Tex-Mex Burgers


The nice weather we have been having made me think of grilling which made me think of these burgers.  They are spicy so if you don’t like spice, these probably aren’t for you.  Just remember not to work the ground beef too much or you will have tough burgers.   I grilled these on my grill pan since we ran out of gas for the grill and it worked great ~ just oil or spray the pan a little so they don’t stick.  I also make a thumbprint in the middle of each burger so they don’t get that “hump”.


Tex-Mex Burgers

Cajun Mayonnaise:
1/2 cup mayo
1 tsp Cajun seasoning

1 1/2 lbs. ground beef
1 jalapeno, seeded and chopped
1/2 cup onion, diced
1 clove of minced garlic
1 tbsp Cajun seasoning
1 tsp Worcestershire sauce
4 slices of pepperjack cheese
4 burger buns
4 lettuce leaves
4 tomato slices

Cajun Mayo: Mix mayo and seasoning in small bowl until well combined. Keep in the refrigerator until ready to use.

Burgers: Mix together the burger, jalapeno, onion, garlic, cajun seasoning and the Worcestershire. Pat down into bowl and divide into fourths (this way the burgers will all be about the same size and will cook the same time). Using one of the fourths at a time, flatten into patties, pressing a thumb into the middle (so you won’t get that “burger bump).

Heat your grill or grill pan and cook until your desired doneness. During the last couple of minutes, place a piece of pepperjack on the top and let it melt.

Spread some of the Cajun mayo on the buns, place burger on the botoom and top with a tomato slice and a lettuce leaf.

Makes 4 burgers.

Happy Cooking!


13 thoughts on “Tex-Mex Burgers

  1. Pingback: Tex-Mex Burgers | The Perfect Barbecue

  2. Pingback: Tex-Mex Burgers | The Perfect Barbecue

  3. I made these for dinner just a little while ago. (Enjoying the warmth before the cold hits again!) We grilled these outside, and they were simply FANTASTIC!!!! Will be making these again..and again..Thank you!! 🙂

  4. These sound so good. We had an exceptionally warm day today
    and now I have the grilling bug. Can’t wait to try these.

  5. Love the spiciness. I’m supposed to make burgers tonight, in fact, and I’m looking forward to it even more after seeing your melty meaty photo.

    As Lynda said, thanks for the thumb tip. I didn’t know to do that. This is also only the second time I’ve heard about not overworking the meat and I will now keep it in mind!

    • I don’t always remember not to overwork the meat but it does make a difference. It’s kind of hard when there lots of ingredients.

  6. Nancy you’re so right, if you overwork the mix it does get tough & this is something I often forget when making burger patties or meatballs. (It kind of compresses the meat/lets all the air out ?) Great tip about the thumb print, too 😉

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