Hamburguesas Mexicanas Recipe -
Hamburguesas Mexicanas Recipe

Hamburguesas Mexicanas

Recipe by  

"These Mexican hamburgers are the best you'll ever have!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    1 hr
  • COOK

    20 mins

    1 hr 20 mins


  1. Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.
  2. Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
  3. Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
  4. Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  5. Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.
Kitchen-Friendly View


  • Cook's Note:
  • The pico de gallo can be made and chilled up to one day in advance.

Reviews More Reviews

May 29, 2012

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. :)

May 25, 2012

Stuck to the recipe. The burgers went over very well with the whole family. Yummy.


10 Ratings

Jul 30, 2012

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.

Feb 27, 2013

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!

Jun 10, 2013

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.


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  • Calories
  • 746 kcal
  • 37%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 172 mg
  • 57%
  • Fat
  • 46.5 g
  • 72%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 37.7 g
  • 75%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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