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Cheesy Grilled Taco Burgers

All the authentic Mexican flavors you love, in one tasty burger!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4
Author: Tricia


For the pico de gallo:

  • 1/2 cup diced sweet onion
  • 1 cup chopped ripe tomatoes
  • 1 cup loose cilantro leaves
  • 1 small jalapeño, minced (seeds and white membrane removed)
  • juice of 1/2 lime
  • salt to taste

For the burgers:

  • 1 pound ground beef, 80% lean
  • 2 tablespoons low-sodium taco seasoning, store-bought or homemade
  • 1 tablespoon hot sauce
  • 1/4 cup Cacique® Cotija cheese, crumbled
  • 4 thick slices Cacique® Manchego Cheese

To serve:

  • 4 buttered and toasted buns
  • 1 avocado, peeled, pit removed and flesh mashed with juice of 1 lime
  • Pico de Gallo
  • Lettuce leaves


To make the pico:

  • Rough chop the cilantro leaves and combine with all pico de gallo ingredients in a small bowl. Lightly cover and set aside until served.

To make the burgers:

  • In a large mixing bowl combine the ground beef, taco seasoning, hot sauce and the crumbled Cacique® Cotija cheese until combined. Try not to over-work the ground beef. Form into 3 or 4 patties about 4 1/2 to 5-inches in diameter. Using your thumb, press in the center of each burger to make a semi-deep indentation. As the burgers cook this indentation will rise and help ensure the burgers are cooked evenly (not raw in the middle). Set aside at room temperature while preparing the gas grill.
  • Preheat the grill to 400-450 degrees. Reduce the heat to medium and cook the burgers on both sides until done through, 155F to 160F on an instant read thermometer. Move burgers to the cooler side of the grill and top each with a slice of Cacique® Manchego Cheese. Close the lid and cook until the cheese is slightly melted.
  • Serve the burgers on a toasted bun with lettuce, smashed avocado and fresh pico de gallo.


For homemade taco seasoning, combine 2 teaspoons paprika, 2 teaspoons chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cumin and a pinch of cayenne pepper.