Tex Mex Burger

Name: Tex Mex Burger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 pre-made burgers or you can make them yourself with ground beef; 2 jalapeños (sliced); 4 buns; 3 Avocados (peeled, pitted, mashed); 1 lime (juiced); 1/4 cup of diced red onion; 2 small roma tomatoes (chopped); Salt to taste; 2 Tablespoons fresh cilantro (chopped {optional}); 1 cup sweet onion or red onion (diced); 4 large tomatoes (chopped); 1 lime (juiced); 1 small jalapeño (diced); 1/4 cup of cilantro (chopped {about 1/2 of a bunch})

This Tex Mex Burger stacks a juicy beef patty with homemade guacamole, fresh pico de gallo, and sliced jalapeños in 25 minutes. Works on the grill or in a skillet, and both toppings come together in under 10 minutes with simple ingredients.

Prep10 min
Cook15 min
Total25 min
Makes4 servings
Calories706

$Tex Mex Burger$

Ingredients

4 servings

4 pre-made burgers or you can make them yourself with ground beef
2 jalapeños (sliced)
4 buns

For the guacamole

3 Avocados (peeled, pitted, mashed)
1 lime (juiced)
1/4 cup of diced red onion
2 small roma tomatoes (chopped)
Salt to taste
2 Tablespoons fresh cilantro (chopped {optional})

For the pico de gallo

1 cup sweet onion or red onion (diced)
4 large tomatoes (chopped)
1 lime (juiced)
1 small jalapeño (diced)
1/4 cup of cilantro (chopped {about 1/2 of a bunch})

Method

1
Heat the grill to medium-high heat. Cook your Original BUBBA burgers on the grill straight from the freezer (no thawing required). Grill for 5-6 minutes on each side. When the juices begin to rise to the top of the burger it is time to flip them. Burgers are done when they reach an internal temperature of 160 degrees F.
2
Heat a large non-stick or cast iron skillet over medium high heat. Cook your Original BUBBA burgers on the skillet straight from the freezer (no thawing required). Cook for 5-6 minutes on each side. When the juices begin to rise to the top of the burger it is time to flip them. Burgers are done when they reach an internal temperature of 160 degrees F.
3
Mix the avocado, lime juice, salt, tomatoes and cilantro {optional} in a medium mixing bowl until a creamy guacamole is created.
4
Combine the ingredients for the pico de gallo and mix well. Taste and adjust seasoning.
5
Place the bottom of the bun on a plate. Top with jalapenos, a couple spoonfuls of guacamole, pico de gallo and the top of the bun. Enjoy!

Notes

If making your own patties, season the outside generously with salt, black pepper, garlic powder, and cumin before cooking. For best results use 80/20 ground beef -- the fat content keeps the patty juicy. Burgers are done when they reach an internal temperature of 160°F. Use an instant-read thermometer for accuracy. Let patties rest for 1 to 2 minutes before topping with guacamole to prevent the avocado from browning on contact with the heat. If your pico releases liquid after resting, drain it before topping the burger to avoid a soggy bun. Pepper jack, sharp cheddar, or cotija all work well on this burger. Add cheese in the last minute of cooking and cover with a lid to melt.