Knock Your Boots Off Tex-Mex Burgers

ByDonna Elick Published Updated
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Knock Your Boots Off Tex-Mex Burgers

Welcome to TSRI’s Summer Grilling Celebration!  We are enjoying a whole month of grilling and summer dishes.  Today, we are talking serious burgers, seriously!  This burger is a FIESTA of southwestern flavors, some of my favorites wrapped up into one amazing burger.  Believe me when I say, I ate the whole thing!!  I could not stop myself it is so good.

This burger is incredibly moist with a nice little kick. Served with Grilled Sweet Potato Fries, this burger is a member of the clean plate club.  I tell you there was not even a crumb remaining on my plate!

closeup of a guacamole burger

Tex Mex Guacamole Burger

Author: Donna Elick
Make this Guacamole Burger packed full of Tex Mex seasoning. With cheese and salsa in the mix, it's an incredibly moist and flavorful bite!
5 stars from 1 review
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine Tex Mex
Method Grill
Servings 4

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 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 ½ 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 ¼ cup shredded cheddar cheese over each burger and close the grill lid until the cheese melts.
  • TOAST BUNS: Spread the cut sides of the 4 hamburger buns with the softened butter. Place the buns butter-side down on the grill and toast for about 1 minute until golden brown.
  • ASSEMBLE BURGERS: Spread about ¼ cup guacamole on the bottom half of each bun. Place the cheeseburger on top, then spoon about ¼ cup pico de gallo over the burger.
  • SERVE: Place the top buns on the burgers and serve immediately while warm.

Donna’s Notes

Make-Ahead: The burger patties can be formed up to 1 day ahead and stored covered in the refrigerator until ready to grill.
Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat burgers in a skillet over medium-low heat or in a 325°F oven for about 10 minutes until warmed through.
Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment paper between patties and store in a freezer-safe bag.
Stovetop Method: If you don’t have a grill, cook the burgers in a large skillet or cast iron pan. Heat the skillet over medium-high heat and add the patties. Cook for about 4 to 5 minutes until a browned crust forms. Flip and cook another 4 minutes until the internal temperature reaches about 160°F. Sprinkle the cheddar cheese on top during the last minute of cooking and cover the pan briefly to melt the cheese. Toast the buttered buns in the same skillet for about 30 to 60 seconds until golden.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 36g | Protein: 57g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 176mg | Sodium: 954mg | Sugar: 9g | Fiber: 5g | Calcium: 296mg | Iron: 7mg

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.

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18 Comments

    1. Seriously loaded and unbelievably delicious. Chad even enjoyed this one, minus the guac of course.

      Reply

  3. I'm not usually a big burger fan but this does sound terrific. Your post is so well written, very cute!

    Reply

    1. 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.

      Reply

  4. 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.

    Reply

    1. 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.

      Reply

  5. I always go by the old adage 'never eat anything bigger than your head', but for this burger I'll make an exception!

    Reply

    1. No kidding, I was able to get it in my mouth after some jaw exercises and some maneuvering. ha ha

      Reply

    1. 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!!!

      Reply