RECIPES: Recipe Details

Rate This Burger 
No votes yet

North of the Border Fresh Mex Burger

A satisfying Mexican tamale burger topped with a tomato corn salsa and avocado slices.


Tomato Corn Salsa Ingredients:
1 1/2 cups frozen white corn, thawed
1 medium sweet red pepper, chopped
1 jalapeño, seeded and finely chopped
3 green onions, chopped
2 large tomatoes, diced
2 tsp fresh cilantro, chopped
juice of 1 lime
1 garlic clove, pressed
1/4 tsp ground black pepper
1/4 tsp salt

Burger Ingredients:
2 lb. ground chuck
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
3 Tbsp. Old El Paso mild red enchilada sauce, reserve rest for basting burgers
1/2 cup cornbread crumbs
1/2 cup shredded cheddar cheese

6 slices Pepper Jack cheese
6 Pepperidge Farm Onion Burger Buns

Burger Garnish:
1 avocado
6 green lettuce leaves
6 tomato slices
6 red onion slices
1 cup mayonnaise


To Make Tomato Corn Salsa: Defrost frozen corn in water until thawed; drain. Add to medium bowl, then add chopped red pepper, jalapeño, green onions, chopped tomatoes, and cilantro. Stir together. Then add garlic, lime juice, salt and pepper. Stir and refrigerate to blend flavors. Reserve for burger garnish.

To Make Burgers: Combine first 7 ingredients together. Do not over mix. Separate meat mixture into 6 equal balls. Using a burger press, make 6 burger patties.

Start grill. Cook 6 burgers indirect method over medium hot coals; 4 minutes per side for medium and 5 minutes per side for well done; turn once halfway through cooking time. Baste burgers once with reserved red enchilada sauce. When burger is cooked to desired doneness, add pepper jack cheese slices and let melt. Remove to a tray. Toast 6 buns for 1 minute. Remove to tray.

Build your burger: Starting from the bottom upwards, spread mayo on bottom bun, layer lettuce, a thin tomato slice, a thin red onion slice,burger with cheese, avocado slice, and fresh tomato corn salsa. Spread mayo on inside of top bun and place on top of burger. Ready to eat!


A tasteful blend of the flavors of Mexico topped off with fresh salsa and avocado slices.