices ripe and thinly sliced
- 1 cup pickled jalapeños drained
- 1 cup cotija cheese crumbled
- 0.25 cup fresh cilantro roughly chopped
Instructions
- Prepare the Patties: In a large bowl, combine 500g ground pork with 1 cup of masa harina, 1 tsp ground cumin, 1 tsp sweet paprika, and 0.5 tsp salt. Mix thoroughly until the ingredients are evenly incorporated. Shape the mixture into 4 equal-sized patties.
- Cook the Patties: Heat 1 tbsp of olive oil in a skillet over medium heat (180°C/356°F). Add the patties to the skillet, cooking them for about 6-8 minutes on each side or until a golden-brown crust forms and they're cooked through with an internal temperature of 70°C/158°F.
- Assemble the Burgers: Lightly toast 4 brioche buns. Layer each bottom bun with ripe avocado slices, followed by a cooked tamal patty, pickled jalapeños, crumbled cotija cheese, and fresh cilantro. Cap with the top bun.
Notes
Nutrition
Your questions, answered
Can I use ground chicken or turkey instead of pork?
Yes, but cook those patties to 165°F (74°C) internal — not 160°F. Ground poultry also has less fat than pork, so the patties will be slightly drier; adding a teaspoon of olive oil directly into the mix helps.
Can I make the patties ahead of time and cook them later?
Yes — shaped raw patties can be refrigerated for up to 24 hours before cooking. Stack them with a piece of parchment between each one so they don’t stick together.
My grocery store doesn’t carry cotija. What actually works as a substitute?
Queso fresco is the closest swap — same crumbly texture, just a bit milder and less salty. Feta also works in a pinch, though it’s tangier; use a little less than the recipe calls for.
Can I cook these on an outdoor grill instead of a skillet?
It’s possible but trickier — masa harina makes the patties more fragile than a standard beef patty, and grill grates increase the chance of them breaking apart. If you go that route, use a well-oiled cast iron skillet or griddle plate set directly on the grill rather than cooking over open grates.
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