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Want to kick your burger night up a notch? This Enchilada Burger Recipe is packed with flavorful Tex-Mex seasoning. Enchilada Sauce and lots of cheese give them an extra kick. As well, it’s piled high with fresh toppings! So delicious.

Enchilada Burger Recipe

I’m sharing this fabulous burger for #BurgerMonth. Burger Month is the month of May. It’s perfect timing with warmer weather and Memorial Day festivities.

First, this epic burger creation is my own for #BurgerMonth 2016. However, I would love to thank our sponsors, American Lamb Board, Cowboy Charcoal, Char-broil, Casabella, Cabot Cheese, Grill Master Club, Certified Angus Beef, and CuttingBoard.com, for their support! 

This Enchilada Burger

This Enchilada Burger

Enchilada Burger Recipe

First, if you love burgers and like spicy foods, this Enchilada Burger Recipe will be your new favorite. I used Certified Angus Beef and seasoned it with homemade taco seasoning. Furthermore, I enhanced the flavor by smothering it with spicy enchilada sauce and cheese.

This Enchilada Burger  This Enchilada Burger


Fresh pico de gallo, lettuce, and avocado slices round out the toppings on this creative burger. Therefore, it’s fresh and bright. You’ll love to sink your teeth into this perfect grilled burger!

Personally, I love the different flavors and textures of this Enchilada Burger Recipe. It is great for summer entertaining.

Coincidently, you can make the burgers up a few days in advance and freeze them. Take them out of the freezer the morning of your cookout and allow them to thaw.

This Enchilada Burger


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Enchilada Burger recipe

Enchilada Burger Recipe

Enchilada Burger Recipe is packed with flavorful Tex-Mex seasoning. Enchilada Sauce and lots of cheese give them an extra kick. This burger has a further enchilada twist and is piled high with fresh toppings!
Author: Paula
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 8 servings
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  • 1.5 to 2 pounds ground beef (I used Certified Angus Beef
  • 2 teaspoon taco seasoning store-bought or homemade, recipe below
  • 1/2 cup enchilada sauce store-bought or homemade, recipe below
  • 4 to 6 hamburger buns
  • 2 avocados sliced
  • 1/2 cup pico de gallo store-bought or homemade, recipe below
  • 4 to 6 slices Monterey Jack cheese I used Cabot
  • 1 tablespoon fresh cilantro chopped


  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 and ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


  • ¼ cup vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 8 ounces tomato sauce
  • 1 cup water more if needed
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons brown sugar
  • salt to taste


  • 2 small yellow onions
  • 6 medium Roma tomatoes
  • 1 cup cilantro leaves fresh, chopped
  • 1 medium jalapeno seeded
  • 1 half lemon juiced



  • Combine all ingredients, store in an airtight container.


  • Heat oil in a large skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture. Reduce heat to low and cook until thickened, about 10 minutes.


  • Dice onion, tomato, and jalapeno. I like to remove the seeds from the jalapeno and the seeds and pulp from the tomato. Stir onion, tomato, jalapeno, and cilantro in a bowl. Squeeze lime juice over top and salt to taste. Stir. Store in refrigerator.


  • Prepare grill or skillet.
  • Using clean hands, blend together the ground beef and 2 teaspoons taco seasoning. Divide the mixture into equal portions and shape into 1/2 inch patties.
  • Grill the burger patties over medium-high heat, 3 to 4 minutes on each side for medium. Top each burger with one slice of cheese. Turn off the heat and close the grill. Allow the cheese to melt, approximately 2-3 minutes.
  • Stovetop instructions - Add a thin layer of oil to the pan and add your burger patties making sure not to overcrowd the pan. Sear until cooked through (about 4 minutes on each side). Top each burger with one slice of cheese and allow it to melt.


  • You can build your burger any way you want. As you can see in the photos, I topped the bottom bun with lettuce, then the burger with melted cheese. On top of the burger I added sauce, pico, avocado slices, more cilantro, and replaced the top bun.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. 


Calories: 534kcal | Carbohydrates: 30g | Protein: 23g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 73mg | Sodium: 971mg | Potassium: 817mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1963IU | Vitamin C: 19mg | Calcium: 193mg | Iron: 4mg
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  1. Pingback: Best Burgers In The World | Not Good Internet
  2. My favorite topping is jalapenos with a siracha mayo sauce
    Digicats {at} Sbcglobal {dot} Net

  3. Paula, this is a new twist on a Southwest flavor. I like it! Thanks for sharing.

    Wishes for tasty dishes, Linda

  4. Oh my gosh, Paula. I’m alllll over this burger! Enchiladas are one of my favorite foods, so the thought of eating them along with a juicy burger is just brilliant!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!