These Mexican inspired burgers are fresh, juicy, and perfect for summer bbq’s! Spicy pepper jack cheese, cool pico de gallo, and creamy guacamole elevate this burger to the next level!
When Matt and I travel we have this tradition (like many travelers) to go to a Hard Rock Cafe in the city we visit, have dinner, and get a tshirt with the name of that city on it. While Matt has more than I do, I do have some from Madrid, Dublin, Florence, and Lisbon. It was when we were at the Hard Rock in Lisbon that I got the inspiration for today.
When we were in Lisbon I saw this amazing Southwestern Fiesta Burger on the menu. It was a big, hearty burger topped with cheese, guacamole, tomato, and a chipotle mayo. It was so good but unfortunately my appetite wasn’t the biggest that night (might have been the giant plate of nachos we split for our appetizer…) BUT I was still sure I HAD to make something like this for my blog.
It was just such a tasty burger! It had that classic American feel but with amazing Latin flavors!
Hence, today I present to you fiesta burgers. And it’s perfect timing with Memorial Day just around the corner!
My version is a seasoned burger that is filled with diced green chilies and cheddar cheese. Once it is cooked it is topped with some spicy pepper jack cheese, some cool pico de gallo (tomato salsa), and smothered in smooth and creamy guacamole. I mean, what isn’t better with guacamole on it?
I made this in the morning and Matt and I enjoyed it for lunch. While he is not a guac fan (I know, shocking right?!) he said that the burger was really delicious. He and I both look forward to having the rest of the burgers tomorrow. Definitely tops the one I had in Lisbon- which means it is totally amazing!
- 1 lb lean ground beef
- 3 tbs diced green chilies
- 1 cup shredded cheddar cheese
- Olive oil (to grease pan or grill if desired)
- 4-6 slices pepper jack cheese
- 4-6 hamburger buns
- To top: guacamole, fresh tomato salsa, lettuce
- Heat grill or grill pan to medium-high heat.
- In a bowl, mix together ground beef, chilies, and cheese until well combined (using your hands works best). Divide meat into 4 to 6 mounds and flatten each mound with your hands to create a patty. Grease grill or grill pan with olive oil and cook burgers to desired doneness.
- Add a piece of pepper jack cheese to each burger and allow cheese to melt on the burger by closing grill or by placing a lid over the grill pan (the steam helps the cheese melt quickly).
- Place each burger on a bun and top with a lettuce leaf, guacamole, and fresh tomato salsa.
- I like my burgers a bit thinner so my cook time was lower than it might be if you make your burgers thicker. Keep in mind that the raw burgers will shrink and fatten up slightly during cooking.