Mexi Burgers

Look at me, following through on promises — the recipe I mentioned yesterday!

I have quite the history with beef. You see, for 23 years I hated it. Burgers made me gag. Steaks were out of the question. Meatloaf was my worst nightmare. Beef and I just didn’t mix. 

Then I got pregnant and all of a sudden nothing sounded better than a hearty burger with all the fixin’s. I ate countless burgers while pregnant with Jemma and fully expected my burger love to wane once she was born. But no. It didn’t. Not in the least. I still LOVE burgers. In fact, I want one now!

Thanks to our cow share the deep freezer is stocked with happy ground beef and I use that portion of our cow for crockpot lasagna and taco meat quite often. Until recently though, I had never made burger patties at home. Why?!? Your guess is as good as mine! I suppose I figured nothing could beat a restaurant style burger.

I was wrong. 

Mexi burgers, as I call them, are now a staple on our menu. We just can’t get enough of this flavorful ground beef patty complete with a fiesta of toppings! Enjoy!

mexi burgers


  • 1 pound ground beef
  • 3 tablespoons Wildtree taco seasoning, love this stuff!
  • 1 egg
  • 1 tablespoon mustard
  • 1 teaspoon garlic powder
  • 1/2 cup shredded cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pub buns (I buy these at Costco and they’re 20 times better than plain burger buns)
  • Burger fixin’s — cheese, guacamole, caramelized onions, lettuce, tomato


  • Preheat a cast iron pan on the stove. I have grill fear, so if Dominic isn’t home, I grill our burger patties on the stove.
  • In a mixing bowl add the ground beef, taco seasoning, egg, mustard, garlic powder, 1/2 cup shredded cheese, salt and pepper.
  • Wash your hands super well, remove your rings and mix with your hands.
  • Divide your ground beef blend into 6 balls and form into patties. With our cow share there is hardly any fat so they don’t shrink up much. I usually eye my buns and attempt to make my patties match the bun diameter.
  • Grill on each side for 3-4 minutes. I’m a medium rare girl, so just check the center for your preferred doneness.
  • Remove from your cast iron, add your slice of cheese so it melts and build your perfect mexi burger with a dollop of guacamole, slice of tomato, pile of shredded lettuce and my favorite, caramelized onions!

For sides I’m a big fan of baking up Alexia tater tots or sweet potato fries. YUM!

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  1. says

    Oooohhh… I know how we are making our burgers next!!!

  2. says

    Those burgers look GOOOD! I had a the same thing happen to me when I was pregnant, though with cheesecake, not beef.