Dusting your burger patty with taco seasoning gives these burgers that classic taco flavor, but it’s the toppings that really drive home the taconess of it all for me. You can choose to make or buy your Pico de Gallo, but if you only make one thing on this burger, it should be the guacamole. It’s simple matter of mashing up an avocado and adding some slat, lime and garlic, and it goes a long way in the final product.
Here’s what you’ll need:
Makes 4 burgers, takes about a half hour
Guacamole
- 2 Avocados
- 1 Garlic clove, grated or pressed
- Juice of 1 lime
- Salt and pepper, to taste
Burgers
- 1 tsp. Cumin
- 1 tsp. Mexican chili powder
- 1 tsp. Smoked paprika
- 1/2 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1/2 tsp. Dried oregano
- 4 Bubba Burgers
Toppings
- 4 Burger buns
- 1/2 Cup sour cream
- 4 Slices Colby Jack cheese
- 1/2 Cup Pico de Gallo
- 1/2 Cup shredded lettuce
Directions:
- Make the guacamole – Remove the skin and seeds from the avocados and place the flesh in a large bowl. Add in the lime juice, garlic, salt and pepper and stir/mash to combine. Cover with plastic wrap so the wrap it touching the top of the guacamole. Set aside in the fridge until ready to use.
- Mix the burger spices in a bowl. Dust the burger patties with some salt and pepper and then the spice mixture so they are coated evenly.
- Preheat a grill or frying pan to medium heat. Toast the burger buns first in a toaster or on the grill. Cook the burgers about 5 minutes on the first side, until you start to see the juices collecting at the top of the burger. Flip and add the cheese. Cook another 5 minutes until it is cooked through.
- Spread the sour cream on the bottom bun, then add the burger on top. Next spread on the quac, then add some Pico, then lettuce and more sour cream. Top with the top bun and serve.