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Tex-Mex Guacamole Burger

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5 tablespoons butter, divided
1/4 cup diced onion
3 garlic cloves, minced
4 tablespoons taco sauce, divided
1/3 cup refried beans
2 teaspoons chili powder
1/2 teaspoon onion salt
1-1/2 pounds 80% lean ground beef
4 slices Havarti cheese
1 cup guacamole
4 tomato slices
4 pieces butter lettuce
4 onion buns, split
1/3 cup mayonnaise

Tex-Mex Guacamole Burger

Tex-Mex Guacamole Burgers are so flavorful and tender, with refried beans and taco sauce in the meat.

  • Serves 4
  • Easy

About This Recipe

Tex-Mex Guacamole Burger is a fabulous and easy twist on the classic American burger. This colorful recipe adds refried beans, taco sauce, and chili powder to the meat itself, which makes the burger more tender and flavorful. It’s assembled on a toasted onion bun, which is coated with a spicy mayonnaise after it’s toasted, with cool and suave guacamole, a thick slice of juicy onion, melted Havarti cheese, and crisp lettuce.

Don’t you just want to sink your teeth into that right now?

This burger is perfect for summer cookouts or for any summer holiday, like the Fourth of July or Labor Day.

I probably don’t have to tell you this by this time, but I’m going to anyway. Please cook your burgers to 160°F, and test that temperature with a food thermometer. I know I’m being a nag, but I have had food poisoning and the experience was terrible. Unfortunately, ground beef is not safe to eat rare or medium rare, or medium. And this advice goes double if you are serving young children, pregnant women, the elderly, or anyone with a chronic medical condition.

So now that’s out of the way, what do you serve with your burger? Why, My Mom’s Potato Salad, of course! The smooth and creamy salad is mild and rich, and the perfect compliment to the spicy burger.

You have the choice of how spicy to make this recipe. You can make it mild by choosing mild taco sauce and not adding jalapeños. Or you can jazz it up and make it as spicy as you dare.

After this flavorful meal, give your guests something cold and sweet. Chocolate Velvet Freeze would be perfect.

How to make the best Tex-Mex Guacamole Burger

  • I love Ortega vegetarian refried beans, because they have the cleanest flavor.
  • Combine the refried beans, onions, garlic, and taco sauce first. Then add the meat and mix with your hands until the mixture is just combined.
  • Don’t handle the burgers too much, or they will be tough.
  • After you form the burgers, wash your hands with soap and water.

Why this recipe works

  • The spicy and tender burger is made more flavorful and soft with the addition of the refried beans.
  • The guacamole, cheese, tomato, and lettuce add cooling contrast.

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In a small microwave-safe bowl, combine 1 tablespoon butter with the onion and garlic. Microwave on 70% power for 2 to 3 minutes, checking after 2 minutes, until the vegetables are tender. Put into a large bowl.


Add the 2 tablespoons of the taco sauce, refried beans, chili powder, and onion salt to the onion mixture and combine.


Add the ground beef to the onion mixture and mix gently with your hands just until combined. Form the mixture into four patties about 1 inch wider than the onion buns. Press an indentation into the center of the patties so they don't puff up on the grill.


Wash your hands.


Prepare and preheat the grill. Meanwhile, get the cheese, guacamole, tomato slices, and lettuce ready.


Spread the cut sides of the buns with the remaining butter. Then, in a small bowl, combine the mayonnaise with the remaining 2 tablespoons taco sauce.


Put the burgers on the grill and cook, turning once, until the internal temperature is 155°F. Remove the burgers to a clean platter, cover with foil, and let stand for 7 minutes. The temperature will rise to 160°F in that time. Top the burgers with the cheese slices.


While the burgers are resting, put the cut buns, cut side down, on the grill and toast for about 2 minutes. Remove from the grill and place on a serving plate.


To assemble the burgers, first spread the cut sides of the buns with the mayonnaise mixture. Then top the bottom halves of the buns with the lettuce, burger, avocado, tomato, and the top bun. Dig in.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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