Taco Burger Recipe

Two burgers on a plate with chips and salsa.

5 from 4 votes

Combine two favorite meals into one with these Mexican-inspired Taco Burgers! Guacamole, pico de Gallo, tortilla chips, and more make the best toppings.

Prep Time10

Cook Time5

Total Time15

Course: Dinner, Main Course, Sandwiches

Cuisine: American, Mexican

Difficulty: Easy

Servings:

Author: Sabine Venier

Equipment

Indoor Grill Pan

Ingredients

For the Sauce

½ cup sour cream
1 tbsp hot sauce
Kosher salt to taste

For the Burgers

1 lb. 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 tbsp 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 lb. 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.
4 slices cheese
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.
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

Notes

Use 80/20 ground chuck. The fat content keeps the patties juicy — leaner beef will dry out in the 4 minutes it takes to cook them.
Don't overwork the meat. Divide and flatten, that's it. The less you handle it, the more tender the patty.
Cook on high heat and press the patty down. Full contact with the pan is what creates that caramelized crust.
Cook to 165°F internal temperature. About 2 minutes per side on high heat gets you there.
Transfer patties to the turned-off oven to melt the cheese. The residual heat melts it evenly without overcooking the beef.
Toast the buns in the same pan without wiping it out. The drippings add flavor and the dry heat creates a barrier against soggy bread.
Use a slotted spoon for the pico. Draining the excess liquid before adding it keeps the bun from going soggy.
Add the tortilla chips right before serving. They soften quickly once they hit the guac and pico, so don't let them sit.
Store patties separately from toppings in an airtight container in the fridge for up to 4 days, or freeze wrapped individually in foil for up to 3 months. Reheat in a skillet with a splash of water and the lid on to keep them moist.

Nutrition