Every Fourth of July, our backyard turns into a buzzing little world of its own—smoke from the grill curling into the sky, kids barefoot on the lawn, neighbors stopping by with folding chairs and bowls of something good. Last year, I wanted to try something a little bolder for our cookout—something that had a real “wow” factor without turning the kitchen upside down.

⁠

That’s when I remembered the street vendor my husband and I met during our road trip through southern California years ago. He was flipping carne asada over open flames, topping tacos with the freshest guacamole I’d ever tasted, and laughing with every customer like they were old friends.

That smoky, citrusy flavor stuck with me, and somehow it found its way into this recipe: Carne Asada Guacamole Burgers. I gave it a few family-friendly tweaks, of course. My son’s the one who insisted we keep the burger buns instead of tortillas, while my daughter begged for extra guac on hers.

Even my dad, who’s famously picky about his “classic burgers,” gave me a quiet nod of approval after the first bite. I still laugh thinking about how the grocery store clerk, who’d overheard me debating between skirt and flank steak, slipped me a quick carne marinade tip his abuela swore by. These burgers bring people together like that—one juicy, messy, flavor-packed bite at a time.

Short Description

Juicy beef patties bursting with bold carne asada flavor, topped with creamy guacamole and zesty pico de gallo—these Carne Asada Guacamole Burgers are a fresh, flavorful twist on your classic burger night.

Key Ingredients

For the Burgers:

500 g (1 lb) lean ground beef
1 tbsp fresh lime juice
4 tbsp fresh orange juice
½ red onion, grated
2 tbsp chopped fresh cilantro
2 large garlic cloves, minced
4 small slices pickled jalapeños (optional)
½ tsp red chili flakes (or chili powder)
1 tsp ground cumin
1 tsp ground paprika
Salt to taste (about 1 tsp)
4 slices cheddar cheese
4 small bread rolls

For the Guacamole:

2 ripe avocados
¼ red onion, finely chopped
½ lime, juiced
2 tbsp orange juice (or lemon juice)
2 small slices pickled jalapeños
Salt to taste

For the Pico de Gallo:

2 ripe tomatoes, diced
¼ red onion, finely diced
3 tbsp fresh cilantro, shredded
1 tbsp lime juice
Salt to taste

Tools Needed

Large mixing bowl
Skillet or non-stick pan
Spatula or burger press
Knife and cutting board
Fork or masher
Small bowls for guac and pico
Measuring spoons

Cooking Instructions

Step 1: Mix the Burger Patties

In a large bowl, combine the beef, lime juice, orange juice, grated onion, cilantro, garlic, jalapeños, chili flakes, cumin, paprika, and salt. Mix thoroughly by hand for about 1 minute until well combined.

Step 2: Shape the Patties

Divide the mixture into 4 equal portions and form into round patties, roughly 1 inch thick. Press them firmly so they hold their shape while cooking.

Step 3: Cook the Patties

Drizzle a bit of oil into a skillet or non-stick pan and preheat over medium-high heat. Once hot, sear the patties for 5–6 minutes per side or until cooked to your preferred doneness. During the last 1–2 minutes, place cheddar slices on top to melt.

Step 4: Make the Guacamole

Halve and pit the avocados, scoop the flesh into a bowl. Add lime juice, orange juice, chopped onion, jalapeños, and salt. Mash with a fork until it’s half creamy, half chunky.

Step 5: Mix the Pico de Gallo

In a small bowl, combine diced tomatoes, red onion, and cilantro. Squeeze in lime juice and season with salt. Stir gently and set aside.

Step 6: Build Your Burgers

Lightly toast the bread rolls if desired. Layer on lettuce (optional), the juicy patty with melted cheese, a generous scoop of guacamole, and a spoonful of pico de gallo. Top with the bun and serve warm.

Why You’ll Love This Recipe

Big bold flavors – Citrus, spice, and creamy avocado in every bite

Easy to prep – Everything comes together in under an hour

Customizable – Mild or spicy, cheesy or not, your call

Healthy-ish – Packed with fresh ingredients and no unnecessary extras

Crowd-pleaser – Great for BBQs, family dinners, or game nights

Mistakes to Avoid & Solutions

Overmixing the beef – Too much handling makes the patties tough. Mix just until combined.

Dry patties – Make sure to use lean, not extra-lean, beef. The juices from lime and orange help too.

Skipping the rest time – Letting patties rest for a couple minutes post-cook keeps them juicy.

