Taco Burger

Why You’ll Love This Taco Burger Recipe

Tired of the same old dinner routine? Here are just a few reasons you should mix things up and give this taco burger recipe a whirl:

• Somewhere between “Tex” and “Mex”. Craving tacos, but kind of want a burger at the same time? These Tex-Mex taco burgers are the answer. Between the zesty, taco-seasoned ground beef and the classic burger fixings (melted cheddar, tomatoes, lettuce, and Thousand Island dressing), you’ve got the best of both worlds.
• Big, bold flavors. Every bite of these taco burgers is an explosion of flavor. The taco-seasoned beef is bold and zesty, the cheddar is rich and savory, and the Thousand Island dressing ties it all together with its creamy, tangy kick. The perfect combo.
• Quick and easy to make. Done in less than 30 minutes, these burgers are ideal for busy weeknights and cater to all levels of culinary ability. Gotta love it!

Key Ingredients

Ready to get started? Gather the following ingredients, and you’ll be on your way (have a look at the recipe card below for exact measurements):

• Olive oil – For the skillet. If you prefer avocado oil, you can use that instead.
• Ground beef – I like a relatively fatty beef (80/20, ideally), but you can use something leaner if you prefer.
• Taco seasoning – Any brand will do. If you’d like to make your own, mix together some chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, oregano, and red pepper flakes.
• Melted butter – I prefer unsalted butter for this recipe because taco seasoning often has quite a bit of salt in it already.
• Sliced cheddar cheese – Slice it from the block if you can. That pre-sliced stuff doesn’t melt quite the same. Not a cheddar fan? Pepper Jack would be fun, too!
• Seeded hamburger buns – If you don’t like seeded buns, feel free to use something different. Brioche buns are always a hit.
• Thousand Island dressing – Grab some from the store or whip up my homemade version (you’ll find instructions in the notes section of the recipe card below).
• Diced Roma tomatoes – I highly suggest dicing fresh tomatoes, rather than using canned ones, which carry a lot of extra moisture and can leave you with soggy buns.
• Iceberg lettuce – Slice it up nice and thin for the perfect crunchy topping. Prefer a crispy slaw? Use that instead!

How to Make Taco Burgers

I LOVE that these taco burgers take under 30 minutes to make. Here’s a quick look at how it’s done (you’ll find more detailed instructions in the recipe card below):

Tips and Variation Ideas

Before you get started, have a read through the following tips and tricks from my kitchen to yours. I added some fun variations on the original recipe, too, just in case:

• Let it be. When cooking the beef, let it sit undisturbed for ~4 minutes before seasoning and flipping. This will give it some time to caramelize for a deeper, richer flavor.
• Keep an eye on the buns. When you’re toasting the buns (and melting the cheese) under the broiler, keep a close eye on them! Broilers work fast, and it could be a matter of seconds between perfectly golden-brown and burned beyond repair.
• Use a slotted spoon. When scooping the burger meat onto the buns, use a slotted spoon so the juices from the skillet are left behind. Otherwise, you’ll find yourself with soggy buns.
• Cheese swap. Not a cheddar fan? Pepper Jack would be amazing here. So would Colby Jack.
• Try a different protein. Whether it’s ground chicken, turkey, or Impossible Burger, you can easily swap the beef in the recipe out for another ground meat. Shredded rotisserie chicken would also work! You won’t have to cook it, though.
• Consider tortillas. Want to lean a little harder into the “Mex” side of this burger? Swap the buns out for tortillas! Rather than toasting them in the oven, melt a little butter over medium heat in a large skillet, and add a tortilla. Cook for 1 minute, flip, add the cheese (shredded is better than slices here), and cook until melted. Load the cheesy tortillas up with the seasoned beef and toppings!

How to Store and Reheat Extras

• Refrigerator. Got leftovers? No problem. Let the beef cool and seal it in an airtight container. It’ll keep in the fridge for up to 4 days. It’s best to toast the buns, melt the cheese, and prep the toppings just before serving.
• Freezer. Once the beef has cooled to room temperature, seal it in an airtight, freezer-safe container and store it in the freezer for up to 3 months. Allow the meat to thaw in the fridge before reheating.
• To reheat. Heat a little oil in a skillet over medium heat. Add the beef and saute until it’s heated through. From there, toast fresh buns, melt the cheese, and assemble the burgers as you normally would.

What Goes With Taco Burgers?

I love Tex-Mex because it opens up so many doors for fun food pairings. Feeling more into the “Mex” side of things? Serve these burgers with chips, salsa, and guacamole (or this Slow Cooker Mexican Street Corn Dip)! Leaning toward the “Tex” side? Stick with classic French fries! My Wendy’s Copycat French Fries or these Crispy Baked Oven Fries would be perfect.

I also enjoy serving this rich, flavorful burger with a side salad or some slaw to lighten things up. Try my The Best KFC Coleslaw Recipe!

Looking For More Burger Recipes?

Did you know there are about a zillion ways to do a burger? Here are just a few of my favorites:

• Hawaiian Roll Cheeseburger Sliders
• Street Corn Smash Burger Tacos
• The Travis Scott Burger McDonald’s Copycat Recipe
• Street Corn Cheeseburger Sliders
• Jr. Bacon Cheeseburger Sliders (Wendy’s JBC Copycat)

I hope you enjoyed this recipe for my Taco Burger! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.