Tex Mex Guacamole Burger Recipe
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This Guacamole Burger is a fiesta of Southwestern flavors, including all my favorite dips and toppings piled onto a toasted sesame seed bun. Dinner goes from prep to table in 15 minutes or less, and this recipe is just as fabulous at cookouts too!
Table of Contents
Guacamole Burger
You know I’m all about Mexican flavors when I’m not busy whipping up Italian favorites… and I love plenty of heat either way…!
So I figured, why not make a burger with Tex Mex flavor and top it with some tasty dips? And boy, did that idea pay off in spades!!
The salsa is fresh and tangy, the guacamole is savory and creamy, and the seasoned burger patty makes your taste buds tingle. I’m telling you, there wasn’t a crumb left on my plate!
I’ve also got a turkey burger version that’s a bit leaner and not quite as heavy. And if you aren’t a fan of avocados, you’ll love this cheese-stuffed burger that’s also topped with salsa.
Ingredient Notes and Substitutions
- Lean Ground Beef – Because of all the moist toppings, we’re going extra lean for the patties — 93% blend, in fact!
- Tex Mex Seasoning – Make your own or grab a bottle of Mrs Dash SW Chipotle seasoning and add a little salt.
- Cheddar Cheese – Instead of adding slices to your patties, top them with shredded cheddar for a better melt.
Monterey Jack or Colby are great swaps, or try Pepper Jack for more kick. - Guacamole – Double down on salsa flavor and make your Tex Mex burger with Wholly Guacamole’s Pico de Gallo guac.
Prefer to make it from scratch? I’ve got a chunky guacamole recipe that will do the trick, plus a lighter option without any sour cream or yogurt. - Salsa – I’m a big fan of pico de gallo on burgers myself, but any kind of salsa will work! Grab a jar from the store or make it from scratch.
I’ve got recipes for restaurant-style, roasted tomato, or a boozy Bloody Mary version that’s full of heat! - Hamburger Buns – Use your favorite, whether it’s classic sesame seed or buttery brioche. Don’t forget to toast them on the grill before assembling your guacamole burger!
Tips and Tricks to Make the Perfect Tex Mex Burger
- Rub the seasonings on the patties instead of mixing them in.
The flavor of your chipotle burger will be much bolder this way, and having the seasonings on the surface helps with the sear.
Shape the patties first, making them a little wider than your buns. Add a small indent in the center (this prevents it from doming up when cooked), then sprinkle the seasoning mix on top.
Use your fingers to gently press the spices into the meat to help them stick!
- Keep beef patties cold until you’re ready to grill.
Unlike other cuts, ground meat holds its shape better when it’s chilled compared to room temperature.
This means you can shape and season your burger patties ahead of time, then carry them right out to the grill when you’re ready.
- Use a thicker salsa for the best eating experience.
If it’s overly watery, your guacamole burger will be hard to eat — and extra messy! You may need to strain off the extra liquid or spoon it carefully from the bowl.
Make sure to toast those buns on the grill as well. The crunchier texture will prevent the buns from becoming soggy.
Prep Ahead
- Mix Tex Mex seasoning
- Shred cheese
- Make salsa and guacamole (if needed)
What You’ll Need for This Recipe
- Outdoor or Countertop Grill
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Heat-Safe Spatula and BBQ Tray for transferring the beef patties on and off the grill.
Serving Suggestions
Once your burgers are off the grill, let them rest for a few minutes to stay juicy. You can use this time to toast the buns with a little butter — just for a minute or they’ll burn.
Add guacamole to the bottom bun, then top with a cheese-covered patty. Spoon salsa on top and finish with the other bun.
Serve your burger Tex Mex style with a side of street corn salad and grilled sweet potato fries. And if you’re dining on the patio, add a frosty margarita while you’re at it!
Storing and Reheating Leftovers
Keep grilled beef patties in an airtight container in the refrigerator for 3-4 days. Or, freeze them for 2-3 months.
Any leftover salsa can also be kept in the fridge for a few days, but the guacamole is best made fresh. The longer it sits, the more it’ll brown.
Reheat chipotle burger patties in the oven at 350°F for about 10 minutes, or in the air fryer for 5-6 minutes.
You can place one in a skillet with a splash of water and cover it with a lid. Heat over medium-low until warmed through, then assemble your Tex Mex burger like new!
Chipotle Burger FAQ
First, avoid overworking the ground beef when making the patties or your burger will come out tough and dry.