Watery guacamole – Use ripe (but not mushy) avocados and avoid over-mashing.

Soggy buns – Toast them lightly or serve immediately to prevent sogginess from the toppings.

Serving and Pairing Suggestions

Serve these burgers hot with a side of sweet potato fries or Mexican street corn

Add extra toppings like lettuce, tomato slices, or sliced red onion

Pair with a cold lime soda, horchata, or an ice-cold beer

Great for weekend BBQs, casual family dinners, or burger night upgrades

Storage and Reheating Tips

Store leftovers: Keep patties, guac, and pico de gallo in separate airtight containers in the fridge

Guacamole: Press plastic wrap directly onto the surface to prevent browning

Reheating: Warm patties in a skillet over medium-low heat, covered, for 2–3 minutes per side

Avoid microwaving guac or pico—they’re best enjoyed fresh

FAQs

1. Can I grill the patties instead of pan-frying?
Yes! Grill over medium-high heat for 5–6 minutes per side, just like on the stove.

2. How can I make these spicier?
Add extra chili flakes to the beef, or mix chopped jalapeños into the guacamole.

3. Can I use ground turkey instead of beef?
You can, but expect a slightly different texture and milder flavor. Add a bit more seasoning.

4. What’s the best way to tell if the patties are done?
Use a thermometer—160°F is ideal for ground beef. Or press gently; they should feel firm.

5. Can I make anything ahead of time?
Absolutely. You can prep the patties, guacamole, and pico a few hours in advance and assemble when ready.

Tips & Tricks

Add a splash of Worcestershire sauce for extra umami

Use your thumb to press a small dent in the center of each patty—helps keep them flat

Chill patties for 15–20 minutes before cooking if they feel too soft

For ultra-flavorful guac, let it sit for 10 minutes before using

Don’t skip the citrus—orange and lime juices balance the heat and make it pop

Recipe Variations

Turkey Carne Asada Burgers: Swap beef for ground turkey, reduce orange juice to 2 tbsp, and add 1 tbsp olive oil to keep them moist. Cook as directed.

Low-carb lettuce wrap: Skip the bun and wrap your patty, guac, and pico in butter lettuce leaves.

Cheddar-jalapeño melt: Add chopped jalapeños and shredded cheddar into the patty mixture before cooking.

Sweet & spicy: Add a grilled pineapple ring on top of the burger for a tropical twist.

Avocado crema: Blend guacamole ingredients until smooth for a drizzle-friendly sauce.

Final Thoughts

By the time the fireworks lit up the sky that night, not a single burger was left—just a tray of crumbs, empty plates, and a house full of happy, full-bellied guests. These Carne Asada Guacamole Burgers may have started as a little backyard experiment, but they’ve earned their spot in our family’s summer traditions.

They’re everything I want a cookout meal to be—easy to share, full of flavor, and worth repeating. If you give them a try, don’t be surprised if they end up on your menu every summer too.

Carne Asada Guacamole Burgers

Print Recipe Pin Recipe

Ingredients

For the Burgers:

500 g 1 lb lean ground beef
1 tbsp fresh lime juice
4 tbsp fresh orange juice
½ red onion grated
2 tbsp chopped fresh cilantro
2 large garlic cloves minced
4 small slices pickled jalapeños optional
½ tsp red chili flakes or chili powder
1 tsp ground cumin
1 tsp ground paprika
Salt to taste about 1 tsp
4 slices cheddar cheese
4 small bread rolls

For the Guacamole:

2 ripe avocados
¼ red onion finely chopped
½ lime juiced
2 tbsp orange juice or lemon juice
2 small slices pickled jalapeños
Salt to taste

For the Pico de Gallo:

2 ripe tomatoes diced
¼ red onion finely diced
3 tbsp fresh cilantro shredded
1 tbsp lime juice
Salt to taste

Instructions

In a large bowl, combine beef, lime juice, orange juice, grated onion, cilantro, garlic, jalapeños, chili flakes, cumin, paprika, and salt. Mix by hand for about 1 minute.
Divide into 4 portions and form into firm, 1-inch thick patties.
Heat oil in a skillet over medium-high. Sear patties 5–6 minutes per side. Add cheddar during the last 1–2 minutes to melt.
Mash avocado with lime juice, orange juice, onion, jalapeños, and salt until half creamy, half chunky.
Combine tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Stir gently.
Toast buns if desired. Add lettuce (optional), patty with cheese, guacamole, and pico de gallo. Top with bun and serve.