We make homemade burgers about once a week this time of year, and lately we’ve tried a few new variations that turned out fantastic. Today’s version is called “Mexican Burgers” — the patties are seasoned with taco spices and topped with cheddar, fresh pico de gallo, and creamy guacamole. We toasted the buns and the result was juicy, layered, and full of flavor.
I should mention I absolutely love avocados, and they’ve been on sale recently, which made this burger even more tempting. You won’t need mayonnaise — the guacamole provides all the creamy richness you want. The pico de gallo adds a crisp, zesty contrast that brightens each bite.
If you’re looking for a new burger to try this summer, this one is simple and satisfying. With straightforward ingredients and easy technique, you can get big flavor with minimal fuss. Fire up the grill and enjoy this delicious twist on a classic burger.
Mexican Burgers
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Ingredients
Burger Patties:
- 1 lb ground beef, (80/20)
- ¾ tsp minced garlic
- ½ tsp salt
- ⅛ tsp ground black pepper
- ½ taco seasoning packet
Guacamole:
- 2 medium avocados
- 1 Tbsp lime juice
- salt and pepper, to taste
Pico De Gallo:
- 4 large tomatoes, seeded and diced
- ½ large red onion, diced
- ½ bunch cilantro, chopped
- 1 Tbsp lime juice
- salt and pepper, to taste
Extras:
- medium cheddar cheese slices
- whole wheat buns, toasted
Instructions
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In a bowl, use your hands to combine the ground beef with minced garlic, salt, pepper, and the taco seasoning. Shape into four equal patties and press the centers slightly thinner than the edges so they cook evenly.
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Make the guacamole by halving the avocados, removing the pits, and scooping the flesh into a bowl. Mash with a fork, stir in the lime juice, and season with salt and pepper to taste. Set aside.
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Prepare the pico de gallo by combining the diced tomatoes, red onion, chopped cilantro, and lime juice in a bowl. Season with salt and pepper to taste and set aside.
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Preheat your grill. Cook the burgers about 3 to 4 minutes per side, depending on thickness and desired doneness. Add a slice of cheddar during the last minute of cooking so it melts over the patty.
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Toast the whole wheat buns — we like to butter them and toast in a skillet like a grilled cheese. Assemble by placing the burger on the bottom bun, spooning pico de gallo over the burger, spreading guacamole on the top bun, and closing the sandwich. Serve immediately and enjoy.
Notes
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