Southwest Burgers with Chipotle Mayo
These Southwest burgers with guacamole and chipotle mayo are a bold Tex-Mex twist on a classic burger, ready in about 30 minutes. Juicy ground beef patties are mixed with green chiles, crushed tortilla chips, cilantro, and smoky spices, then grilled and topped with cheese, guacamole, pico de gallo, and a spicy burger sauce. Perfect for summer grilling season or burger night.
Servings: 4 servings
Calories: 682kcal
Equipment
- small food processor for chipotle mayo
Ingredients
- 1 pound ground beef
- 1 egg
- ¼ cup tortilla chips crushed
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
- 4 ounce diced green chiles drained
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Chipotle Mayo
- ¼ cup mayonnaise
- 2-3 chipotle peppers in adobo sauce
- 1 Tablespoon lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Toppings
- 1 cup guacamole divided
- 1 cup pico de gallo divided
- 4 slices cheese cheddar or pepper jack
- 4 hamburger buns toasted
Instructions
- Make the chipotle mayo. In a small food processor, blend mayonnaise, chipotle peppers in adobo, lime juice, and salt until smooth. Taste and adjust for heat.
- Mix the burger patties. In a large bowl, combine the ground beef, egg, crushed tortilla chips, diced green chiles, cilantro, garlic, and spices. Gently mix with your hands until just combined. Divide the mixture into 3 to 4 equal portions and shape into round patties.
- Preheat the grill. Preheat an outdoor grill or griddle to approximately 400°F. Place the patties on the grill and cook over medium-high heat for 3 to 5 minutes per side, depending on thickness, until the internal temperature reaches 160°F.
- Add cheese and rest. During the last minute of cooking, add a slice of cheese to each patty and cover the grill to melt. Remove burger patties from the grill and let them rest for 5 minutes.
- Assemble the burgers. Spread chipotle mayo on the bottom bun. Add the burger patty, then top with guacamole and pico de gallo. Spread additional mayo on the top bun if desired, then serve.
Notes
- Leaner beef can dry out quickly, especially on the grill. For best results, use 80/20 ground beef for juicy burgers.
- Avoid overmixing the meat. Gently combine ingredients just until incorporated to keep the burgers tender, not dense.
- Toast the buns while the burgers cook.
- The internal temperature of the burgers should reach 160°F.
- Short on time? Use store-bought guacamole and pico de gallo. It keeps this recipe quick and easy without sacrificing flavor.
Nutrition
Calories: 682kcal | Carbohydrates: 44g | Protein: 39g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 1563mg | Potassium: 919mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1368IU | Vitamin C: 21mg | Calcium: 302mg | Iron: 7mg
