Anything but your basic beef burger!
When brainstorming ideas for our Not-Your-Basic Burger Week series, one of the more challenging ideas we had was for a Beef Enchilada Burger. To be honest, I was skeptical. I wasn’t sure how we could infuse all of the corn tortilla and enchilada sauce flavor into a burger patty?!
After a couple of test rounds, though, I figured it out: A simple mix of some crushed tortilla chips and just the right amount of creamy red enchilada sauce INTO the burger patties (yup, not just ON them!) did the trick!
But the Tex-Mex flavor doesn’t stop there. They then get loaded up with sauteed fajita veggies, creamy homemade guacamole, and even more tortilla chips for an added crunch!
Ingredient Notes and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground beef. It’s crucial you look for a 90/10 ground beef to strike that perfect balance between juicy but not overly greasy burger patties.
- Enchilada sauce. I’m normally a huge advocate for making things from scratch, but in this case, save a little time and just grab a can of Old El Paso’s Red Enchilada Sauce—it works great!
- Tortilla Chips. This may sound SO weird, but trust me on this. The addition of corn tortilla chips is the key to why these patties taste so much like enchiladas. Be sure to measure before AND after blending so you get the right amount.
- Cheese. You’ll need both a finely shredded cheddar or Monterrey Jack cheese to go INTO the patties, as well as some slices to go on TOP of the burgers.
- Taco Seasoning. The Evolving Table Taco Seasoning mix was tested in this recipe. If using store-bought, you may need to adjust the amount of salt added.
- Fajita Veggies. Totally optional, and can be left off for picky eaters, but these add a lot of flavor… especially that kick of spice from the jalapeño pepper!
- Guacamole. Also optional, and a store-bought kind can even be subbed. But a quick mix of avocado, lime juice, salt, and pepper takes 2 minutes to whip up if you can find a ripe avocado.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Pulse the tortilla chips.
Blend tortilla chips in a food processor until you get coarse crumbs. You’ll start with roughly ¾ cup and end up with about ⅓ cup total.
Mix and shape the patties.
Combine beef with enchilada sauce, cheese, chip crumbs, and seasoning. Form into 4 patties and chill for at least 15 minutes.
Pro Tip: Resting the patties before cooking helps them hold together better and cook up extra juicy.
Cook the burgers.
Sear in a skillet with oil for 5 to 6 minutes per side. Add cheese slices on top during the last 2 minutes. Tent the patties with foil after cooking to keep them warm.
Pro Tip: Remove the patties from the heat at 145 to 150°F so they stay moist. They’ll finish cooking as they rest.
Cook the fajita veggies.
Cook sliced bell pepper, onion, and jalapeños in a cast-iron skillet (they get the best texture!) until tender and lightly caramelized.
Pro Tip: Let them sit undisturbed for a minute or so to get a good char.
Mash the guac.
Mix the avocado with lime juice, salt, and pepper until mostly smooth. Cover until ready to use.
Assemble the burgers.
Spread guacamole on the buns, then layer with a burger patty, fajita veggies, extra chips, and a drizzle of enchilada sauce, and then dig in!!
FAQs
You totally can! Grill over medium-high heat for about 5 to 6 minutes per side. You just want to make sure to oil the grates prior to cooking since the patties may stick a bit from the enchilada sauce.
A mild or medium red enchilada sauce is my recommendation, but it depends on your heat preference. Store-bought or homemade both work great!
Absolutely. You can prep and shape the patties up to 24 hours in advance. Just store them covered in the fridge until ready to cook.
Store the burger patties, veggies, and guacamole in separate containers for up to 3 days in the refrigerator. Guacamole is best eaten within 1–2 days, but can keep a little longer if wrapped tightly with plastic wrap.
Yup! Uncooked patties are best when frozen between layers of parchment in a sealed container or freezer bag and will last for up to 3 months. Thaw in the fridge before cooking.
