Southwest Beef Smash Burger Bowls

Steps

1. Prepare first: thaw the frozen corn kernels and pat them dry, dice the tomato and red onion, mince the jalapeño, chop the cilantro, slice the avocado, shred the cheddar and portion the ground beef into 8 loose balls.
2. Make the salsa: toss the tomato, red onion, jalapeño, cilantro and half the lime juice in a bowl.
3. Mix the cumin, chili powder, salt and black pepper in a small dish to make the spice mix.
4. Heat half the canola oil in a large cast-iron skillet over medium-high heat. Add the thawed frozen corn kernels and cook without stirring for 3 minutes until charred, then stir in the black beans and warm 2 minutes. Spoon the corn and beans into 4 bowls.
5. Wipe the skillet, add the remaining half of the canola oil and heat over high until shimmering.
6. Working in batches, set the beef balls in the skillet, smash each flat with a sturdy spatula and sprinkle with the spice mix, using it all across the 8 patties.
7. Cook 2 minutes until deeply browned and crisp at the edges, flip, top each patty with cheddar and cook 1 minute more, until the beef reaches 160°F (71°C).
8. Set 2 patties on each bowl of corn and beans, top with the salsa and avocado, and drizzle the avocado with the remaining half of the lime juice.