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Pepper Jack Stuffed Jalapeño Guacamole Burgers

These burgers are seasoned with taco spices and stuffed with pepper jack cheese! And we can't forget about the jalapeño guacamole! Super quick to make too!

Course Main Course
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the guacamole

  • 2 avocados, pitted
  • juice of ½ a lime
  • 1 clove garlic, minced
  • 1 jalapeño, seeds and ribs removed, finely chopped
  • 3 tablespoons chopped cilantro
  • 2 tablespoons chopped red onion
  • 2 tablespoons diced cherry tomatoes
  • 1/4 teaspoon salt

For the burgers

  • 1 pound lean ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces pepper jack cheese, cut into 4 slices
  • your favorite burger buns
  • lettuce/greens of your choice
  • jalapeño slices for serving, optional

Instructions

  1. Begin by making the guacamole. In a medium bowl, combine the avocados, lime juice, garlic, jalapeño, cilantro, red onion, tomato, and salt. Mash until desired consistency is reached. Set aside.

  2. Add the ground beef to a medium bowl. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper and mix until combined. Using your hands to combine everything is the easiest method! Form into 4 equal sized patties. Then, break each patty in half, and form into two smaller patties.

  3. Lay patties on a plate and add 4 slices of pepper jack to four of the patties. Top each with the other "half" of the patty, forming it into a large patty, crimping the edges, making sure no cheese is peeking out.

  4. Preheat a large cast iron or nonstick skillet to medium high heat. Once hot, add the burgers. Cook for 4-5 minutes per side. Let burgers rest for a couple minutes.

  5. To assemble burgers, add lettuce to the bottom half of the bun, then the burger, and a scoop of guacamole. Top with jalapeño slices if using as well. Devour!