"These Mexican hamburgers are the best you'll ever have!" — DonnaB
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onions, minced, divided
1 1/2 cups
shredded pepperjack cheese
tomatoes, chopped and juices strained
serrano chile pepper, minced, divided
limes, juiced, divided
avocados, peeled and pitted
salt and ground black pepper to taste
iceberg lettuce, cored and shredded
This is, hands down, one of the best burgers that I have tried from this site and definitely worthy of more than 5 stars! Aside from scaling the recipe down for 2 burgers, adding some salt to the pico and a little garlic powder to the guacamole, I kept the recipe the same. Served these on toasted buns. All of the flavors blended perfectly...DELICIOUS! I will be making these often~YUM! Thanks for sharing. :)
Stuck to the recipe. The burgers went over very well with the whole family. Yummy.
good, we all liked, but no one raved...I think i might tweek the spices next time to our liking. Thanks for a good base recipe.
Loved these. Fantastic flavor, and I was doubtful initially because the recipe didn't call for any "seasonings" beyond the pico and guacamole, really. I think a lot of the great flavor was because I used bison meat (seriously, it's so much yummier than your standard ground beef and healthier too!) but it was mostly just a great recipe. And by the time I mixed in all the onions and so on into my meat, I had enough to make about twice the patties (2oz meat per patty), which was awesome - I could have two burgers for the guilt of one! :) Thank you for the recipe; these burgers were delicious!
Easily one of the best burgers I've had with slight changes. I grilled the burgers on the BBQ, added garlic salt to taste in the guacamole and used lightly toasted sandwich thins. Great recipe. Thank you DonnaB.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 419
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