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Cheesy Beef Enchilada Burgers
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Ingredients
For the Enchilada Burgers:
- ¾ cup tortilla chip pieces plus more chips for serving (see note)
- 1 pound 90/10 ground beef
- ½ cup red enchilada sauce divided
- ½ cup finely shredded cheddar cheese
- 1 teaspoon taco seasoning
- 1 ¼ teaspoons salt divided
- ½ teaspoon black pepper divided
- 3 tablespoons avocado oil divided
- 4 slices cheddar cheese
- 4 hamburger buns toasted
- Fresh cilantro for serving
For the Fajita Veggies:
- 1 red bell pepper seeded and thinly sliced
- 2 jalapeño peppers seeded and thinly sliced (optional)
- 1 small sweet onion thinly sliced
- 2 tablespoons water
For the Guacamole:
- 1 large avocado
- 1 tablespoon lime juice from ½ lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- For the Burgers: Add the tortilla chips to a food processor and pulse for 20-30 seconds, or until they resemble coarse crumbs. You should end up with about ⅓ cup of crumbs.¾ cup tortilla chip pieces
- In a large bowl, combine the ground beef, ¼ cup of the enchilada sauce, tortilla crumbs, shredded cheese, taco seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until well combined. Divide the mixture into four equal portions and shape into patties about 4 inches wide and 1 inch tall. Refrigerate for at least 15 minutes.1 pound 90/10 ground beef, ½ cup finely shredded cheddar cheese, 1 teaspoon taco seasoning
- Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high heat. Add the patties in a single layer and cook for 5-6 minutes per side, or until the internal temperature reaches 145°F for medium or 150°F for medium-well. During the last 2 minutes of cooking, place a cheese slice on each patty and cover the skillet to help it melt. Remove the patties from the skillet, set aside on a plate, and tent with foil to keep warm.4 slices cheddar cheese
- For the Fajita Veggies: While the burgers are cooking, heat 2 tablespoons avocado oil in a separate cast-iron skillet over medium-high heat. Add the bell peppers, onion, and jalapeños, cooking for 4-5 minutes and stirring occasionally. Pour in the water, ½ teaspoon salt, and ¼ teaspoon black pepper, then continue cooking for 4-5 minutes, or until the veggies are tender and lightly caramelized. Remove from heat and set aside.1 red bell pepper, 2 jalapeño peppers, 1 small sweet onion, 2 tablespoons water
- For the Guacamole: In a medium bowl, mash the avocado, lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper with a fork until mostly smooth, leaving a few small chunks. Cover with plastic wrap and set aside until ready to use.1 large avocado, 1 tablespoon lime juice, ½ teaspoon salt, ¼ teaspoon black pepper
- To Assemble the Burgers: Spread guacamole on the bottom bun, then place a cheeseburger patty on top. Add a scoop of fajita veggies, a few extra tortilla chips, and an extra drizzle of the remaining enchilada sauce, if desired. Cover with the top bun and serve immediately.4 hamburger buns, Fresh cilantro
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Notes
- Taco Seasoning: The Evolving Table taco seasoning mix was used when testing this recipe. If using a storebought blend, you may need to adjust the amount of salt added.
- Cheese: Use Mexican blend, cheddar, or Monterey Jack for the best flavor. A finely shredded cheese is best for the beef patties as it will evenly distribute.
- Juicy Burgers: Let the patties rest in the fridge for at least 15 minutes before cooking. This helps the flavors meld and prevents them from falling apart while cooking.
- Fajita Veggies: If you like them with a slight char, let them cook undisturbed for 30-60 seconds before stirring. This gives them a caramelized, smoky flavor.
- Heat Level: If you want less spice, leave out the jalapeños. For more heat, add a dash of hot sauce to the guacamole or mix chipotle powder into the fajita veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What should I serve with Enchilada Burgers?
As a lover of all Tex-Mex food, I have a TON of options for delicious Mexican-inspired sides to go along with these burgers. Here are some of my faves:
Some heartier sides like this Cilantro Lime Rice, Mexican Rice, Summer Corn Salad, and Mexican Street Corn Salad would taste great!
Or, you can keep it simple with a side of Baked Corn Tortilla Chips and an assortment of salsas: some Fresh Tomato Salsa or Roasted Tomato Salsa, Tomatillo Salsa Verde, or even this Creamy Avocado Salsa Verde!
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