Use a blend with some fat, and leave the burgers alone while they cook. Pressing down with a spatula won’t make them cook any faster, but it will squeeze out all the juices!
Finally, allow burgers to rest for a few minutes before serving.
Add a little acid, like lemon or lime juice, to freshly made guacamole to slow the browning process.
If you’ll be storing it for later, nestle an avocado pit into the center of the dip and cover it tightly with plastic wrap. Press the wrap onto the surface of the guac to prevent any air from getting in.
Everything tastes better with bacon, I say! Add it before the salsa, or lay cooked strips over the patties before topping with cheese — it’ll hold it in place as it melts.
If you’d prefer a more classic burger, swap the salsa with fresh tomato and onion slices along with crisp lettuce. You’ll still get Tex Mex flavor from the spices and guac!
DONNA’S PRO TIPS
- Form patties slightly larger than the buns — they shrink on the grill
- Press a shallow indentation in the center so the burger cooks evenly
- Grill over high heat for a good crust
- Melt the cheese with the grill lid closed
- Toast buns lightly before assembling
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Tex-Mex inspired gourmet burger
- Smoky seasoned beef with cheddar
- Creamy guacamole and fresh pico topping
- Perfect for summer grilling
- Ready in 25 minutes
- Big bold flavor combination
- A standout in any burger lineup
Tex Mex Guacamole Burger
Ingredients
- 2 pounds 80-85 percent lean ground beef
- 2 teaspoons Tex-Mex seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 4 ounces cheddar cheese, shredded, (about 1 cup)
- 1 cup guacamole
- 1 cup pico de gallo
- 4 large hamburger buns
- 2 tablespoons unsalted butter, softened
Instructions
- PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
- FORM PATTIES: Divide 2 pounds 80-85 percent lean ground beef into 4 equal portions and shape into patties about ½ inch thick. Form each patty slightly larger than the hamburger buns and press a shallow indentation in the center so the burgers cook evenly.
- SEASON BURGERS: Sprinkle 2 teaspoons Tex-Mex seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper evenly over both sides of the patties. Gently press the seasoning into the meat.
- GRILL BURGERS: Place the patties on the grill and cook for about 4 to 5 minutes until a browned crust forms. Flip the burgers and cook another 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
- ADD CHEESE: During the last minute of cooking, sprinkle about 4 ounces cheddar cheese, shredded over each burger and close the grill lid until the cheese melts.
- TOAST BUNS: Spread the cut sides of the 4 large hamburger buns with 2 tablespoons unsalted butter, softened. Place the buns butter-side down on the grill and toast for about 1 minute until golden brown.
- ASSEMBLE BURGERS: Spread about ¼ cup of the 1 cup guacamole on the bottom half of each bun. Place the cheeseburger on top, then spoon about ¼ cup of the 1 cup pico de gallo over the burger.
- SERVE: Place the top buns on the burgers and serve immediately while warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2012, updated and republished April 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Super scrumptious burger!
Mary x
Unbelievably flavorful and so good you will wish you had a second stomach.
That is one seriously loaded burger! No pun intended.
Seriously loaded and unbelievably delicious. Chad even enjoyed this one, minus the guac of course.
I'm not usually a big burger fan but this does sound terrific. Your post is so well written, very cute!
Thank you Tricia. So, you are not a 'big burger' fan or a big fan of burgers? I love burgers at home. I can't get enough some times I appreciate the compliment.
Holy cow, that burger is gorgeous!!! Wish I could take a huge bite out of it right now. Andddd sweet potato fries? You're killin' me.
One bite is a bit of an issue, thank goodness we are out of the ingredients now this burger is soooo good it is hard to put down. Maybe I will make a slider version next time.
I always go by the old adage 'never eat anything bigger than your head', but for this burger I'll make an exception!
No kidding, I was able to get it in my mouth after some jaw exercises and some maneuvering. ha ha
93/7 ground beef? Won't a higher fat content make a juicier burger?
DB, I completely agree. I would recommend 80% for the best burger. I am trying to cut back a little and made these last time with the 93%, but both are absolutely amazing!!!
Now that is one really nice looking burger!
Dang, now that is a burger!! Looks incredible!
That is a great looking burger! Awesome flavors – yum!!
I'm so glad I found this recipe before I put my grill up for the winter. These sound delish!
These will be on the grill tonight!
These burgers are restaurant quality!!