Healthy Mexican Burgers

👩🏻‍🍳 Tamara Talks – What Makes this a “Mexican Burger?”

In Mexico, a burger is likely to resemble the typical American burger with mayo, ketchup, pickles, etc. I wanted to do a burger patty with Mexican flavors. It starts with roasted green chile. I was fortunate enough to have some medium Hatch green chile in my freezer, and that’s always going to be my first choice! Roasted poblano peppers or mild Anaheim chiles will work as well.

Ground cumin is foundational with Mexican cooking IMHO, and along with chipotle powder, adds subtle flavor to the ground meat mixture. Cotija is a quintessential Mexican cheese, and its savory, salty flavor is incorporated as well. Lastly, I use corn tortilla crumbs – rather than bread crumbs – and egg as a binder. I think you’ll find this mixture comes together quickly, and is worth the extra time.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• ground bison – When I’m looking at ground meat, I consider flavor and macros (fats and calories). I have GI issues with beef, so I only indulge occasionally. I have found that ground bison is often a lean, sustainable choice, but not always. Read the label. Of course there are other options! Ground turkey, chicken, lean beef, and elk are all potentially healthy options.
• roasted green chile – Recently, The Hatch Chile Store sent me a 5 pound package of beautiful frozen roasted Hatch green chile. Yay for me! I used 2 of my chiles for this recipe. If you need to substitute, roasted poblanos are a great option. If littles can’t handle any heat, try Anaheim peppers.
• corn tortilla – I pulse a corn tortilla a couple of times. You can substitute panko if you prefer.
• spices – I like a generous amount of ground cumin, and some red chile powder. Reduce the cumin if you’re not a fan. Avoid generic “chili powder.” Ground ancho, guajillo, New Mexico red, and smoked paprika are all great options.
• cotija – Cotija has a crumbly texture similar to feta. Feta would probably be the best substitute. You could substitute queso fresco, but you’ll want to do a really small dice.
• egg
• hamburger rolls – We watch our carbs at Andersen casa. I found these keto hamburger buns with only 60 calories and 1 carb per bun! I used this bun in the calculation of macronutrients. You can certainly use whatever type/brand of buns you prefer.

🔪 Step-By-Step Instructions

• Make the burger mixture – In a large bowl, combine the ground meat with seasonings, green chile, and all other ingredients. Use your hands or a fork to gently mix – don’t overwork the meat, or the patties will be tough.

• Form the patties – Gently shape the ground meat mixture into patties, about ¾-inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking. Season both sides with salt and pepper just before cooking. NOTE: Avoid overworking the meat, as it can make the burgers tough.

• Cook the burger patties – Cook immediately after seasoning to avoid drawing out moisture. Medium-high heat in a pan with a little oil, 3–5 minutes per side, depending on desired doneness. NOTE: I like to grill my rolls, and typically do them first.

• Let the burgers rest for 3–5 minutes before serving to retain juices.
• Serve on a grilled or toasted bun with your favorite toppings!

❓FAQ

💡 Tips

Most of the time, I’m cooking for two. I always make the full recipe, and freeze half for another meal. I thaw the mixture overnight in the refrigerator, and they taste just as great as freshly made!

For bison burgers, the recommended internal temperature depends on doneness, but because bison is leaner than beef, it can dry out quickly if overcooked. I shoot for medium, and it’s still juicy!

Here are the general guidelines for bison and lean beef:

• Rare: 120–125°F (49–52°C)
• Medium-Rare: 130–135°F (54–57°C) (Recommended for juiciness)
• Medium: 140–145°F (60–63°C)
• Medium-Well: 150–155°F (65–68°C)
• Well-Done: 160°F+ (71°C+) (Not recommended due to dryness)

For food safety, the USDA recommends cooking ground bison to at least 160°F (71°C), but we prefer medium-rare to medium (130–145°F) to retain flavor and juiciness. Always use a meat thermometer and let the burger rest for a few minutes before serving.

NOTE: You will want to adjust internal temperature target for poultry to avoid harmful bacteria. I recommend cooking to 160°F (71°C), and tenting for a few minutes to avoid drying out the burger.

With spring approaching (and living in the land of eternal summer), isn’t it a great time to try a new burger recipe? We think so!

🍔More Burgers and Sandwiches

Peruvian Sandwich with Chicken or Turkey

Healthy Bison Burgers with Hatch Chile

Healthy Mexican Chorizo Burgers

Healthy Mexican Turkey Burgers