A Tex-Mex burger is not just any burger. This well-seasoned patty includes the warmth of Mexican spices like earthy cumin, robust chili powder, and spicy cayenne pepper. Add thinly sliced red onions and juicy ripe tomatoes, and you have a burger that has flair!
I almost forgot to mention the bun! A brioche bun with its subtle sweetness and tender crumb holds everything together like a big hug!
And now my burger is complete; oh wait, I forgot a generous spoonful of homemade guacamole (that can be made with one avocado, by the way).
And now, finally, it's time to dig in!
P.S. The seasoning in this recipe is my taco seasoning blend, which is versatile and can be used in many Tex-Mex-style recipes.
P.P.S. If you're a burger fan, you'll love these cute turkey burger sliders too.
Jump to:
Gather your Ingredients
Here's what you'll need:
Cooks Notes
- When available, I prefer grass-fed beef. I know it's more expensive, but I think the flavor is better than the more widely available grocery store beef. I think it's worth the splurge- give it a try!
- Brioche-style buns are my favorite. They have a sweetness that pairs well with the savory Tex-Mex flavors.
Find the detailed recipe below.
Substitutions & Variations
- You can substitute the beef with ground turkey or chicken. Keep an eye on the cooking times and cook until you reach an internal temperature of 165 degrees Fahrenheit (5 degrees higher than beef).
- Instead of guacamole or, in addition, pico de gallo or salsa fresca would be delicious, or just regular jarred salsa.
- Substitute Monterey Jack with old/strong cheddar cheese.
- Other burger toppings that I wouldn't hesitate adorning my burger with are sour cream, jalapeños or pickled jalapeños.
- If you like a saucy burger, I have a classic burger sauce I think you'd enjoy.
How to Make a Great Tex-Mex Burger
Step-by-Step Instructions
These bold-flavored Tex-Mex burgers are ready in under 30 minutes when you need your burger fix.
Season beef:
In a medium bowl, add the beef and the seasonings and combine.
Form meat into patties:
Divide the meat into 4 equal portions, and shape into 4-inch wide patties. Using your thumb, press a divot into the center of each patty (this helps keep the burger from puffing up too much when cooking, laying better between the bun).
Cook burgers:
Heat a 10-inch non-stick skillet over medium heat for 2 minutes. Add olive oil, place patties in the skillet, and cook for 3–4 minutes until lightly charred. Flip and cook another 3 minutes or until the internal temperature reaches 160°F. *See the recipe card for outdoor grilling instructions.
Toast buns:
Meanwhile, toast the buns in the toaster until golden brown.
Serve:
Assemble the burgers, dividing the toppings equally among them. Complete your meal with spinach arugula salad and enjoy.
Helpful Hints
- Pressing a divot into the center of each burger is a useful way to prevent the meat from puffing up too much when cooking.
- As the burger cooks, the collagen in the meat shrinks, contracting the sides and bottom of the patty and forcing the center to bulge.
Make Ahead
- The meat can be formed into burgers and kept in the refrigerator for up to 24 hours. Or freeze the meat patties for up to 4 months, tightly wrapping with plastic wrap and foil or in a freezer safe bag.
Storage
- Refrigerate the cooked burgers in an airtight container for 3-4 days.
Reheating
- The best way to reheat the burgers is in the microwave. Add the burger to a shallow bowl with a teaspoon or so of water and heat the burger at a moderate heat, making sure the internal temperature reaches 160 degrees Fahrenheit.
Recipe FAQs
Sure. One packet of Old El Paso taco seasoning (for example) contains roughly 3 tablespoons, equivalent to the quantity in this recipe.
📝 Recipe Card
Tex-Mex Burger
Equipment
- medium bowl
- measuring cups and spoons
- 10-inch non-stick skillet
- spatula
- toaster/toaster oven
Ingredients
Hamburgers
- 1 pound ground beef, lean or medium ground
- 1 large egg
- ¼ cup breadcrumbs, plain or Italian-style
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder, NOT garlic salt
- 1 teaspoon onion, NOT onion salt
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 4 burger buns, brioche, onion, or regular hamburger buns
Tex-Mex Burger Toppings
- ½ red onion, cut into ⅛-inch rings
- ½ cup guacamole , homemade or store-bought
- 1 tomato, cut into ¼-inch slices
- 4 slices Monterey Jack cheese , or old/strong cheddar
Instructions
- Season beef: In a medium bowl, add the beef and the seasonings and combine.1 pound ground beef, 1 large egg, ¼ cup breadcrumbs, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon chili powder, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon onion, ½ teaspoon kosher salt, ⅛ teaspoon cayenne pepper
- Form meat into patties: Divide the meat into 4 equal portions, and shape into 4-inch wide patties. Using your thumb, press a divot into the center of each patty (this helps keep the burger from puffing up too much when cooking, laying better between the bun).
- Cook burgers: Heat a 10-inch non-stick skillet over medium heat for 2 minutes. Add olive oil, place patties in the skillet, and cook for 3–4 minutes until lightly charred. Flip and cook another 3 minutes, or until the internal temperature reaches 160°F. *See the recipe card for outdoor grilling instructions.1 tablespoon extra-virgin olive oil
- Toast buns: Meanwhile, toast the buns in the toaster until golden brown.4 burger buns
- Serve: Assemble the burgers, dividing the toppings equally among them. Complete your meal with spinach arugula salad and enjoy.½ red onion, ½ cup guacamole, 1 tomato, 4 slices Monterey Jack cheese
Frank says
You gotta love a burger! And this one rocks!
Shawna L says
This was easy to make. I used ground turkey instead and added chopped cilantro to the ground meat for extra flavor and added salsa like you suggested.
Donna Poirier says
Hi Shawna, I love cilantro too. Thanks for your review.