Everyone loves a good burger - but this Mexican Burger a GREAT burger! All of your favourite Mexican flavours in a lean beef burger. It's smokey, it's spicy and it's topped with that all important guac. Don't get stuck in a burger rut - put a twist on a classic with this Mexican Burger.
These Mexican burgers are mouthwateringly good. They have everything you would expect and love from a Mexican dish, but all in the form of a burger. What's not to love about that?
Load it with your favourite Mexican toppings like guac and salsa, maybe even throw in some tortilla chips for a bit of crunch and you have a winning burger.
Why you will love it
- A great alternative on burger night
- Perfect for people that love spicy food
- Easily freezable
- Can be prepared in advance
Step by step
One: In a large bowl, combine the mince, seasoning and herbs.
Two: Form into 2 burger patties and put in the fridge for 30 minutes.
Three (a): Heat the oil in a griddle pan (or normal frying pan) over a medium heat and cook the burgers for 10 minutes, turning occasionally.
Three (b): Top the burgers with cheese and either cover with a cloche/lid or put the burgers under a grill (broiler) for 5 minutes, or until the cheese has melted. (not shown here)
Four: Cut the buns open and build the burger with lettuce, tomato, burger and cheese, guacamole and relish/sauce.
No matter how much you like a certain food, it is easy to get bored with it. But that is one of the great things about burgers (I really don't need to list all the great things, do I?!).
They are so versatile and you can make so many different types, that you should never get bored. Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for.
What goes into this burger?
Lean beef mince makes up with base of this burger and then we have used a few key Mexican herbs and spices to take a beef burger to the next level.
There is cumin, paprika, ground coriander and chilli with some onion powder and garlic, seasoned to perfection and then formed in to burger patties ready to be cooked.
What is a burger without the toppings? A Mexican burger isn't complete without a big dollop of guacamole and then we added some tomato and lettuce for freshness and then a spoonful of habanero chutney for an extra kick of spice.
But feel free to use your favourite burger sauce. As for the cheese, we used a really good cheddar, but any melty cheese will work.
If you didn't want to use beef mince and are looking for a vegetarian alternative, then I would recommend making a bean burger and adding all the same seasonings. Our Mexican Bean Burgers always go down a storm with our vegetarian friends.
How to cook
We fried these in a little oil for 4 minutes each side (or until they are cooked to your liking), but you could also cook these under the grill or put them on the BBQ. These would go down very well at a Mexican themed BBQ with a load of nachos on the side.
What to serve them with
Top it with our easy homemade Burger Sauce.
• Serve with nachos and some Mexican spiced coleslaw.
• Put the burgers in the fridge for about 30 minutes before cooking, as this will help them to stay together.
• We added a habanero chutney for the sauce, but you can use your favourite burger sauce instead.
• Make a low carb version of this by using a giant lettuce leaf instead of a bread bun.
More burger recipes
- 2 Burger buns
- 250 g (8.75 oz) Lean beef mince
- 1 teaspoon (1 teaspoon) Cumin
- 1 teaspoon Ground coriander
- 1 teaspoon (1 teaspoon) Paprika
- 1 teaspoon Onion powder
- 1 teaspoon (1 teaspoon) Garlic granules
- 1 teaspoon Chipotle flakes
- 10 g (0.66 cups) Fresh coriander (cilantro)
- 70 g (2.5 oz) Lettuce
- 1 Tomato - sliced
- 2 tablespoon Guacamole
- 20 g (0.75 oz) Mature cheddar
- 2 tablespoon Burger relish
- 0.5 tablespoon Olive oil
- In a large bowl, combine 250 g Lean beef mince, 1 teaspoon Cumin, 1 teaspoon Ground coriander, 1 teaspoon Paprika, 1 teaspoon Onion powder, 1 teaspoon Garlic granules, 1 teaspoon Chipotle flakes and 10 g Fresh coriander (cilantro).
- Form into 2 burger patties and put in the fridge for 30 minutes.
- Heat 0.5 tablespoon Olive oil in a griddle pan (or normal frying pan) over a medium heat and cook the burgers for 10 minutes, turning occasionally.
- Top the burgers with 20 g Mature cheddar and either cover with a cloche/lid or put the burgers under a grill (broiler) for 5 minutes, or until the cheese has melted.
- Cut 2 Burger buns open and build the burgers with 70 g Lettuce, 1 Tomato, burger and cheese, 2 tablespoon Guacamole and 2 tablespoon Burger relish.
- Serve with nachos and some Mexican spiced coleslaw.
- Put the burgers in the fridge for about 30 minutes before cooking, as this will help them to stay together.
- We added a habanero chutney for the sauce, but you can use your favourite burger sauce instead.
- Make a low carb version of this by using a giant lettuce leaf instead of a bread bun.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.