Enchilada Burger

I’m officially in love. With a burger.

So, here’s what happened.

My friend Joanna sent me an email this morning with a link to this burger. She knows my style, that girl. That’s kinda our thing; we send eachother random food porn pretty much on a daily basis. We’ve done it for years.

Anyway, the plan was to make that fantastic looking burger because it had me drooling at 7 am. However, my mind started working thinking about the leftovers in the fridge from the Mexican spread I made the night before; which included an obscene amount of enchilada sauce.

An Enchilada Burger? Yes, I think I will.


Enchilada Burger


  • 1 1/2 pounds ground round
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp Worcestershire sauce
  • 6 oz. Cabot Farmhouse Reserve Cheddar
  • 4 Burger buns
  • 1/2 cup mayo
  • 3 tbsp Cholula hot sauce
  • Enchilada sauce (see below for recipe)
  • Shredded lettuce
  • Pico de gallo (or salsa would work too but I had some fresh on hand that I made the night before)
  • Enchilada Sauce
  • 3 tbsp flour
  • 3 tbsp chili powder
  • 1 tsp cocoa
  • 1/2 tsp garlic powder
  • 2 tbsp salt
  • 1 tbsp oregano
  • 3 cups water
  • 1 cup tomato sauce


  • For the enchilada sauce:
  • Combine all dry ingredients in a bowl, and add water to make a paste.
  • In a sauce pan, bring the paste over medium heat until it starts to get a little thick.
  • Add tomato sauce, reduce to low and simmer for a minute or two; remove from heat and cover.
  • Combine the ground round, salt, pepper and Worcestershire sauce in a mixing bowl.
  • Form 8 slightly flat and wide burgers with the ground round mixture.
  • Add one cheese disc to the center of four of them, and top it with the remaining 4 burgers. Press slightly around the edges to seal.
  • Cook the burgers over medium heat in a large pan, flipping as little as possible, until done. I actually turned mine down to medium-low and covered it with a lid for a while to make sure the middles cooked as much as the outside.
  • Mix the mayo with Cholula sauce and spread on both sides of buns.
  • Add the burgers and top with enchilada sauce, shredded lettuce and pico.

Feel free to use canned enchilada sauce. I like to make mine because a while back I wanted to figure out how to make mine taste exactly like I wanted it. This recipe works for me every time. It tastes pretty close to Taco Bell’s.

Don’t judge.


Slice into it…
Enchilada Burger
You need this cheesiness in your life.

Β Enjoy!

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  1. That’s a long list of ingredients, but boy they produced SOME BURGER! It looks amazing!
    Sue {munchkin munchies} recently posted..Nutella {in-the-middle} Pancakes

  2. Wow that burger is a killer. You always impress!
    Denise@BeBetsy recently posted..Expert Curl Kit | Ouidad

  3. This looks SO Amazing!!!! I feel like having one. Anyone would fall in love with this burger. Its too good.
    Minnie(@thelady8home) recently posted..Bruschetta with Mushroom sabzi

  4. So…much….flavor I can barely stand it! These burgers are juicy, melty with a little kick! You had to go and combine two of my favorite things – the burger and the enchilada! Brilliance and thanks to your thoughtful and co-brilliant friend!
    Julia {The Roasted Root} recently posted..Curry Carrot Soup

  5. OH.MY.GOD! This looks amazing! I’m going to have to try your homemade enchilada sauce too, the canned stuff just doesn’t do it for me, too tinny tasting.

    Smitten Foodie recently posted..LEMON SHORTBREAD COOKIES

  6. These look amazing! Using a Babybel cheese is brilliant – so much easier to stuff!
    Maggie @ A Bitchin’ Kitchen recently posted..Crispy Chicken Salad Wraps

  7. Now that’s my kinda burger. I like the way you think!
    Curt recently posted..Ham & Onion Crescent Squares

  8. wow this is HEAVENLY! Gosh..that oozing out cheese is killing me.
    Angie@Angie’s Recipes recently posted..Belgian Endive and Mandarin Orange Salad

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