I have a soft spot for burgers, but honestly didn't expect to love these Taco Burgers as much as I did. I knew my kids would love it, but I expected to be craving a "regular burger". I was wrong. The taco-seasoned patty with melty cheddar, chipotle mayo, guacamole and pico de gallo just worked. I'd order this at a restaurant, happily.
I made these Mexican cheeseburgers for my kids, who'd been complaining that I hadn't mixed up burger night in a while.
What I didn't expect, is that I'd fall for them harder than anyone. Given how much I love both tacos and burgers, it makes sense that I'd love them.
It's the Tex-Mex burger I can't stop thinking about.
And also, the chipotle mayo. You may want to make extra because its good on fries too. (I recommend my Blackstone Frozen Fries, or Air Fryer Curly Fries.)
Here's how I make them so yours come out juicy and full of flavor, not dry in the middle.
Seasoning the Patties
You always want to wait to add salt to a burger just before cooking because that’s how you get a seasoned crust. But mix the taco seasoning into the beef before making the patties. This makes the whole burger taste like a taco burger, instead of just the outside.
Make sure you mix gently. Just use your fingertips until it’s distributed. Overwork the meat, and you end up with a dense, dry patty.
Make the Chipotle Mayo Before You Cook
Making the Chipotle mayo first is key. It only takes a minute, but it does benefit from a little time in the fridge to let the flavors combine.
Two chipotles give it a little heat, but it isn’t blow-your-head-off spicy. Feel free to adjust to your tastes, and if you aren’t sure about the head, it is a lot easier to blend just one in and taste.
If you want even more kick, add some adobo sauce from the can.
Shape the Patties (And the Thumb Trick)
Form the meat into patties about half an inch thick. Then press a shallow dimple in the center of each one with your thumb.
Beef shrinks when it cooks, and burger patties will puff in the middle. The thumbprint keeps it flat as it cooks.
Salt and pepper both sides right before they hit the pan.
Cook in Cast Iron or on a Blackstone Griddle
I cook these in a screaming-hot cast-iron skillet. Medium-high heat. Cast iron holds onto that heat and gives you a real seared crust, which is half the reason a burger tastes like a burger.
Cooking your taco burger on the Blackstone or another flat-top griddle (like the Ninja FlexFlame)? Run it around 375-400 degrees. That will be medium to medium low. Unlike Blackstone Smash Burgers, you don’t want to go to medium-high heat for a regular patty.
Lay the patties down. Don't poke them. Don't press them. Pressing just pushes the juices out onto the pan, and you can hear them leaving. Let them sit.
Four minutes on the first side. Flip once. Four minutes on the second.
The Cheese Steam Tick
Now for the melt. Lay the mild cheddar over each patty. Add a splash of water away from the patties, then slap a lid or a griddle dome on top right away.
The water hits the hot metal, turns to steam, and that steam wraps the cheese and melts it fast and even. You get glossy melted cheese in less than a minute.
Cook for the last minute to your desired doneness and pull them.
Toast the Buns
Even if you are normally neutral about bun toasting, this is a burger where I encourage you to toast the bun. I typically toast mine cut-side down first, then keep them covered with foil. You could just as easily do it while the burgers rest.
And if you want a delicious homemade bun, don't miss my Bread Machine Burger Buns.
A Few More Things I’ve Learned
- Packet taco seasoning or homemade? Either works. I keep a homemade blend on hand and use about 2 tablespoons. A standard packet is right in that range, too, so use what you've got.
- Patties falling apart on you? That's usually too-lean beef or too much handling. An 80/20 grind holds together and stays juicy. Gentle hands when you mix.
- No griddle dome or lid? A big metal bowl flipped over the patties works fine for the steam trick. You just need to trap the steam for a minute.
More Ways to Mix Up Burger Night
Taco Burger with Chipotle Mayo
Ingredients
Chipotle Mayo
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 canned chipotle peppers in adobo sauce
- ½ tablespoon lime juice
- ¼ teaspoon sea salt
Burgers
- 2 pounds ground beef
- 2 tablespoons taco seasoning
- 1 teaspoon sea salt
- 8 slices mild cheddar cheese
Toppings
- 6 burger buns
- 1 small red onion sliced thin
- 6 tablespoons guacamole
- 6 tablespoons pico de Gallo
- 1 ¼ cups shredded lettuce
Instructions
- In a blender, combine the mayonnaise, sour cream, chipotle peppers, lime juice, and salt. Process until smooth. Refrigerate until ready to serve.
- Place the meat in a bowl and gently work in the taco seasoning. Form the meat into 6 patties about ½ inch thick. Make an indentation in the center of each patty with your thumb. Sprinkle both sides with salt and pepper.
- Preheat a large cast-iron skillet to medium-high, or a Blackstone griddle to medium-low, about 375°F to 400°F.
- Toast your buns, cut side down, until lightly browned. Transfer to a plate and cover with foil.
- Add the patties, and cook for 4 minutes. Flip, and cook for another 4 minutes.
- Add the cheese, and grab a cover or a griddle dome. Add a bit of water (about ¼ cup) to the cook surface and immediately cover. Cook for another minute, to the desired doneness.
- Spread the Chipotle mayo on the buns. Add the lettuce, pico de gallo, butter patty, guacamole, and onion to the bottom bun. Add the top bun and serve.
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