RECIPES: Recipe Details

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Fiesta Burger

I love spicy food. I love chipotle. I love avocado. I put these together into a burger and took a cue from those taco salads that were popular back in the early 70's at pot lucks ... the ones with ground meat and taco chips and thousand island dressing. Adding the 1000 island solved the "what kind of sauce or spread do I use on this burger" issue. It sounds kinda wacky, but it works!


1/3 c finely crushed yellow corn tortilla chips
1/3 c minced onion
1/3 c fresh yellow corn scraped off cob
1 chipotle chili pepper in adobo sauce, finely minced
2 fresh jalapeño peppers, seeded and minced
3 Tbsp ground cumin
2 tsp salt
2 lbs freshly ground chuck
1 lime, cut into 6 wedges
6 onion hamburger rolls
1 avocado, cut into twelve wedges
6 thin slices red onion
6 approx 1/2 inch thick slices iceberg lettuce
6 Tbsp thousand island salad dressing


Heat grill to medium high heat.

Using a food processor or mortar and pestle, make a paste from crushed tortilla chips, minced onion, scraped corn off cob, minced chipotle pepper, minced fresh jalapeño peppers, ground cumin and salt.

Sprinkle chili paste over ground chuck, mix seasonings in well to evenly distribute flavor throughout meat, but trying not to over-handle. Form into six 1/3 lb hamburger patties.

Brush grill with vegetable oil. Grill burgers 4-5 minutes each side to desired doneness; remove to plate, tent with foil to keep warm. Grill onion rolls to toasty on split side.

Arrange two wedges avocado on bottom half of grilled bun. Mash down a little with fork to make a good bed for the burger. Place burger patty on top of avocado. Squeeze wedge of lime over burger patty. Top burger patty with sliced red onion. Place sliced iceberg lettuce (or handful of shredded lettuce if the slices fell apart) on top of onion. Spread 1 Tbsp thousand island salad dressing onto top grilled bun. Top burger with top bun.


Spicy and messy—as a great burger should be!