A spicy Cheese-Stuffed Mexican Burger halved and placed into a smeared refried bean & guacamole fried chalupa shell with Mexican slaw, crushed fritos, queso fresco, finely chopped cilantro, jalapeños, and a drizzle of taco-sour cream sauce! Just in time for Cinco de Mayo!
My favorite time of year is here again! Because, May is National Burger Month! Which means you are in for EPIC burger creations from almost 100 bloggers from around the world! And this super-colossal event has all been made possible by the creator and owner, Kita Roberts of Girl Carnivore!
And just a quick note! This post is part of a kick-butt burger grill giveaway, but my burger epicness is all my own!
The sponsors for 2019 are beyond fantastic, and have all contributed to the enormous Giveaway!! Here’s the list, but be sure to pop on over to BURGERMONTH.COM to check it all out in better detail!
I will provide the entry copter at the bottom of this post, so be sure to enter before you leave!
So, on to that SUPAH Chalupa Stuffed Cheese Burger that I designed for this year’s event! Honestly, it’s one of my BEST burgers yet!! You seriously need to make this!!
And it’s really not hard to make, either!
*And though you can use any of your own favorite products, these are two of my own personal favorites that we were treated to this year! BOTH. Are AWESOME.
Red Duck® products fast became my favorite go-to sauce for ketchups, and now taco sauce, too!!! SERIOUSLY good stuff!! Rich, creamy, flavorful, all-natural, like you made it yourself from fresh-picked ingredients right from your garden! Some of the best sauces that I have EVER tasted!
And another one of my favorite cheese crafters…Cabot®!!! Nothing but the BEST for this burger!! The whole lot that they graciously sent us all for participating!:
And this is the one that I chose to use! PERFECT for this burger!! Spicy, with a little kick, but not burning hot! REALLY, really good!! I will definitely be choosing this over the average, everyday, “Mexican-blend” cheese!
So to make this, just whisk up the Mexican slaw dressing, reserve a little bit of that dressing aside for drizzling later, and toss the rest with the cabbage & carrot mix, and all of the super fun goodies!
This was REALLY good, ya’ll!! We VERY much enjoyed the extra as a side dish!!
Mix up the ground beef with a few surprise additions and press them into 4 patties. Top two with nice piles of that delicious cheese, top with the other two patties, and seal them together WELL so that nothing leaks out when you grill them.
*Chill these for a bit first, covered, so that they can firm back up a little and not fall apart through the grill grates later. I chilled them for 30+ minutes, but an hour I think would be perfect, especially if it’s scorching hot out that day!
Then fire up the grill and cook them to perfection, basting with that KILLER good taco sauce near the end of the cooking time!!
This will time out perfectly, if you get your oil heating up over medium heat while the burgers are cooking.
I accidentally threw the package away of the ones that I actually used for this. They were Garlic & Herb-flavored ones, but even plain ones like this would be just fine. But this is almost what I used, just so that you can get a visual.
While the burgers are resting after grilling, then go ahead and fry your “chalupa” shells, which are actually Indian fry bread (a.k.a. “naan”) bread rounds! SO GOOD fried!!
Next spread the insides with guacamole and refried beans….
….crush up some more chili cheese Fritos®….
…and slice the burgers in half and place them right down into the chalupa shell!
Then fill in one side with lots of spoonfuls of that awesome Mexican slaw….
……and totally deck them out!
I sprinkled them with the crushed Fritos®, crumbled queso fresco, and finely chopped cilantro (or parsley if you prefer)…
…..drizzled them with the reserved slaw dressing, and garnished them with a few pickled jalapeño pepper rings!
And though these look like MESSY little monsters, my hubby and I were shocked at how NOT messy they actually were to eat!
I mean, look at my hubby’s white t-shirt…..didn’t spill a drop!!
No doubt about it, this burger is right up there in the top 5 burgers that I have created over the years! And I’m sure that this Supah Chalupa Stuffed Cheese Burger will be one of your favorites, too!!
And stay tuned, because I have another burger coming for this event soon! And it’s just as spectacular!!
Do take the time to pop over to many of the bloggers participating this year, and check out what awesome burgers they have created for this event, too, going on throughout the entire month of May!
🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔 A Simple Pantry 🍔 Abra’s Kitchen 🍔 AcadiaTwo’s Kitchen Antics 🍔 An Affair from the Heart 🍔 Bakersbeans 🍔 Betsi’s World 🍔Caroline’s Cooking 🍔 Cindy’s Recipes and Writings 🍔 City Living Boston 🍔 Cluttercafe 🍔 Cooking With Carlee 🍔 Convos with Karen 🍔Daily Dish Recipes 🍔 Dance Around The Kitchen 🍔 Dixie Chik Cooks 🍔 Dizzy Busy and Hungry 🍔 Doodlecraft 🍔 Everyday Eileen 🍔 Family Around the Table 🍔 Family Food on the Table 🍔 Family Spice 🍔Farmwife Feeds 🍔Food Above Gold 🍔 For the Love of Food 🍔 Grillax.com 🍔 Grilling Montana 🍔 Grumpy’s Honeybunch 🍔 Hezzi-D’s Books and Cooks 🍔 Honeybunch Hunts 🍔 HORNS BBQ 🍔 Intelligent Domestications 🍔 It Is a Keeper 🍔 Jolene’s Recipe Journal 🍔 Jonesin For Taste 🍔 Juggling Act Mama 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔 Krazy Kitchen Mom 🍔 Life Anchored 🍔 Life of a Ginger 🍔 Mildly Meandering 🍔 Miss in the KItchen 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Perspective Portions 🍔 Plowing Through Life 🍔 PNW Eats 🍔 Pook’s Pantry 🍔 Real Life With Dad 🍔 Sarah’s Cucina Bella 🍔 Seduction In The Kitchen 🍔 Simple and Savory 🍔 Souffle Bombay 🍔 Spiced 🍔 Spoonabilities 🍔 Strawberry Blondie Kitchen 🍔 SueBee Homemaker 🍔 Sumptuous Spoonfuls 🍔 Sweet ReciPeas 🍔 Swirls of Flavor 🍔 Take Two Tapas 🍔 Tampa Cake Girl 🍔 Taste And See 🍔 The Baking Fairy 🍔 The Beard and The Baker 🍔 The Complete Savorist 🍔 The Crumby Kitchen 🍔 The Heritage Cookbook Project 🍔 The Keto Guy 🍔 The Redhead Baker 🍔 The Rowdy Baker 🍔 The Schmidty Wife 🍔 The Shirley Journey 🍔 The Spiffy Cookie 🍔 This Farm Girl Cooks 🍔 Thyme for Cocktails 🍔 We are not Martha 🍔 Well Fed Baker 🍔 West Via Midwest 🍔 Who Needs A Cape? 🍔 Wildflour’s Cottage Kitchen 🍔 Wok & Skillet 🍔
A huge thanks to the #BurgerMonth2019 sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ!
