RECIPES: Recipe Details

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7-Layer Tex-Mex Dip Burger

A favorite dip served at parties in Texas is a 5 or 7 -layered dip made traditionally of refried beans, salsa, guacamole, sour cream, and cheddar cheese. I have added corn and black olives to these layers along with a beef burger and lettuce to make this Tex-Mex burger.


2 pounds ground chuck
1 tablespoon Taco seasoning
1/2 cup fresh chilantro, chopped
2 teaspoons salt
3 tablespoons olive oil
6 slices sharp cheddar cheese
6 crusty whole grain Kaiser rolls, split
1 8 oz package cream cheese, softened
1 tablespoon Taco seasoning
1 cup canned Refried beans
1 cup El Paso Roasted tomato, chipotle, corn salsa
1 cup prepared hot guacamole
½ cup black olives, chopped
1 cup iceberg lettuce shredded


Prepare a medium-hot fire in a charcoal grill. To make the patties, combine in a large bowl the ground chuck, taco seasoning, cilantro, and salt. Shape into 6 patties and rub with olive oil. Cook on the grill until medium rare. Add the cheddar cheese to the patties on the grill and remove them after the cheese melts. Brush the olive oil on the cut side of the rolls and place on grill. Toast until golden brown.

In a small bowl combine the cream cheese with the taco seasoning. To assemble the burger spread the bottom roll with cream cheese and layer with refried beans, salsa, the pattie with cheese, guacamole, black olives, lettuce and roll top.
Makes 6 burgers


The layers can be modified to your liking. You might try onions, jalapeno peppers, sour cream, or green olives.