Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Mexican Burger

Servings: 4

This burger by Joe Isidori from Black Tap Craft Burgers & Beer is so flavorful you almost don’t need any toppings. If you like, try it with ground turkey (or even pork, as at Isidori’s restaurant) rather than beef—it still stays moist and delicious. Form the patties at least a day before you cook them.


  • 1 dried guajillo chile
  • Apple-cider vinegar, as needed
  • 2 Tbs. sweet paprika
  • 1 Tbs. plus 1/4 tsp. ancho chile powder
  • 1-1/2 tsp. garlic powder
  • 1-1/2 tsp. onion powder
  • 1 tsp. dried oregano
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground cumin
  • 3/4 tsp. freshly grated nutmeg
  • Freshly ground black pepper
  • 1-1/2 lb. ground beef
  • 1 medium clove garlic, minced
  • Kosher salt
  • Canola or vegetable oil, for the pan
  • 8 thin slices Monterey Jack or Pepper Jack
  • 4 4-inch Portuguese rolls
  • 1/4 cup pico de gallo
  • Chipotle mayonnaise, for serving
  • Lettuce, sliced tomato, dill pickle chips, and lime wedges, for serving

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 300
  • Fat (g): 34
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 130
  • Sodium (mg): 1610
  • Carbohydrates (g): 52
  • Fiber (g): 4
  • Sugar (g): 4
  • Protein (g): 49


  • Coarsely tear up the chile, discarding the seeds and stem, and put the pieces in a medium bowl. Cover with about 1/4 cup of vinegar and set aside for 1 hour to soften. Drain the chile, and discard the vinegar. Finely chop the chile.
  • In a small skillet over medium heat, toast the paprika, chile powder, garlic powder, onion powder, oregano, coriander, cumin, nutmeg, and 1-1/2 tsp. black pepper, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool.
  • In a large bowl, combine the meat, guajillo chile, garlic, toasted spices, and 1-1/2 tsp. salt. Work the meat and spices
    with your hands until just combined (don’t overhandle the meat). Form four 3/4-inch-thick patties the diameter of the bun, transfer to an airtight container, and refrigerate for at least 24 hours and preferably up to 2 days.
  • Mix 1 tsp. salt and 1/4 tsp. black pepper in a small bowl, and use half of it to generously season the tops of the
  • Heat a large cast-iron skillet over medium-high heat for 2 minutes. Add about 1 Tbs. of oil to the pan.
  • Using a spatula, transfer the patties to the pan, seasoned side down, working in batches if necessary so as not to crowd the pan. Sprinkle the tops of the patties with the remaining salt-pepper mixture. Cook, undisturbed, until the bottoms are browned, about 4 minutes. Flip the burgers and cook until browned on the second side and cooked through, about 2 minutes longer.
  • Put 2 slices of cheese on each burger, add 1 tsp. water to the pan, and cover the pan. Cook until the cheese melts, about 15 seconds, then transfer the burgers to a plate and tent with foil to keep warm.
  • Use a paper towel to wipe out the browned bits from the pan and add more oil, if necessary. Open the buns, place the bottom halves cut side down in the hot pan, and toast until lightly browned, 1 to 2 minutes. Repeat with the bun tops.
  • Transfer each patty to a bottom bun. Top with pico de gallo. Spread chipotle mayo on each top bun. Serve with lettuce, tomato slices, dill pickles, and lime wedges.


Rate or Review

Reviews (2 reviews)

  • Wellington1001 | 06/17/2020

    Thanks for sharing this spicy burger. my good


  • User avater
    DianaRDavis | 05/06/2019

    Thanks for sharing this spicy mexican burger.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.