Burgers make me happy inside.
Regular burgers, cheeseburgers, bacon cheeseburgers, barbeque burgers with onion rings, bacon cheeseburgers with fried eggs on top… I’ll take one of each with a side of fries. Because it’s Friday.
Oh, and how about those weird burgers they have at hole-in-the-wall burger joints, like the ones with peanut butter? Have you had one of those? And then you think they’re gonna make you gag and you’ll never be able to look at that place the same way again, but they’re actually, like, kinda good, and you end up coming back every weekend for the rest of time?
This burger isn’t that much of a stretch. It’s a spicy, juicy, texturally chippy burger (and yes I mean chips, as in my favorite food ever, because putting one of my favorite salty foods inside of one of my other favorite salty foods is definitely a good idea), covered with melted cheddar, and then loaded with a proper slathering of guacamole.
I think this would also be a good time to substitute a tortilla for a bun.
Very much unlike a person ordering the “whole wheat tortilla” for their all-American cheddar, pickles, lettuce, and tomato burger because they think it’s a flavor of hamburger bun. A flavor. #bjork
Nope. Tortilla is not a flavor. And I won’t be sad if you toss away your buns and use tortillas instead on this one. I stuck with regular buns because tortillas are not in particularly high demand here in the Philippines, and it was still yummy as white bread loaded with a burger and cheese and guac usually is, BUT as I was making this I definitely had visions of some kind of a burger-burrito-hybrid-melty-thing shmooshing around in my head. Can someone make that happen please?
- 1½ lb. ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ⅓ cup salsa
- 1 onion
- 1 chipotle pepper (canned in adobo sauce)
- 2 eggs, beaten
- ¾ cup finely crushed tortilla chips
- 6-8 slices cheddar cheese
- 6-8 burger buns
- 2 avocados
- 1 bunch cilantro
- ½ small red onion
- 2 teaspoons salt
- 1 teaspoon lime juice
- Cut the avocado in half and remove the pit. Scoop the flesh out of the skin with a spoon and place it in a small mixing bowl. Mash the avocados with a fork until mostly smooth. Finely chop the red onion and cilantro. Stir the onion, cilantro, salt and lime juice in with the avocado. Cover with plastic wrap and store in the refrigerator for up to 12 hours.
- Place the meat in a large mixing bowl. Add the cumin, chili powder, cayenne, salt, and salsa. Use your hands to thoroughly combine the ingredients. Chop the onion and chipotle pepper and add to the mixing bowl. Mix well. Add the eggs and tortilla chips and use your hands to thoroughly mix ingredients again.
- Form the meat into round patties, about 1½ inches thick. Heat a nonstick frying pan over medium heat. Cook the burgers, 2-3 at a time (or however many fit in the pan). Cover the pan with a lid and allow the burgers to cook for 5 minutes, checking once or twice to avoid burning on the bottom. After 5 minutes, the bottom side should be browned and the there should be little to no pink on the top side. Flip the burgers and cook uncovered for another 2-3 minutes to achieve desired browning. Also, this is a good time to add the cheese to the tops of the burgers because it will melt slightly in the hot pan.
- Serve burgers on toasted buns (just 3-4 minutes under the broiler will do the trick) and top with a dollop of chilled guacamole.
Making extra guacamole is not a bad idea. It’s just not.
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