Southwestern Burger
Get ready to ignite your taste buds with this bold and flavorful Southwestern Burger recipe! Crafted with a juicy 80/20 ground beef blend and seasoned with smoked paprika and garlic powder, these burgers bring a smoky, spicy kick to your grill. Topped with melted Monterey Jack cheese, creamy avocado slices, zesty pico de gallo, and a slather of chipotle mayo, every bite is a fiesta of vibrant Southwestern flavors. Nestled in a buttery toasted brioche or sesame seed bun and garnished with fresh cilantro, this burger is the ultimate fusion of rich and fresh ingredients. Perfect for backyard barbecues or casual weeknight dinners, serve it up with a side of sweet potato fries or grilled corn for the full Southwestern experience.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef (80/20 blend for juicy burgers)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 4 Monterey Jack cheese slices
- 4 Burger buns (preferably brioche or sesame seed)
- 0.5 cups Chipotle mayo
- 1 Ripe avocado
- 0.5 cups Pico de gallo (store-bought or homemade)
- 0.25 cups Fresh cilantro leaves
- 2 tablespoons Butter
Instructions
In a large mixing bowl, combine the ground beef, salt, pepper, smoked paprika, and garlic powder. Mix gently with your hands until just combined. Do not overmix to keep the burgers tender.
Divide the seasoned beef mixture into 4 equal portions (about 6 ounces each) and form them into patties slightly larger than the burger buns. Make a small indentation in the center of each patty to prevent it from puffing up during cooking.
Heat a grill or grill pan over medium-high heat. While the grill is heating, lightly brush both sides of the burger patties with a small amount of oil to prevent sticking.
Place the patties on the hot grill. Cook for about 3-4 minutes per side for medium doneness, or until the burgers have reached your desired level of doneness. During the final 1-2 minutes of cooking, lay a slice of Monterey Jack cheese on top of each patty, allowing it to melt slightly.
While the patties are cooking, split the burger buns in half and lightly butter the cut sides. Toast the buns on the grill or a skillet until golden brown, about 1 minute. Remove from heat and set aside.
Spread a generous layer of chipotle mayo on the bottom half of each toasted bun. Add a cooked burger patty with melted cheese on top.
Slice the avocado and arrange a few slices over each burger. Spoon about 2 tablespoons of pico de gallo onto the avocado, then garnish with a few fresh cilantro leaves.
Top with the remaining bun halves and serve immediately. For an extra Southwestern flair, pair with sweet potato fries or a side of grilled corn.
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.8 g | 404% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 36.5 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1142 mg | 88% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3234 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
