I stumbled upon this bold burger recipe where classic enchilada flavors are built into the patties—complete with crushed tortilla chips, red enchilada sauce, and seasoning—then topped with melted cheddar, fajita veggies, and creamy guacamole. It’s like a Tex‑Mex fiesta between two buns.

Cheesy Beef Enchilada Burgers

Why I’ll Love This Recipe

I love how these burgers bring together all the best enchilada components without needing tortillas. The flavor is deeply infused into the patty itself with chips and sauce, and then it’s elevated with melty cheese, sautéed peppers and onions, crunchy chips, and guac. Every bite feels vibrant and satisfying, and it all comes together in about 35 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I combine 90/10 ground beef with crushed tortilla chips (about ¾ cup before processing down to roughly ⅓ cup), red enchilada sauce, shredded cheddar (plus slices for topping), taco seasoning, salt and pepper. For toppings, I sauté red bell pepper, sliced onion and jalapeño; and whip up fresh guacamole from avocado, lime juice, salt and pepper.

Directions

Pulse tortilla chips in a food processor until coarse crumbs remain (3⁄4 cup chips yields about ⅓ cup crumbs).
In a bowl, gently mix the ground beef with ¼ cup red enchilada sauce, shredded cheddar, taco seasoning, salt, pepper, and the chip crumbs. Shape into 4 patties and chill in the fridge for at least 15 minutes to keep them from falling apart.
Heat avocado oil in a skillet over medium‑high. Cook patties 5–6 minutes per side until they reach about 145°F internally. During the final two minutes, add a cheddar slice to each patty and cover the skillet so it melts. Rest patties tented in foil off heat.
In a separate skillet, sauté sliced red pepper, onion and jalapeño (if using) in oil over medium‑high until tender and lightly caramelized. Add a splash of water and season to taste.
Mash avocado with lime juice, salt and pepper until mostly smooth for guacamole.
To assemble: toast buns, spread guacamole on bottoms, top each with a burger patty, fajita veggies, extra tortilla chips, and drizzle remaining enchilada sauce if desired. Add cilantro and buns top off.

Servings and timing

I get 4 burgers per recipe.

Prep time: ~20 minutes
Cook time: ~15 minutes
Total time: ~35 minutes

Variations

I can grill the patties instead of cooking on the stovetop—just oil the grates and cook 5–6 minutes per side.
I substitute Monterey Jack or a Mexican cheese blend for cheddar if I want a milder melt.
I skip jalapeños in the veggie topping to reduce spice, or add habanero or hot sauce for extra heat.

storage/reheating

I store patties, sautéed veggies, and guacamole separately in airtight containers in the fridge for up to 3 days. Guacamole is best eaten within 1–2 days. I reheat patties gently in a skillet or oven, assemble fresh before serving—never freezing guacamole or assembled burgers.

FAQs

What kind of ground beef is best?

I like 90/10 ground beef because it keeps burgers juicy without being greasy while holding up well in patties.

Can I prep ahead?

Yes—patties can be shaped and stored in the fridge up to 24 hours before cooking. Slaw or veggies are best made closer to serving.

What type of enchilada sauce should I choose?

I typically use a mild or medium red enchilada sauce, store-bought or homemade. Adjust salt levels depending on brand.

Can I freeze the uncooked patties?

Absolutely. I freeze shaped patties separated by parchment paper in a sealed bag or container for up to 3 months, then thaw in the fridge before cooking.

How can I make it vegetarian?

I swap beef for plant-based ground meat, omit cheese or use vegan cheese, and still stir crushed tortilla chips and enchilada sauce into the mix—it still gives me the Tex‑Mex flavor profile nicely.

(Adapted from the method on Evolving Table; ingredient substitutions are my notes.)

Conclusion

I find these Cheesy Beef Enchilada Burgers to be wildly flavorful and fun—a true mash-up of enchiladas and burgers that’s both creative and easy to cook. They’re bold, cheesy, crunchy, and balanced by fresh guacamole. Ready in about 35 minutes, they make dinner feel like a celebration. I’ll definitely be making these again—and enjoying every bite.