Mexi Whopper Burger Recipes

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MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE



Mexi-Mac Burgers and Waffle Fries with Taco Sauce image

I call my version of a Big Mac a "Big S'mack." This is my "Spicy Mexi-Mac." The patties are half beef, half chorizo. It's burger and fries with a south of the border twist. The secret to this flavorful burger is the mix of chorizo and ground beef, and just a few spices turn these frozen waffle fries into a zesty, spiced side.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

1 bag frozen waffle cut fries
Salt and pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon granulated garlic
3 to 4 scallions
1 cup sour cream
1/2 cup ketchup, Sir Kensington's preferred brand
1/2 cup drained pickled jalapeno peppers, mild, hot or a mix
3 cloves garlic
1 small white onion
1/2 pound Mexican beef chorizo or Mexican pork chorizo
1 pound ground beef
Salt and pepper
About 1 tablespoon Worcestershire, Lea and Perrins preferred brand
1 tablespoon neutral oil
Gem romaine or iceberg lettuce
4 slices yellow cheddar or American cheese
4 slices Pepper Jack cheese
4 sesame seed rolls, Big Marty's preferred brand
Sliced pickle chips, spicy Italian by Grillo's preferred brand
1 bottle mild or hot taco sauce
Mezcal Sour, for serving, recipe follows
Ice
1 1/2 ounces mezcal
1 lemon, juiced
1 lime, juiced
2 tablespoons simple syrup
Seltzer, for topping

Steps:

  • Preheat oven to 450 degrees F with rack above center.
  • Gather your ingredients.
  • For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
  • For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
  • For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
  • Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
  • Chop the remaining onion and chop some lettuce, about 2 cups.
  • Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
  • To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
  • Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.

MEXICAN SHRIMP BURGERS



Mexican Shrimp Burgers image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 pound medium shrimp, shelled and deveined
2 tablespoons finely chopped fresh cilantro
2 large eggs
1 cup plain breadcrumbs
2 tablespoons chipotle adobo sauce
1 tablespoon fresh lime juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons vegetable oil
4 hamburger buns, split and toasted
2 medium tomatoes, sliced
4 butter lettuce leaves
1/4 cup mayonnaise
1 tablespoon fresh lime juice
2 medium cloves garlic
1 avocado, halved and pitted
Sea salt and freshly ground black pepper

Steps:

  • For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside.
  • Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes.
  • For the avocado aioli: Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth.
  • Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown.
  • Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy!

MEXICAN CHORIZO BURGER RECIPE BY TASTY



Mexican Chorizo Burger Recipe by Tasty image

Here's what you need: ground beef, salt, chili powder, ground chorizo, oil, hamburger buns, manchego cheese, guacamole, pico de gallo, cotija cheese, sour cream

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11

1 lb ground beef, 80% lean
1 teaspoon salt
1 tablespoon chili powder
⅓ lb ground chorizo
1 tablespoon oil
3 hamburger buns
3 oz manchego cheese, sliced
½ cup guacamole
⅓ cup pico de gallo
⅓ cup cotija cheese
¼ cup sour cream

Steps:

  • Mix together the patty ingredients until combined.
  • Form the beef mixture into 3 round patties.
  • Heat oil in a pan over medium heat.
  • Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
  • Cook for 6 more minutes until the cheese is melted.
  • Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
  • Enjoy!

Nutrition Facts : Calories 1151 calories, Carbohydrate 47 grams, Fat 72 grams, Fiber 3 grams, Protein 72 grams, Sugar 7 grams

TEX-MEX BURGER



Tex-Mex burger image

Celebrate the flavours of Central American with a juicy cheeseburger topped with fresh avocado

Provided by Good Food team

Categories     Main course

Time 25m

Number Of Ingredients 8

500g beef, pork or turkey mince
1 red onion , finely chopped
1 tsp cayenne pepper
1 tsp dried oregano
4 rolls , toasted
4 slices Monterey Jack cheese
4 tbsp chopped fresh tomato
1 avocado , sliced

Steps:

  • Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Cook burgers for 15 mins or until done to your liking, flipping over halfway through.
  • Serve in rolls with cheese, tomato and avocado.

