Mexican Hamburgers

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

No ratings yet

These big and bold Mexican Cheeseburgers are perfect for summer grilling. Made with taco-seasoned ground beef, crushed tortilla chips, and shredded cheese, then topped with Paisley Farm Cowboy Caviar for extra texture and tang. Serve with guacamole, lettuce, tomato, and toasted buns for a next level burger night.

Prep Time10

Cook Time15

Course: Beef

Cuisine: American/ Mexican

Keyword: Burger, cheeseburger, hamburger, Mexican, Mexican Burger, Paisley Farm Cowboy Caviar

Servings: servings

Calories: 354kcal

Equipment

Ingredients

For the Burgers:

2 pounds lean ground beef
1/2 cup crushed corn tortilla chips
2 eggs
1/2 cup Paisley Farm Cowboy Caviar
1 (7 ounce) shredded Mexican Cheese, divided
1/2 cup fresh cilantro roughly chopped
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper

For Serving:

6 burger buns insides buttered and toasted or grilled
chopped or shredded lettuce, sliced tomatoes, fresh guacamole and additional cowbow caviar.

Instructions

In a large bowl mix together ground beef, egg, crushed tortilla chips, spices, cilantro, shredded cheese and Paisley Farm Cowboy Caviar until combined.
Divide the mixture into 6 equally sized balls of meat. Press them down into thick patties that are the same size.
Preheat grill to 400 degrees F. Grill burgers for a few minutes on one side then flip them to evenly grill the other side.
Check the internal temperature. Medium is 140-145 degrees F, Medium Well is 150-155 degrees F, and Well Done burgers will have an internal temperature of 160+.
* For safety, the USDA recommends cooking ground beef to at least 160°F. This ensures the destruction of harmful bacteria. However, if you prefer your burgers cooked to a lower temperature, use a meat thermometer to ensure accuracy and safety.
For the last minute or two of grilling, top with remaining shredded Mexican cheese and close the lid to melt.
Butter the insides of your burger buns and toast them in the skillet or on the grill. Place a burger on the bun and serve with desired toppings.

Notes

Storing Leftover Mexican Hamburgers

Leftover burgers will keep well in the refrigerator for up to 3 days. Let them cool completely, then store in an airtight container. Reheat gently in the microwave or on the stovetop until warmed through. If you’re storing toppings or extra Cowboy Caviar, keep those separate to preserve texture and freshness.

These burgers also freeze well—wrap individual cooked patties tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Tips & Tricks for the Best Mexican Burgers

For juicy burgers that hold their shape on the grill, don’t overwork the meat. Mix just until everything is combined, then form your patties and let them chill in the fridge for 15 to 20 minutes before grilling.

These burgers are big—each one comes in just over 1/3 pound, making six generous patties. If you prefer a smaller portion or are feeding a larger group, you can easily make 12 smaller burgers instead, or cut the recipe in half. Just adjust the grill time accordingly.

When grilling, always cook your burgers to a safe internal temperature. For ground beef, that means 160°F. Use a meat thermometer inserted into the center of the patty to check for doneness. Add cheese during the last minute of cooking and close the lid to get it nice and melty.

Butter and toast the insides of the buns directly on the grill for flavor and texture—it makes a big difference in holding everything together once those toppings are piled on.

Nutrition