And a special thanks to Kita Roberts, of Girl Carnivore, for making this year’s #BurgerMonth 2019 absolutely EPIC!!
Enter here for a chance to win the
Ultimate Burger Grilling Prize Package!
I do so hope that you enjoy the burger that I created for this event! It was truly one outstanding burger that my hubby is already asking for again! Loaded with lots of goodies, an explosion of delicious flavor, stuffed with melty, spicy cheese, and all piled into a fried chalupa shell that’s lightly crispy on the outside, and fluffy on the inside! What’s not to swoon over, right?!!
*Though this is not a paid post, we were all treated to Red Duck®, Cabot®, and Western® products, and any and all opinions of these products are solely my own. (*Western® was sent after this post was made, and will be used and reviewed soon!)
For (2 ) Burgers:
- 1 lb. ground beef
- 1 Tbl. Red Duck® Mild Taco Sauce
- 1 Tbl. very finely crushed Fritos® Chili Cheese Corn Chips
- 1 packed cup Cabot® Fiery Jack Habanero Cheddar & Monterey Jack Shredded Cheese
- light dusting of chipotle powder and garlic powders & pepper to taste (on the outside only / just before grilling)
- approx. 1/2 cup Red Duck® Mild Taco Sauce for basting
For Mexican Slaw:
- 2 cups green and red cabbage & carrot coleslaw mix
- 1 roma tomato, chopped
- 12 pitted black olives, sliced
- 1 Tbl. (canned) chopped green chiles
- 1/2 cup fresh or frozen corn (thawed)
- 1/2 of a small rib (about 2 Tbl.) chopped celery
- 2 green onions, snipped, (green part or both)
- 1/2 cup, packed, Cabot® Fiery Jack Habanero Cheddar & Monterey Jack shredded cheese
- Slaw Dressing:
- 1/2 cup sour cream
- 1/4 cup regular heavy mayo, such as Duke's or Hellmann's
- 1/4 cup Red Duck® Mild Taco Sauce
- 1 tsp. bottled key lime juice
- s & p to taste
- *RESERVE a 1/4 cup Slaw Dressing for drizzling, add rest to slaw mixture
Rest of Ingredients and Optional Toppings:
- 2 garlic & herb naan bread rounds (Indian fry bread)
- spiced, hot, or regular refried beans (homemade or doctored-up canned)
- crumbled queso fresco
- crushed Fritos® Chili Cheese Corn Chips
- pickled jalapeño rings
- finely chopped cilantro or parsley
- (Reserved Slaw Dressing for Drizzling)
In small bowl, whisk together slaw dressing until creamy. Add salt and pepper to taste. *Reserve 1/4 cup. In medium bowl, add Mexican Slaw ingredients, and remaining slaw dressing. Stir until all is coated, cover, chill. Chill reserved sauce as well. Just before serving, taste and add more salt & pepper if needed to slaw mixture.
In large bowl, crumble ground beef into bowl. Drizzle with taco sauce and sprinkle with finely crushed chips. Lightly mix to evenly disperse, but don't over-mix. Divide into 4ths, and shape into 4 large thin patties placing onto a wax paper-lined baking sheet. Top two with piles of cheese, place other two patties on top of each, and seal edges WELL forming a nice burger. Cover with plastic wrap and chill for at least 30 minutes to firm back up. (The longer the better.)
Fire up the grill, season outside of burgers with salt and lots of pepper, and grill for 7 - 8 minutes per side, (with lid closed), until doneness desired. (We like a little pink inside, so grill longer for more well-done.) *Baste with taco sauce during last 5 minutes, turning and basting several times. Remove to a plate to rest. Tent with foil.
When you place the burgers onto the grill, that is the time to get your oil heating to deep-fry the chalupas. When the burgers are done, the oil should be perfectly hot. Carefully fry each one, one at a time. Place them into the oil and fry for 2 - 3 seconds, turn over and press in center, then fold in half. Turn the bread several times to evenly brown and remove as soon as they are deep golden / lightly browned. *I use TWO PAIRS of tongs to do this, and only fill a deep saucepan or dutch oven 2/3rds full. Remove the shells to a rack placed over a baking sheet with the edges facing down, like a tent, so that they can drain well.
Slather one inside of each with refried beans, the other inside with guacamole. Slice burgers in half and place into shells. Add Mexican slaw, and sprinkle with finely crushed corn chips, queso fresco, and cilantro. Top with jalapeño slices and drizzle with reserved slaw dressing. Grab some napkins and DIG IN!