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Tex-Mex Burgers

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Who is ready to take their taste buds south of the border with these flavorful Tex-Mex Burgers? The tomatoes in the salsa add moisture, the jalapeno and cumin add the quintessential Tex-Mex flavors that we all know and love, and cheese…well the cheese ties all the flavors together and creates an amazing burger that the whole family will love…..

Take your taste buds south of the border with these flavorful Tex-Mex Burgers | cookingwithcurls.com

I started with Homemade Hamburger Buns, but bakery buns work great as well. I used my super easy Restaurant-Style Blender Salsa, but Pico de Gallo or store bought salsa will work too. I will keep explaining as we go. 🙂

How to make Tex-Mex Burgers

In a large mixing bowl, combine the ground beef, salsa, and cumin together…..

Tex-Mex Burgers mix cookingwithcurls.com

Divide into equal four portions, and form into patties.

Cook burgers over medium-high heat for 4 minutes, flip and continue to cook until barely any pink remains…..

Tex-Mex Burgers cook cookingwithcurls.com

Top each burger patty with cheese, cover with a lid and cook until the cheese has melted…..

Tex-Mex Burgers cheese cookingwithcurls.com

Mash the avocados with lime juice, salt and pepper. Set aside. {or use Guacamole}

Serve the Tex-Mex Burgers on toasted buns with lettuce and topped with the mashed avocado and additional salsa…..

Tex-Mex Burgers | cookingwithcurls.com

Oh my goodness these Tex-Mex Burgers are delicious!!

Notes:

  • To make your burgers spicier: Use Pepper Jack Cheese. Use spicy salsa. Add cayenne powder with the cumin.
  • The salsa will add moisture to your finished burgers, so make sure your salsa is on the “dry” side. I scooped it out with a fork and let it drip for a bit to get as little liquid as possible.
  • I used grated Monterrey Jack cheese because that was what I had on hand. Grated or sliced both work great.
  • Do not forget the napkins!

Some other delicious burgers for your consideration include…..

Grab some napkins and bite into these flavorful Mexican Burgers with Queso Blanco | cookingwithcurls.com

Mexican Burgers with chorizo and Queso Blanco

Santa Fe Burgers | cookingwithcurls.com

Santa Fe Burgers 

These grilled Cowboy Burgers are basted with tangy barbecue sauce, and topped with crispy onions rings and a toasted bun for the perfect summer burger! cookingwithcurls.com

Grilled Cowboy Burgers if you are looking for barbecue sauce and onion rings instead of avocado and salsa. 😉

And now I am craving burgers again, LOL

Enjoy!!

Take your taste buds south of the border with these flavorful Tex-Mex Burgers | cookingwithcurls.com

Tex-Mex Burgers

Take your taste buds south of the border with these flavorful Tex-Mex Burgers, and you get to make them as spicy as you like!
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Course: Main Course
Cuisine: American
Keyword: burgers with Mexican flavors
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 695kcal
Author: Lisa Johnson

Ingredients

  • 1 pound ground beef
  • 1 cup salsa (plus extra for serving)
  • 1 teaspoon cumin
  • 4 slices Monterrey Jack or Pepper Jack cheese
  • 4 hamburger buns
  • 2 ripe avocado
  • 2 Tablespoons fresh lime juice
  • lettuce leaves

Instructions

  • In a large mixing bowl, combine the ground beef, salsa, and cumin together.
  • Divide into equal four portions, and form into patties.
  • Cook burgers over medium-high heat for 4 minutes, flip and continue to cook until barely any pink remains.
  • Top each burger patty with cheese, cover with a lid and cook until the cheese has melted.
  • Mash the avocados with lime juice, salt and pepper. Set aside. (or substitute guacamole)
  • Serve the Tex-Mex Burgers on toasted buns with lettuce and topped with the mashed avocado and additional salsa.

Notes

  • To make your burgers spicier: Use Pepper Jack Cheese. Use spicy salsa. Add cayenne powder with the cumin.
  • The salsa will add moisture to your finished burgers, so make sure your salsa is on the "dry" side. I scooped it out with a fork and let it drip for a bit to get as little liquid as possible.
  • I used grated Monterrey Jack cheese because that was what I had on hand. Grated or sliced both work great.
  • Do not forget the napkins!

Nutrition

Calories: 695kcal | Carbohydrates: 36g | Protein: 34g | Fat: 48g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 907mg | Potassium: 1065mg | Fiber: 9g | Sugar: 6g | Vitamin A: 674IU | Vitamin C: 14mg | Calcium: 340mg | Iron: 5mg

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