RECIPES: Recipe Details

Rate This Burger 
No votes yet

Lex-Mex Guacamole Burgers with Green Chile Pimiento Cheese


2 ripe Hass avocados, pitted
¼ cup minced red onion
2 tablespoons minced cilantro
1 medium tomato, seeded and diced
Juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
½ teaspoon cumin

Bacon, Green Chile & Chihuahua Pimiento Cheese
6 slices bacon, finely diced
2 cups Chihuahua cheese, grated
¾ cup mayonnaise
1 4-oz. can diced green chiles
¼ cup of jarred pimientos, drained and diced
1 tablespoon Tabasco Chipotle Pepper Sauce

2 lbs. freshly ground chuck
2 jalapenos, seeded and diced
4 cloves garlic, minced
1 tablespoon chili lime salt (recommended: Cholula chili lime seasoning)

Vegetable oil, for brushing grill rack
6 good quality hamburger buns, split
2 cups shredded romaine lettuce


Prepare a medium-hot fire in a charcoal grill or preheat gas grill to medium-high heat.

To make guacamole, combine avocado, red onion, cilantro, tomato, lime juice, garlic, salt, and cumin. Mash with the back of a spoon until creamy and well combined. Cover and refrigerate.

In a large sauté pan set over the grill, cook bacon until brown and crisp. With a slotted spoon, remove and drain on paper towels. Put Chihuahua cheese, mayonnaise, green chilies, pimientos, and Tabasco sauce in a small bowl, stirring to combine. Once cool, add bacon. Cover and set aside.

Combine chuck, jalapenos, garlic, and chili lime seasoning in a large bowl. Mix gently to combine and divide mixture into 6 patties. Brush grill rack with vegetable oil. Place patties on grill and cook, turning once, approximately 5-7 minutes per side for medium, or until desired doneness.

Place hamburger buns, cut side down, on outer edges of grill rack to lightly toast and crisp for about 1-2 minutes. Remove from grill and spread each bun bottom liberally with pimiento cheese mixture. Replace bun bottoms on grill briefly, spread sides up, to warm mixture and melt cheese.

To assemble, place burger patties on top of bun bottoms. Top with a mound of shredded lettuce, and a scoop of guacamole. Add bun tops and enjoy!


I have a serious weakness for Mexican food, which stems from my upbringing in California, where we’re lucky to have an abundance of great Mexican restaurants and markets. When I moved to Lexington, KY, I quickly began coming up with my own version of Mexican cooking, which I dubbed "Lex-Mex." I love the "anything-goes" fusion style philosophy Southwestern cooking. It’s incredibly fresh and flavorful, and it leaves plenty of room for creativity.

The "Lexington" spin on the burger is the bacon and green chile pimiento cheese, a Southwestern take on a classic Southern cheese spread. I used chili lime salt, a popular condiment found in the spice aisle at the grocery store, to season my burgers. If it can’t be found, a combination of equal parts of chili powder, lime zest, salt, and garlic powder can be substituted. If you can’t find Chihuahua cheese in your local market or Mexican grocer, the more widely available Asadero cheese is a fine substitute. Even Monterrey Jack or pepper jack make great alternatives.