Description

These Cheesy Beef Enchilada Burgers combine the bold flavors of Mexican enchilada sauce, crunchy tortilla chip crumbs, and melty cheddar cheese in a juicy beef patty. Topped with sizzling fajita-style bell peppers, onions, jalapeños, and creamy homemade guacamole, these burgers offer a delightful fusion twist perfect for a satisfying weeknight dinner or weekend cookout.

Ingredients

Scale

Burger Patties

¾ cup tortilla chip pieces (plus more chips for serving)
1 pound 90/10 ground beef
½ cup red enchilada sauce (divided)
½ cup finely shredded cheddar cheese
1 teaspoon taco seasoning
1¼ teaspoons salt (divided)
½ teaspoon black pepper (divided)
3 tablespoons avocado oil (divided)
4 slices cheddar cheese
4 hamburger buns (toasted)

Fajita Veggies

1 red bell pepper (seeded and thinly sliced)
2 jalapeño peppers (seeded and thinly sliced, optional)
1 small sweet onion (thinly sliced)
2 tablespoons water

Guacamole

1 large avocado
1 tablespoon lime juice (from ½ lime)
½ teaspoon salt
¼ teaspoon black pepper

For Serving

Fresh cilantro (for garnish)
Extra tortilla chips (optional)

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Instructions

Pulse tortilla chips: Place the tortilla chip pieces in a food processor and pulse for 20-30 seconds until they break down into coarse crumbs, approximately ⅓ cup.
Make the patties: In a large bowl, combine ground beef, ¼ cup enchilada sauce, crushed tortilla chips, shredded cheddar cheese, taco seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly and shape into four equal patties roughly 4 inches wide and 1 inch tall. Refrigerate for at least 15 minutes to help them firm up.
Cook the patties: Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high heat. Cook the patties in a single layer for 5-6 minutes on one side until browned, then flip and cook an additional 5-6 minutes or until internal temperature reaches 145°F for medium or 150°F for medium-well. During the last 2 minutes, place a cheddar cheese slice on each patty and cover the skillet to melt the cheese. Remove patties and tent with foil to keep warm.
Sauté the veggies: While the patties cook, heat 2 tablespoons avocado oil in a separate cast-iron skillet over medium-high heat. Add bell peppers, onion, and jalapeños (if using), cooking for 4-5 minutes while stirring occasionally. Add water, ½ teaspoon salt, and ¼ teaspoon black pepper, then continue cooking for 4-5 minutes until the vegetables are tender and slightly caramelized. Remove from heat.
Make the guacamole: In a medium bowl, mash the avocado with lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper using a fork until mostly smooth with some chunks remaining. Cover and set aside to keep fresh until assembly.
Build the burgers: Spread a generous layer of guacamole on the bottom bun, place a cheese-topped beef patty on top, add a scoop of the sautéed fajita veggies, sprinkle with extra tortilla chips for crunch if desired, and drizzle with remaining enchilada sauce. Top with the bun and garnish with fresh cilantro. Serve immediately.

Notes

Use 90/10 ground beef for a good balance of flavor and fat content.
The jalapeño peppers are optional; omit if you prefer a milder burger.
Keeping the patties chilled before cooking helps them hold their shape better during cooking.
For extra crunch, add more crushed tortilla chips when assembling the burger.
Toasting the buns enhances flavor and prevents sogginess from sauces and guacamole.
The internal temperature for medium-well burgers is 150°F; adjust cooking time to your preferred doneness.