Damn Delicious

Texican Burger


Let’s talk about phobias today. Mine is bugs. I hate them. I can’t stand them. And I seriously think they can kill me. It’s ridiculous but I can’t help it.


I’m particularly not fond of spiders, especially the ones on my white wall in my bedroom. One time there was a spider on the wall that my dresser was on and I tried to kill it but I chickened out and I somehow swiped it so it fell behind the dresser. I was hysterically crying freaked out a bit and called Jason (we were only dating for a month at the time) and told him that this spider was going to “Kill Bill” me in my sleep. That’s when he took me to In-N-Out and bought me a burger to make me feel better.


The burger helped a bit but you should know that I slept with one eye open.


That being said, I just saw a bug on the ceiling of my bedroom, sprayed 409, and he fell behind the computer and now I can’t find it. I guess we all know that I won’t be sleeping a wink tonight.


Now on to something more pleasant: burgers. No wait, burgers with jalapeño pico de gallo. And some homemade refried beans. And sliced avocado. And you can’t forget the melted jalapeño monterey jack cheese. That’s a lot of “ands” but you get my point. These burgers are packed with amazingness. And you’ll want to finish every last bite, with a cold beer of course.


Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.

One year ago: Broccoli and Bow Ties

Texican Burger (adapted from Confections of a Foodie Bride):

Yields 4 servings


  • 4 ground beef patties
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup shredded Monterey Jack cheese
  • 4 split burger buns, toasted, for serving
  • 1/2 cup refried beans
  • 1 California avocado, halved, seeded, peeled and sliced, for serving

For the jalapeño pico de gallo:

  • 2 roma tomatoes, diced
  • 1/3 cup red onion, diced
  • 1-2 jalapeños, seeded and diced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt, to taste


In a small bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice and salt, to taste; set aside.

Season each patty with salt and pepper, to taste.

Heat a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once. In the last minute of cooking, top each patty with 2 tablespoons monterey jack cheese, covering to melt.

Serve burgers on rolls on a bed of refried beans and topped with jalapeño pico de gallo and avocado.

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1 comment

  1. That sounds delish!! I’ve been pinning your recipes like crazy!! Can’t wait to try them!

    By the way, you set up your shots just expertly!