Best Mexican Burger Recipes

MEXICAN CHORIZO BURGER RECIPE BY TASTY

Steps:

• Mix together the patty ingredients until combined.
• Form the beef mixture into 3 round patties.
• Heat oil in a pan over medium heat.
• Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
• Cook for 6 more minutes until the cheese is melted.
• Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
• Enjoy!

MEXICAN TURKEY BURGER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix together ground turkey, shredded cheese, poblano pepper, seasoned salt, and granulated onion in a bowl until thoroughly combined. Divide mixture into 4 portions. Roll each portion into a ball and press into a burger shape.
• Place burgers on the preheated grill and cook, flipping once halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on hamburger buns topped with mashed avocado.

SPICY MEXICAN BEAN BURGER

Steps:

• Heat oil in skillet over medium heat.
• Add onions, carrots, corn and chopped green pepper.
• In the meantime, place beans in a large bowl.
• Sauté until vegetables are bright in color.
• Add vegetables to beans, blend with hand mixer.
• Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
• Form into balls and smash into patties.
• Place on pieces of waxed paper and stack in Tupperware.
• Place about 5 sliced olives in middle of patty, smash to seal them inside.
• To heat, spray each burger with cooking spray.
• Heat over medium heat and cook until browned on one side.
• Flip and drop a few drops of hot sauce on burger if desired.
• I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).

MEXICAN CHICKEN BURGER

Steps:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

MEXICAN CEMITA BURGER

Steps:

• In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside.
• Avocado Spread:
• In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside.
• Combine the beef, adobo sauce, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 4 equal portions and form into patties to fit the size of the buns.
• Heat a large skillet over high heat. When oil is hot, add burgers. Cook for 3 minutes, then flip burgers. Top the burgers with Oaxacan cheese and cover with aluminum foil. Cook until the burgers are cooked medium-rare, about 3 to 4 minutes. Toast the buns.
• To assemble the burgers, spread some Chipotle Crema on the cut sides of the buns. On each bun bottom, add some corn tortilla chips, a cheese-topped patty, onion, equal amounts of Avocado Spread, and papalo. Cover with the bun tops and serve.

MEXICAN CHORIZO AND GARLIC SHRIMP BURGER

Steps:

• Garlic shrimp: After peeling, deveining, and rinsing the shrimp, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 minutes to 1 hour. Paprika mayonnaise: Mix all of the ingredients together until even, then set aside. Burger: Divide chorizo into 4 equal portions, then shape it into patties. The next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so that they pan-fry into nice crusts (you can take this as optional). Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then add a small nub of unsalted butter and the chorizo patties (maximum 2 patties at a time). Leave patties to pan-fry without moving, until nicely browned crust has formed on the bottom. Turn patties over, then add shredded Manchego cheese on top (2 to 3 tablespoons per burger). Cover skillet completely with a lid and keep cooking on medium-high heat for another 1 to 2 minutes, just until center of the patties is cooked through. Transfer patties with whatever crispy cheese-bits on the side, onto a plate and let them rest. Keep chorizo drippings in the skillet and cook shrimp on high heat, about 1 minute on each side until just cooked through. Then set aside. Apply good layer of paprika mayonnaise to both sides of buns, then put 2 thinly-sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over them the patty

MEXICAN TURKEY BURGER

Steps:

• Mix together (by hand is the best way) ground turkey, cumin, onion, garlic, cilantro, hot sauce, salt & pepper.
• Form into 4 patties.
• Heat olive oil in skillet on medium heat.
• Add patties to skillet & cook 10-15 minutes on each side or until done.
• Place cheese slices on patties, keep on skillet until melted.
• Then place on bun & add whatever condiments desired.

MEXICAN CHORIZO AND GARLIC SHRIMP BURGER RECIPE ON FOOD52

Steps:

• HowToSection For the fresh chorizo and shrimp: Array
• HowToSection To finish: Array

MEXICAN CEMITA BURGER

Steps:

• First prepare the chipotle crema by combining all the ingredients and mixing well (makes 2/3 cup which will keep, refrigerated, up to 1 week).
• Next, make the avocado spread by combining all the ingredients and mixing well (makes1/2 cup spread which will keep, refrigerated, only 1 day.
• Next prepare the burgers by combining the ground beef, chipotle peppe, adobo sauce, salt and pepper; mix well to combine, then divide into 2 patties to fit your buns.
• Heat a large skillet over high heat and add just enough oil to form a thin film, about 2 tablespoons; add burgers and cook until browned on one side, about 3 minutes.
• Flip and top with cheese.
• Cover pan with aluminum foil and cook an additional 3 to 4 minutes for medium-rare, or to desired doneness.
• To assemble the burgers, spread the chipotle crema on each cut side of buns; sprinkle minced papalo leaves (or cilantro and watercress) on cut side of bun tops.
• On the bottom halves, sprinkle tortilla chips, then top with a burger patty, a slice of onion, and avocado spread.
• Place tops of buns on patty and serve.

