Taco Burger

Juicy homemade burgers with a little kick from taco seasoning that are piled with homemade guacamole, pico de gallo and lettuce make these the ultimate Taco Burgers! Don’t forget to toast the bun to make them extra delicious.

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I bet you thought your burgers couldn’t get any better! That’s until you met this Taco Burger. I’m introducing a brand new twist on your favorite burger. It’s so juicy and has tons of flavor from the taco seasoning, guacamole and pico de gallo.

I have a serious obsession for Pico de Gallo and Guacamole, so I’m always trying to come up with new ways to enjoying them. Oh, trust me I enjoy them with chips and by the spoonful just fine, but I always feel like I should mix it up and enjoy them in new ways.

Next time you host a party, make some taco burgers for your main meal or some Blackstone smash burger sliders as an appetizer! Or you can have the best of both worlds with these Blackstone smash burger tacos.

Why this recipe works:

• The burger itself is so juicy. Then you seasoning it with taco seasoning and stuffed shredded cheese into it and salsa. The flavor is awesome.
• Low carb friendly if you skip the bun!
• Buy your guacamole and pico de gallo to make this super easy to make, yet packed with flavor.

Ingredients for Taco Burger

• Ground beef – We recommend a 80/20 blend so your burgers aren’t dry. Plus, remember fat is flavor!
• Taco seasoning – Make your own or grab a packet at the grocery story.
• Salsa – Grab a thick and chunky style salsa so your burger doesn’t get to much liquid in it.
• Sharp cheddar cheese – Grab the block of cheese and shred it yourself for the best result.
• Guacamole – Either homemade or store bought works!
• Pico de Gallo – Either homemade or store bought works!
• Hamburger buns – We are going to toast these!!
• Lettuce – We used a nice leaf lettuce. Opposed to lettuce? You can skip this!

How to Make a Taco Burger

1. First, you want to preheat your grill to medium heat or about 350 degrees F.
2. Next you want to mix up your burgers. Combine beef, taco seasoning, salsa and cheese in a mixing bowl. Shape into 6-8 patties depending on how thick you want them.
3. Throw the patties on the grill for about 4-5 minutes then flip them. Cook an additional 4-5 minutes. They are finished cooking when they reach 160 degrees F internally.
4. I prefer a toasted bun so when my burgers are grilling I throw my buns on the grill butter side down and toast them up!
5. Then you want to assemble your burgers. Lettuce on the bottom, burger, guacamole, and pico de gallo!

Serving Suggestions

• Grilled Corn on the Cob in Foil
• Grilled Jalapeno Poppers
• Blueberry Lemon Cobbler

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Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!

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5 from 2 votes

Taco Burger

Delicious, juicy hamburgers with a kick from taco seasoning! These burgers are piled with homemade guacamole, pico de gallo and lettuce and served on a toasted bun!

Prep:15 minutes mins

Cook:10 minutes mins

Total:25 minutes mins

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Ingredients

• ▢ 2 pounds ground beef 85% lean
• ▢ 1 ounce taco seasoning
• ▢ ½ cup thick and chunky salsa
• ▢ 8 ounces sharp cheddar cheese shredded
• ▢ ½ cup guacamole
• ▢ ⅔ cup pico de gallo
• ▢ 8 hamburger buns
• ▢ 8 leaves of lettuce

Instructions

• Preheat grill to medium heat about 350 degrees Fahrenheit.
• In a mixing bowl combine beef, taco seasoning, salsa and cheese. Shape into 6-8 patties depending on how thick you want them.
• Grill patties 4-5 minutes on each side or until done (160 degrees Fahrenheit).
• Butter the insides of the buns. Place the butter side of the buns face down while the burgers cook to toast your buns. Remove when toasted.
• Fill buns with lettuce, burger, guacamole, and pico de gallo. 

Tips

• Use beef that is no leaner than 85% but I prefer 80%. Due to the high fat content your burger will be juicy and full of flavor. Beware that higher fat meat with shrink more when they are grilled.
• Use a light touch when combining seasoning with the ground beef, if you mix to much you will be left with dense and heavy burgers.
• If you have time mix up the hamburgers, patty them and then let them sit in the fridge for several hours to help the flavor mingle. When you form the patties wet your hands to keep the beef from sticking to them. Separate the patties with my favorite hamburger patty paper.
• Ideally you want the burger to be about 3/4 inch thick. To keep the patties from swelling in the middle make a small indentation in the center.
• Make sure you don’t cook your patties over high heat. You want to cook them over a medium-low to medium heat. This will keep your burgers juicy. A high heat will burn the outside of the burger and the inside will not be done.

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Nutrition Information

Calories: 765kcal (38%), Carbohydrates: 51g (17%), Protein: 50g (100%), Fat: 41g (63%), Saturated Fat: 17g (106%), Cholesterol: 142mg (47%), Sodium: 1489mg (65%), Potassium: 1638mg (47%), Fiber: 10g (42%), Sugar: 11g (12%), Vitamin A: 36675IU (734%), Vitamin C: 50.9mg (62%), Calcium: 575mg (58%), Iron: 10.1mg (56%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.