These Mexican hamburgers are the best you'll ever have!

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Recipe Summary

prep:
1 hr
cook:
20 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.

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  • Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.

  • Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.

  • Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  • Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.

Cook's Note:

The pico de gallo can be made and chilled up to one day in advance.

Nutrition Facts

746 calories; protein 37.7g 75% DV; carbohydrates 45.7g 15% DV; fat 46.5g 72% DV; cholesterol 172.2mg 57% DV; sodium 641mg 26% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
05/29/2012
This is hands down one of the best burgers that I have tried from this site and definitely worthy of more than 5 stars! Aside from scaling the recipe down for 2 burgers adding some salt to the pico and a little garlic powder to the guacamole I kept the recipe the same. Served these on toasted buns. All of the flavors blended perfectly...DELICIOUS! I will be making these often YUM! Thanks for sharing.:) Read More
(12)

Most helpful critical review

Rating: 3 stars
05/29/2017
A nice change from plain hamburgers. Next time I think we will just add sliced pepperjack on the burgers. Read More
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2012
This is hands down one of the best burgers that I have tried from this site and definitely worthy of more than 5 stars! Aside from scaling the recipe down for 2 burgers adding some salt to the pico and a little garlic powder to the guacamole I kept the recipe the same. Served these on toasted buns. All of the flavors blended perfectly...DELICIOUS! I will be making these often YUM! Thanks for sharing.:) Read More
(12)
Rating: 5 stars
05/25/2012
Stuck to the recipe. The burgers went over very well with the whole family. Yummy. Read More
(10)
Rating: 4 stars
07/30/2012
good we all liked but no one raved...I think i might tweek the spices next time to our liking. Thanks for a good base recipe. Read More
(7)
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Rating: 5 stars
02/27/2013
Loved these. Fantastic flavor and I was doubtful initially because the recipe didn't call for any "seasonings" beyond the pico and guacamole really. I think a lot of the great flavor was because I used bison meat (seriously it's so much yummier than your standard ground beef and healthier too!) but it was mostly just a great recipe. And by the time I mixed in all the onions and so on into my meat I had enough to make about twice the patties (2oz meat per patty) which was awesome - I could have two burgers for the guilt of one!:) Thank you for the recipe; these burgers were delicious! Read More
(2)
Rating: 5 stars
06/10/2013
Easily one of the best burgers I've had with slight changes. I grilled the burgers on the BBQ added garlic salt to taste in the guacamole and used lightly toasted sandwich thins. Great recipe. Thank you DonnaB. Read More
(1)
Rating: 5 stars
03/24/2017
Great. Followed beef recipe exactly then topped with guac shredded lettuce and pico. Read More
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Rating: 3 stars
05/29/2017
A nice change from plain hamburgers. Next time I think we will just add sliced pepperjack on the burgers. Read More
Rating: 5 stars
08/22/2020
This was a great burger! I scaled it down to fix only 4. I used all jalapeño peppers, but it wasn’t spicy enough for us, so next time I will use hotter peppers and some cayenne pepper and/or Mexican chili powder in the burger. I added some sour cream to my guacamole spread making it thick and creamy. My husband said it was restaurant quality, which is his highest praise. Read More
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