Am I the only one who is in denial that this weekend is the last exhale of summer in its truest form? The end of sunscreen-filled days doing whatever suits one’s fancy? The season where the first thought about dinner starts with what one can grill? I may wear white shoes next week in protest.
Though grilling can really be done all year long, picking something to celebrate the end of the season seemed just the ticket. One of my favorite food genres is Mexican food, loving the bold, spicy heat that tells-it-like-it-is. And though I did grill a version of Mexican food in Smoked Chorizo Soft Tacos with Grilled Peach-Corn Salsa, traditional Mexican food does not play exactly to the grill menu.
Well, not to most people. As I vacillated between burgers and Mexican food for the weekend menu then I had the idea to combine them (I’m a Gemini; I like diversity and can’t bear to pick only one if two are possible). I loved the Bacon Southwestern Burgers (which also includes tips for making perfectly grilled burgers) I made recently loaded with green chilies and guacamole and decided to do a Stuffed Taco Burger. They have everything we love in a taco (minus the corn shell which certainly could be eaten in chip form on the side) packaged in a burger.
Juicy, perfectly grilled burgers stuffed with refried beans with green chilies, guacamole, cheese and salsa. Dressed on top with the requisite shredded lettuce and fresh, seasonal tomato slices. If you are addicted to cheese like I am, another slice of gooey cheese on top of the burger is perfection. Such a fantastic surprise when biting into the burger to find what awaits in the middle!
These burgers could not be better. The flavor signature of a taco in the package of a burger. A perfect match to send the summer off with a hearty bang!
Stuffed Taco Burgers
Ingredients
- 1 ½ pounds 85% fat Ground Beef
- Heaping 1/3 cup Red Onion , diced
- 2 tablespoons Taco Seasoning Mix
- ¼ cup smooth Guacamole (homemade or store-bought)
- ¼ cup Refried Beans with Green Chilies
- ¼ cup Salsa
- ¼ finely grated Mexican blend cheese (Cheddar, Colby and Monterey Jack; or your choice)
- 4 hamburger buns (gluten-free or with gluten based on your preference)
- Garnish: Tomato Sliced , crisp Lettuce (iceberg or Romaine hearts), extra cheese, buns, condiments)
Instructions
- In a large bowl, combine the diced onions and taco seasoning to fully combine. Add ground beef and kneed to combine the onions, seasoning and the beef fully.
- Divide the ground beef into 4 equal portions.
- Divide one portion in half; knead one half into a patty 4 inches in diameter (about ½ inch thick). Place on a working surface and gently press in the middle of the patty to create a slight indentation.
- Spoon 1 tablespoon of the refried beans into the indentation. Gently spread with a spoon or your fingers to create a circle, leaving about 3/4” of ground beef around the circle on the outside. This is necessary to marry the bottom and top portions of the burger with room to pinch them together.
- Continue layering the guacamole (on top of the refried beans); also spreading it to cover the beans. Follow with the salsa, spreading it to cover the guacamole, topping the guacamole with the grated cheese.
- Knead the remaining portion of the ground beef into a patty 4-inches in diameter. Place on top of bottom patty and pinch sides together to seal.
- Repeat Steps 3-6 for the remaining ground beef portions. Place stuffed burgers on a plate, cover and refrigerate for an hour.
- Heat a gas grill to High. Once fully heated brush the grill clean with a grill brush tool. Divide the hamburger buns to tops and bottoms; place the inside of each half face down on the grill to mark the buns and warm them (30 seconds to a minute; check frequently so they do not burn). Set aside.
- Lightly brush each side of the chilled hamburger patties with olive oil. Place them onto the grill allowing space between them. Close the lid of the grill and allow them to cook for 3 minutes and develop a good sear.
- With a grill spatula, gently turn the burgers over. Close lid and allow the burgers to cook an additional 6-8 minutes, checking for doneness by the burger color (should be browned and opaque), any juices coming from the burger naturally being clear and lastly checking for an internal temperature of 160 degrees. NOTE: If desired add a slice of cheese on top a minute before the burger is to finish grilling so it can melt. Remove burgers and place them on a clean plate for 5 minutes to rest.
- Serve topped with shredded lettuce and sliced tomato on the warmed bun.
Other burgers you might enjoy:
The Perfect Burger Recipe {Bobby Flay via The Food Network}
Bacon Wrapped Jalapeno Popper Burger {Closet Cooking}
Frito Chili Cheeseburger (A Spicy Perspective}
Grilled Asian Pork Burger {Heather Christo}
Quinoa Veggie Burgers with Pickled Red Onion {Love and Olive Oil}
Aloha BBQ Sliders {Tidy Mom}
Blue Cheese Burgers {Pinch My Salt}
Helene D'souza says
Toni I am craving your stuffed taco burger now, just look at this beauty! The summer heat has come back here and we will enjoy the burger.
Toni Dash says
Helene you are so sweet AND were on this as soon as it posted! I’m sorry your heat is back. Ours is subtly dwindling but I think we still have plenty of grilling weather left!
Adri says
Oh my goodness, but that is probably the most gorgeous shot I have ever seen of a burger. It looks astoundingly tempting. I love the whole idea. Wow!
Toni Dash says
Thank you Adri! You are too kind. They are really yummy I will confess. I was asked for seconds pretty immediately from my taste testers! Hope you’ll have a great Labor Day! Thanks as always for reading and commenting.
Lea Ann (Cooking On The Ranch) says
Hi Toni. Work, blogging and life has kept me so busy, I’ve not stopped by for awhile … but this taco burger reeled me right in. Gorgeous photos and sounds delicious. I saw those Grilled Asian Pork Burgers from Heather Christo the other day and immediately pinned. Have a great Holiday Weekend.
Toni Dash says
Hi Lea Ann! Nice to have you pop by. I certainly understand being busy. Knowing your love for spice and heat, I think you’d love these burgers. The burgers I linked to at the end of the post all sound great to me too! Enjoy the rest of your weekend! Hope things slow down for you!
Anna says
Is the bun pictured gluten free? If so, what brand is it? It looks too good to be gluten free 🙂
Toni Dash says
YES Anna they are gluten-free! Normally I use Udi’s hamburger and hotdog buns (seen with this burger: https://boulderlocavore.com/2013/06/southwestern-bacon-cheeseburgers.html) though they were sold out so these are from Rudi’s. I believe both brands are available nationwide and you can order Udi’s products from their website.
Colleen says
I immediately forwarded your post to my sister in Carlsbad CA whose rule is that the maximum number of times tacos can be eaten in one day is three. She has requested that these Stuffed Taco Burgers be on the menu when all of us “sisters” (ours from TN and her two daughters) get together in Sacramento to celebrate the fall equinox in a few weeks. So your “end of summer” fiesta will truly help us mark the transition to the new season in a memorable way – thank you! These look absolutely delicious. Hmmmm, I wonder if I should start practicing the recipe now???
Toni Dash says
Of course you should! You’d never want to try a new recipe on guests before you have tried it yourself…..once, twice, maybe even three times! BTW I have a post coming up on peach recipes to be tried before summer’s end and late summer foods. They should be out before your Sister-a-thon. My all time summer favorite? Savory Tomato Pie. Must have at least one per summer. Would go with the Taco Burgers too (recipe is already on my blog – see ‘Recipes’ ‘Entrees’). Happy Labor Day!
cau thang gia re says
Thank for sharing this recipe. I love burgers so much. This is my favorate of breakfast. I will try this recipe. Thank for sharing.