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South of the Border Burger with Guacamole Recipe

Add a Mexican flair to your next burger with this South of the Border Burger with Guacamole and Fried Jalapenos.

Creamy guacamole, paired with fried jalapenos and pepper jack cheese and you have a fiesta of flavors, sure to be a big hit at your next barbecue.  Who wouldn’t love a burger with guacamole?

Pair with fried jalapenos, Pico de Gallo, and homemade guacamole.

 

Celebrate national Burger Day with french fries and a bacon cheeseburger

South of the Border Burger with Guacamole and Fried Jalapenos

Course: burgers, dinner, entree, lunch, Main Course
Cuisine: American, Bar food, Barbecue, BBQ, Burgers, Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 burgers
Calories: 338 kcal

Pair with fried jalapenos, Pico de Gallo, and homemade guacamole.

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Ingredients

  • 2 lbs 80/20 ground beef
  • 8 oz pepper jack cheese 8 slices
  • Salt and pepper
  • Toppings: romaine lettuce, tomato slices, onion
  • 1/2 cup homemade guacamole
  • 1/2 cup fried jalapeno slices
  • 1/2 cup Pico de Gallo

Instructions

  1. Shape ground beef into 8 patties. Keep cool.

  2. Grill burgers on a covered grill over medium-high heat (350° to 400°) for 5 to 6 minutes on each side or until no longer pink in the center or desired level of doneness.

  3. While burgers are still on the grill top burgers with Pepper Jack cheese, to melt

  4. Toast opened buns on grill for about a minute

  5. To serve, place Pico de Gallo on the bottom half of bun.  Top bun with burger, guacamole, fried jalapeno slices.  Add lettuce, tomato, and onion if desired.

Nutrition Facts
South of the Border Burger with Guacamole and Fried Jalapenos
Amount Per Serving
Calories 338 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 98mg33%
Sodium 327mg14%
Potassium 476mg14%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 29g58%
Vitamin A 370IU7%
Vitamin C 9.1mg11%
Calcium 227mg23%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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