Burgers meet nachos with fresh pico de gallo, avocado, and crunchy corn tortilla chips.

To get six 1/3-pound burgers you will need 2 pounds of ground beef.

Dont worry youre going to love this enough to want a big burger.

Overhead view of an avocado burger with a side of fries.

Nick Evans

It might sound strange but trust me the chips completely make the burger.

Whats Great About This Burger?

This burger has a lot going for it.

Nacho Mexican Burger with a side of fries.

Nick Evans

For starters, the beef is seasoned well which creates the perfect base for all the toppings.

The burger is sprinkled with queso fresco.

The queso and the avocado work as a nice creamy component on the burger.

Mexican burger on a plate with a bite taken out and fries on the side.

Nick Evans

Thats just my way of saying this burger is DELICIOUS.

For more burger grilling tips check out our guide:How to Grill the Best Burgers.

Bun Advice for Nacho Burgers

You need a sturdy bun for these guys.

Fresh salsa mixture to put on an Avocado burger.

Nick Evans

The avocado should be spread on the bottom bun and topped with tortilla chips before you add the patty.

Swaps and Substitutions

you’re free to kind of go crazy on toppings here.

Anything that goes on nachos can go on these burgers but do have some restraint.

Ground beef topped with seasonings in a metal bow.

Nick Evans

Either way, I would limit the number off toppings to just a few.

And, frankly, you might never have too muchchipsandsalsa.

Double the batch of pico de gallo and youre all set!

Patties on a plate to make a Nacho burger recipe.

Nick Evans

Feel free to taste as you go and adjust the seasoning to your liking.

Cover with plastic wrap and store in the fridge until youre ready to assemble the burgers.

In a large bowl, combine the ground beef and taco seasoning.

Burger patties on the grill for Nacho Mexican Burger.

Nick Evans

Divide the meat into six even patties.

Press patties into burgers not more than an inch thick.

Put a divot in each burger with your thumb which will help the burgers cook evenly.

A toasted bun topped with avocado and tortilla chips on a plate to make an Avocado burger.

Nick Evans

Preheat grill for direct heat grilling.

If you are using gas, set the heat to medium-high heat and shoot for 400F to 450F.

If you are using charcoal, cook charcoal until it isnt on direct fire, but has coals forming.

Spread out coals so heat is even.

Use tongs to very quickly oil the grates to prevent sticking.

Grill the burgers for 4 to 5 minutes per side for medium burgers.

If you have an instant thermometer they should reach 160F for medium burgers.

Two minutes before the burgers are done cooking, top each burger with a handful of crumbled queso fresco.

Grill for 15 to 20 seconds.

Leftover burgers keep well in the fridge for 3 to 4 days.

Reheat them in a 350F oven for 8 to 10 minutes and add cheese near the end of baking.