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. This burger has a further enchilada twist and is piled high with fresh toppings! So delicious.
I’m sharing this fabulous burger for #BurgerMonth which is the month of May. Perfect timing with warmer weather and Memorial Day festivities, right? Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank American Lamb Board, Cowboy Charcoal, Char-broil, Casabella, Cabot Cheese, Grill Master Club, Certified Angus Beef, and CuttingBoard.com for the prize packages! (More below and how to enter!)
Enchilada Burger Recipe
If you love burgers and like spicy, this Enchilada Burger Recipe will be your new favorite. I used Certified Angus Beef® brand beef and seasoned it with taco seasoning (homemade recipe below). I further enhanced the Enchilada essence by smothering it with spicy enchilada sauce (homemade recipe below) and creamy cheese.
Fresh pico de gallo (homemade recipe below), lettuce, and avocado slices round out the toppings on this creative burger. It’s fresh and filling and the perfect grilled summer burger!
I personally live the different flavors and textures of this Enchilada Burger Recipe. It would be perfect for entertaining this summer. 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.
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!
- 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
TACO SEASONING RECIPE1 tablespoon chili powder1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepperCombine all ingredients, store in an airtight container. HOMEMADE ENCHILADA SAUCE1/4 cup vegetable oil2 tablespoons all-purpose flour2 tablespoons chili powder1 (8 ounces) can tomato sauce1 cup water, or more if needed1/4 teaspoon cumin1/2 teaspoon garlic powder1/2 teaspoon onion powder2 tablespoons brown sugarsalt to tasteHeat 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.PICO DE GALLO RECIPE2 small yellow or red onions6 Roma tomatoes1 cup fresh cilantro leaves, chopped1 jalapeno, seededjuice of ½ limesalt to tasteDice 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.Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
For all the burger recipes submitted for #burgermonth, visit Girl Carnivore.