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Cinco de Mayo Burger


This year for Cinco de Mayo I grilled some burgers, dressed them up with hot sauce and cheese, and served them in-between sauteed corn tortillas topped with guacamole and cilantro. You can make this as spicy as you like, I'd call this version "medium." This is certainly not an authentic Mexican dish, but muy delicioso!

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  • 1 pound lean ground beef
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • Mrs. Dash Southwest Chipotle Seasoning Blend to taste
  • 1 avocado
  • juice of 1 fresh lime
  • 1 package, store bought Holy Guacamole salsa blend
  • 1 scallion chopped
  • 1/3 cup cilantro leaves, divided
  • 8 slice cheese, your choice
  • 9 teaspoons Sriracha sauce, more or less to taste
  • 8 (6-inch) corn tortillas
  • butter and canola oil


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Split open your avocado and slice into 3/4-inch chunks. Pour lime juice over the avocado flesh and let the tanginess sink in.

Now add the packaged Holy Guacamole to the fresh and mix in the sliced scallions and 1/2 the cilantro. Set aside and get ready to make the burgers.

Form 4 burger patties with the ground beef. On both sides of burgers, liberally sprinkle kosher salt, ground black pepper, and Mrs. Dash Chipotle Seasoning Blend. This would be a good time to heat up your grill or indoor grill pan.

While burgers are cooking (3 to 4 minutes per side) prepare your tortillas (they become the buns). On each of the 8 tortillas, spread about a teaspoon (or more) of Sriracha sauce and add a slice of cheese. When burgers are done, top the designated bottom tortillas with the burgers and cover with remaining cheese/Sriracha and get ready to bring this dish together.

In large sauté pan add a small amount of butter and oil. Place burger tortillas in hot oil and cook on medium until tortillas are light brown and cheese is melted. I have to do this in 2 steps as my pan is not large enough to cook four, so after the first two are cooked, I leave them in a warm oven so they stay warm.

Top finished burgers with the prepared guacamole, maybe some sour cream, and a dab or two of salsa, and reserved cilantro leaves. I cut my burger in half because I knew it would be a little messy, but I did eat it with my hands- guac sliding down my chin and beef juices making their way down my elbows. Messy or not not, I'm definitely making these again.

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