These tasty Taco Burgers will be right at home on both taco night and burger night! Inspired by my favorite Mexican food, juicy ground beef patties are piled onto hamburger buns with cheese, guacamole, salsa, tortilla chips, and a creamy hot sauce. Every bite of this Mexican taco burger recipe is packed with flavor, and the best part is that it’ll be ready in 15 minutes!
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What’s in This Taco Burger Recipe?
If you’re a regular around here, you know we at The Cookie Rookie love tacos. I’m an absolute taco enthusiast. I’m always trying to find new ways to enjoy this handheld meal, and I think I’ve cracked the code with these Mexican burgers.
- Sauce: A simple combination of sour cream, hot sauce, and salt provides a nice contrast to these juicy burgers.
- Beef: We like ground chuck for its tender texture.
- Buns: Use your favorite store-bought buns, or make your own homemade hamburger buns.
- Guacamole: Use your favorite store-bought or homemade guacamole.
- Cheese: We like pepper jack or cheddar, but you can use any cheese.
- Pico de Gallo: Adds a pop of freshness. Use store-bought, or make your own homemade pico de gallo.
- Tortilla Chips: Add a fun contrasting crunch. Again, use your favorite brand of store-bought or make your own homemade tortilla chips.
Notes from the Test Kitchen
Cooking the meat on a grill pan makes for the juiciest burgers that can be enjoyed rain or shine. I’ve topped them with fresh pico de gallo and a spicy, creamy burger sauce, these burgers pack a punch! For even more taco flavor, mix some taco seasoning into the meat before forming the burger patties.
Mexican Burger Toppings
I use fresh salsa, guacamole, tortilla chips, cheese, and spicy sauce to top our burger patties, but think of these taco burgers as a canvas for your own creation. How do you take your tacos? With salsa verde? Nacho cheese? Taco sauce? Shredded lettuce? The possibilities for toppings are endless!
How to Store and Reheat
Store leftover burger patties in an airtight container in the refrigerator for up to 4 days. Reheat in a non-stick pan on the stovetop until they are fully heated through. Try adding about 3 tablespoons of water to the pan to create steam–this will keep the patties from drying out.
How to Freeze
To freeze these Mexican burger patties, let them cool completely. We recommend wrapping each one separately with aluminum foil and then placing them all in a freezer-safe, resealable bag. Freeze for 3 months. Let them fully defrost in the fridge before reheating and assembling.
Serving Suggestions
Serve these tasty taco burgers with tortilla chips, french fries, or nachos on the side for a little something extra. Wash it all down with a refreshing glass of pineapple agua fresca or a margarita. These are so fun to serve on Cinco de Mayo!
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Taco Burger Recipe
Equipment
Ingredients
For the Sauce
- ½ cup sour cream
- 1 tablespoon hot sauce
- Kosher salt to taste
For the Burgers
- 1 pound ground chuck
- 4 hamburger buns
- 1 cup guacamole (store-bought or click for recipe)
- 4 slices cheese we like pepper jack or cheddar
- 1 cup pico de gallo (click for recipe)
- 1 cup tortilla chips
Instructions
- In a small bowl, mix the sour cream, hot sauce, and a pinch of salt. Set aside.½ cup sour cream, 1 tablespoon hot sauce, Kosher salt
- Divide the beef into 4 equal portions and shape into ½ inch patties without overworking the meat. Just flatten them to keep them textured.1 pound ground chuck
- Preheat the oven to 200°F.
- Heat a grill pan over high heat, lightly oil it. Season burger patties with salt and pepper on one side. Put seasoned side down into the pan. Press lightly on patties so they touch the pan for caramelization. Cook for around 2 minutes until the edges turn grey. Season the top side with salt and pepper, then flip.
- Cook another 2 minutes until internal temperature is 165°F. Transfer patties to a heat-proof plate and place in the oven. Turn off the oven. You can add the cheese on the patties in the oven or add it later.
- Lightly toast burger buns in the same pan. Remove and spread burger sauce on top and bottom halves.4 hamburger buns
- Spread guacamole on the bottom halves of the bun.1 cup guacamole
- Place burger patties with cheese on top and add pico de gallo. Use a slotted spoon or fork for adding the pico to avoid adding too much liquid.4 slices cheese, 1 cup pico de gallo
- Top with tortilla chips and gently close the sandwiches. Serve with a side of tortilla chips or fries. Enjoy!1 cup tortilla chips
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Taco Burger Step by Step
Make the Sauce: In a small bowl, mix ½ cup of sour cream, 1 tablespoon of hot sauce, and a pinch of kosher salt. Set it aside.
Make the Burger Patties: Divide 1 pound of ground chuck into 4 equal portions, and shape into ½ inch patties without overworking the meat. Just flatten them to keep them textured.
Cook the Patties: Preheat your oven to 200°F (you’ll need it to keep the patties warm after cooking). Heat a grill pan over high heat, and lightly oil it. Season the burger patties with salt and pepper on one side, and put the seasoned side down into the pan. Press lightly on the patties so they touch the pan for caramelization. Cook for around 2 minutes until the edges turn grey. Season the top side with salt and pepper, then flip.
Continue Cooking the Patties: Once flipped, cook the patties for another 2 minutes, until the internal temperature reaches 165°F. Check our burger temperature chart if you’d like to cook your burgers to a different temp. Transfer the patties to a heat-proof plate, place it in the oven, then turn off the oven. You can add the cheese to the patties in the oven so that it melts, or add it later if you prefer.
Toast the Buns: Lightly toast 4 hamburger buns in the same pan. Remove and spread burger sauce on top and bottom halves.
Add the Guac: Spread 1 cup of guacamole on the bottom halves of the bun.
Assemble the Burgers: Place the burger patties on top of the guac, add 1 slice of cheese on top (if you haven’t already added it), and finish with 1 cup of pico de gallo. Use a slotted spoon or fork when adding the pico–this helps drain excess liquid, which will make the burgers soggy.
Top with Chips: Top the burgers with 1 cup of tortilla chips (I like to crush mine up a bit) and gently close the hamburgers. Serve with a side of tortilla chips or fries!
These taco burgers are so quick and easy to make, and they’re sure to be a hit with anyone who loves Mexican food. Enjoy!
Taco burgers have been around forever. There’re made with taco meat, shredded cheese, lettuce, and tomato on a toasted hamburger bun and served with salsa. There’s a couple of places where I live that serve them.
These were really delicious hamburgers! We used sriracha as the hot sauce for the sour cream, which made it incredibly spicy, and subbed hot salsa for the pico di gallo since that’s all we can usually find around here. Definitely burgers that we’ll be making again!