Mexican Burger Recipe
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.
III has become the master of the grill in recent years when it comes to seasoning and crafting the perfect hamburgers. I must admit they are really a staple when friends come over, especially in the Summer months. It’s also the perfect meal to be able to tackle together, sinceIII can focus on the main dish and I can whip up some oven baked french fries and a side salad.
However, every now and then we are up for mixing things up a little bit and Friday night was just the night to do so! Earlier, in the week I had run to Walmart to grab a few things (their Milk was on sale!) and I ran across Kraft’s mix of cheddar and pepper jack natural shredded cheese.
Did yall know they made this combination? I’m honestly not sure if it’s new or new to me, but I was pretty excited and it sparked an idea for dressing up our normal cheeseburgers. This Friday we would be having a fiesta with some help from #CollectiveBias
To go along with the cheddar/pepper jack cheese blend, I also grabbed some taco meat seasoning, a can of tomatoes, an avocado, jalapenos, an onion, chipotle sauce, and Kraft’s Ranch Dressing.
First I whipped up this ranch/chipotle sauce and let it sit in the refrigerator for several hours. It is 3 parts ranch dressing to 1 part chipotle sauce….and folks, it has a kick so be ready! You can obviously add more ranch or more chipotle to make it to your liking.
Here is the recipe for the Mexican cheeseburgers themselves!
- 1 pound ground beef (I prefer 15/85 when cooking burgers)
- 1 package of Taco seasoning
- 1 can of tomatoes
- Kraft Natural Shreds Cheddar/Pepper Jack Mix
- Tortilla Chips
- To prepare your meat, mix 1 package of Taco Seasoning, 1/2 can of diced tomatoes, and 1 pound of ground beef together. Form patties.
- Grill hamburger patties at about 400 degrees, for 8 minutes per side.
- Allow to rest before serving.
- Top with Kraft Shreds Cheddar/Pepper Jack Mix, avocado slices, tomatoes, onions, crushed tortilla chips, and Chipotle Ranch Sauce and serve on a sesame seed bun!
- Depending on how pink/brown you like your meat cooking time might need to be adjusted....directions are for medium well (no pink).
After seasoning the burgers,
I prepared a little dressing station for the burgers with all Mexican toppings…
III and I dressed our burgers a little bit differently; he prefers jalapenos where I’m not quite on board for that much of a kick!
I was able to freeze the other two patties, so they will be perfect to pull out for a quick supper in a few weeks! III and I really LOVED how these burgers turned out. It’s nice to put a new spin on an old recipe.
While we are talking about new recipes, I also have discovered this new app called Blippar. Have you heard of it? It’s awesome. You can scan items, like Kraft Cheese products with your phone and a menu will pop up with other Kraft recipes for dressing up the great American cheeseburger (along with a cool way to get your photo “taken” with Brad Paisley! Mud on the Tires might be one of my favorite country sounds of all time :o) #SayCheeseburger
So, how do you dress up your burgers? I’m always looking for new ideas for reinventing this classic!
1 thought on “Mexican Burger Recipe”
One of my favorite ways to eat burgers, love these! Thanks for sharing! #client
Kristy recently posted…Frozen Chocolate Cheesecake & Make Bake Create