Mega-Mex Burgers
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Mega-Mex Burgers

"You can serve this with fries, potato tots, or tortilla chips. We love Late July Chipotle or Bacon Habanero chips."


  • ½ small red or white onion, finely chopped

  • 1 jalapeño chile, seeded and finely chopped

  • 2 limes, halved

  • 3 plum or small vine tomatoes, seeded and chopped

  • Small handful cilantro leaves, finely chopped

  • 2 Hass avocados, halved and flesh scooped from skin, pits discarded

  • 1 tsp. hot sauce

  • 1 ½ lb. ground beef (80% lean)

  • ½ cup crushed thin corn tortilla chips (such as Xochitl)

  • 1 tsp. each ground cumin, coriander, oregano, garlic powder, and smoked paprika

  • Pinch ground cinnamon or smoked cinnamon (such as La Boîte)

  • Nonaerosol cooking spray

  • 4 deli slices pepper Jack cheese

  • 4 deli slices Monterey Jack, white cheddar, or American cheese

  • 4 sesame seed buns (such as Big Marty's)

  • 2 cups chopped iceberg lettuce


Step 1

Make salsa: In a medium bowl, combine onion, chile, and juice of 1 lime. Let stand for a few minutes. Add tomatoes and cilantro, stirring until combined.

Step 2

In a separate bowl, mash avocados with hot sauce and juice from remaining lime. Salt to taste.

Step 3

Heat a large cast-iron skillet over medium-high heat. In a large bowl, combine beef, crushed tortilla chips, cumin, coriander, oregano, garlic, smoked paprika, cinnamon, and a large pinch of salt and pepper. Mix until just combined and form into 4 thin patties. Coat skillet with cooking spray. Add patties and cook to desired temperature, turning occasionally, about 8 minutes total for medium. During the last minute of cooking, top each patty with a slice of pepper Jack cheese and the second cheese of your choice (2 slices total); let melt.

Step 4

Build burgers starting with the bun bottom, followed by salsa, lettuce, patty, avocado mash, and the bun top.

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