SARASOTA'S GREEN CHILI MEXICAN BURGER

Steps:

• Mayonnaise -- In a small bowl, add the green chilies mayonnaise, garlic and lime juice and mix well. If you want, you can blend this in a small food processor or blender, but I actually like a little texture to mine. Cover and refrigerate until ready to use. This can easily be made ahead of time.
• Burgers -- In a medium size bowl, add the salsa, chili powder, cumin, grated onion (and yes grate the onion right over the bowl, the juice is important), pinch of salt and pepper. If you use a mild salsa you can add a bit more chili powder, but I use a medium heat salsa which works just fine for this. Mix everything well. Then add in the turkey and mix lightly, I prefer to use my hands; and make sure not to over work the burgers.
• Make 4 nice size burgers and place on a small sheet pan lined with either foil or parchment. Make a small indentation in the center of the burger with your thumb. Not too deep, just a little indent; this helps the burger not to shrink up as it grills. Season with salt and pepper and put in the freezer. We are not freezing them, just firming them up. They cook better after they rest a bit and are chilled. About 15-20 minutes in the freezer. These also can be made a head of time.
• Garnish -- Prepare your avocado slices and drizzle with the remaining lime juice (just so they doesn't brown), lettuce leaves and cheese.
• Grill -- I prefer an outside grill, but a inside grill pan or even a heavy saute pan will work just fine. Spray the pan or grill with a non stick spray and cook the burgers on the first side until you get a nice sear and golden brown, depending on how thick you make them, about 5 minutes. Flip, and make sure when you flip, the burger releases from the pan or grill easily. If you have to scrape to flip it, it isn't ready to be flipped. The second side again will take about 5 minutes, maybe a bit less. Add 2 slices of cheese per burger and melt. As the cheese melts, add the burger rolls either to a broiler or grill to lightly brown.
• Finish -- Top the bottom bun with a thin slather of the mayonnaise, then a lettuce leaf; then the burger with melted cheese, another lettuce leaf, avocado slices and top with the second bun slathered with the mayonnaise.
• Serve -- ENJOY! A crisp green salad goes great with this; fries of course or chips and a pickle.

SPICY MEXICAN BEAN BURGER

Steps:

• 1. Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff.
• 2. Form into balls and smash into patties. Bake at 450 degrees for 15-20 minutes, until firm, brown and done.
• 3. Serve on whole wheat bun with lettuce, tomato and salsa.

MEXICAN BURGER

Steps:

• Assemble the burgers together. Stack the tortillas on top of each other then thinly slice them. Heat the fryer up to 375 then put the tortillas in, lift them up every 30 seconds. Grill the burgers for 6 mins per side. When the burgers are done add the queso then top with tortillas.

SMOKY MEXICAN VEGGIE BURGER

Steps:

• Preheat the oven to 170 deg/c fan and line 2 baking trays with greaseproof paper.
• Finely chop the onion and garlic. Sweat both in a pan with oil over a medium heat with a splash of oil until soft and translucent, about 5 minutes. Remove the pan from the heat and leave to cool.
• Finely chop the fresh coriander and sun-dried tomatoes, and roughly mash the beans so they are crushed but still keep some texture. (A good way to do this is with a fork.)
• Add these prepared ingredients together in a large bowl with the remaining ingredients and stir well to combine.
• Using a spoon or an ice cream scoop, portion out large balls of the mix onto the prepared baking sheets. You should get around 8 regular-sized burgers. Leave a small amount of room between each burger and flatten the top and sides with a palette knife to create the right shape. (Scooping the mix into a crumpet ring, smoothing over, then gently lifting off achieves this neatly.)
• Cook the burgers in the pre-heated oven for 15 mins then carefully flip each burger using a spatula and return to the oven for a further 5 minutes. The burgers should be dry on the outside and firm to the touch.
• Serve immediately or reheat briefly when ready, in the oven or on a BBQ.