Nutrition Facts : Calories 589 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium

MEXICAN BEEF BURGERS



Mexican Beef Burgers image

"When half the family requested hamburgers and the others wanted tacos, my daughter-in-law and I came up with this compromise," recalls Stanny Barta of Pisek, North Dakota.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

2 cans (4 ounces each) chopped green chilies
2 eggs, lightly beaten
1/3 cup salsa
1/4 cup finely chopped onion
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
3/4 cup finely crushed corn chips
8 flour tortillas (10 inches), warmed
TOPPING:
Chopped tomatoes
Chopped ripe olives
Shredded cheddar cheese
Shredded lettuce
Salsa
Sour cream

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas.

Nutrition Facts : Calories 508 calories, Fat 22g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 7g fiber), Protein 31g protein.

CHORIZO BURGER



Chorizo Burger image

An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

Provided by Q80 BurgerBelly

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 4

Number Of Ingredients 15

1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4 soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated

Steps:

  • In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
  • Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
  • Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
  • Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
  • Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
  • Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g

MEXI-BURGERS



Mexi-Burgers image

This is a good change of pace burger. It's a quick meal and real good. According to how big you make them, they will make 4 to 6 burgers.

Provided by Darlene Summers

Categories     Meat

Time 15m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1/2 cup onion, chopped
1/4 cup green chili, chopped
1 garlic clove, crushed
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon hot sauce
salt and pepper

Steps:

  • Combine all ingredients.
  • Mix well.
  • Make into patties.
  • Cook in large skillet.
  • When done serve on hamburger buns.

Nutrition Facts : Calories 259.2, Fat 17.2, SaturatedFat 6.7, Cholesterol 77.1, Sodium 111, Carbohydrate 3.5, Fiber 0.6, Sugar 1.4, Protein 21.6

MEXICANA VEGGIE BURGERS



Mexicana Veggie Burgers image

Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.

Provided by claudia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 12

Number Of Ingredients 14

1 cup white rice
2 cups water
1 (10 ounce) package frozen corn niblets
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 clove garlic, minced, or more to taste
⅓ cup shredded sharp Cheddar cheese
⅓ cup all-purpose flour
1 pinch red pepper flakes, or to taste
¼ cup all-purpose flour, or more if needed
½ teaspoon Cajun seasoning, or to more taste
1 pinch red pepper flakes, or more to taste
1 tablespoon olive oil

Steps:

  • Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
  • Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
  • Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
  • Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
  • Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 33.3 g, Cholesterol 3.3 mg, Fat 4 g, Fiber 4.5 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 247.9 mg, Sugar 0.9 g

MEXI WHOPPER BURGER



Mexi Whopper Burger image

This is wonderful when it is all put together. I didn't include a recipe for your Burger pattie - Use your favorite one. You don't need all these toppings but don't miss the crumbled Corn chips. The recipe is topping for one burger but just repeat as many times as you want. Wonderful served with Jicama Salad & Fries

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

1 (6 ounce) hamburger patties, your favorite
1 slice cheddar cheese
1 1/2 teaspoons taco seasoning mix
1/4 cup shredded lettuce
2 tablespoons salsa (mild, medium of hot)
2 canned jalapeno peppers, chopped (optional)
1 tablespoon sour cream
1 tablespoon black olives, sliced
4 corn chips, crumbled
sliced avocado (optional)
1 kaiser roll

Steps:

  • Cook your burger in your usual way, toast the bun, butter it if you wish but I don't think you need to.
  • Pile on all the toppings and enjoy!

Nutrition Facts : Calories 1620.5, Fat 117.1, SaturatedFat 46.9, Cholesterol 397.7, Sodium 1198.4, Carbohydrate 34.3, Fiber 2.5, Sugar 2.9, Protein 101.1

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