The RV Chronicles — It’s Burger Month at the ‘Jimmy Rockford’ (Recipe: Cheese Enchilada Hamburgers)

Feast your eyes on this.


Sure, you notice the rich Certified Angus Beef®, bright crisp lettuce and perhaps even the buttery avocado slices. But do you know what that topper is?

Oh. Yeah. Cheese Enchiladas.

We love our hamburgers in the Lone Star State. But we also dig our Tex-Mex. And the combination is a match made in Cielo (that’s Heaven for you English speakers).

I had to convince my friend Kita Roberts (of Pass the Sushi and Girl Carnivore fame) to let me be a part of her annual Burger Month series — a slew of excellent hamburger recipes from the country’s best cooks. And I think this guilty pleasure might just land my name on her futures list.

It’s a hell of a burger and there’s a hell of a giveaway to go along with it. Kita and the gracious sponsors of this event will be shipping someone all of this:

  • Dreamfarm Big Vebo ($37.95)

  • American Lamb

  • Cabot cheesebox

  • Cert Angus Beef

  • Charbroil Grill

  • Cowboy Charcoal Samplers

  • cutting board

  • GrillMasters Club Box

Just enter your 4-1-1 below the recipe and you’ll be in the mix. Meanwhile, enjoy The Cheese Enchilada Burger.

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The Cheese Enchilada Burger

The Cheese Enchilada Burger — For reals

The Cheese Enchilada Burger — For reals

5.0 from 9 reviews
Cheese Enchilada Burger
Recipe type: Hamburger
Cuisine: American, Tex-Mex
For each Cheese Enchilada Burger
  • ⅓ lb – Ground Certified Angus Beef®, preferably 80/20
  • ¼ cup – Enchilada sauce (store bought is fine, but preferably this really good stuff)
  • ½ cup – Shredded mild Cheddar
  • 2 – Corn tortillas
  • ¼ cup – Chopped lettuce
  • 2-3 – Avocado slices
  • 1 TB – Butter, softened
  • 2 tsp – Kosher salt
  • 2 tsp – Freshly ground black pepper
  • 1 – Hamburger bun
Prepare the enchiladas
  1. In wide bowl, warm the enchilada sauce in the microwave*
  2. Wrap the corn tortillas in a damp paper towel; microwave until warm and pliable, about 10 seconds.
  3. One at a time, dip tortillas in warmed sauce; place ¼ cup of the cheese in each tortilla and roll it, placing it seam side down on a plate (until you're ready to top the burger).
Make the burger
  1. Preheat the grill or pan to medium-high.
  2. Shape the meat into a large patty, about ½-inch thick.
  3. Season with salt and pepper.
  4. Place on grill or in pan and cook until nicely seared, about 3-4 minutes; flip and cook another 3-4 minutes.
  5. Spread butter on both sides of bun and grill or toast until golden brown.
  6. Warm the enchiladas in the microwave for about 15-20 seconds.
  7. On bottom bun, place lettuce, then cooked meat, followed by the enchiladas then the avocado slices.
  8. Top with more enchilada sauce if desired.
*You'll presumably be making more than one of these burgers – with more than ¼ cup of sauce; set your microwave timer accordingly

Where this epic burger creation is my own for #BurgerMonth 2016, I’d like to thank Certified Angus Beef, Cowboy Charcoal, Char-broil, Dreamfarm, Cabot Cheese, Grill Master Club, American Lamb Board, and for the kick butt grill prize packages!

a Rafflecopter giveaway


  1. OMG this is drool worthy, lick the screen, I can almost taste it deliciousness!!!

  2. Nataly Carbonell says:

    I love pineapple slices on my burgers!

  3. Kris Swank says:

    Oh, that looks so good… almost makes me wish I wasn’t eating really low carb these days! 🙂

    • adamjholland says:

      Me too, Kris. A1C spiked last go-around and pants started feeling tight. I allow myself one cheat day a week and now half of all the beer I drink is of the “light” variety. I appreciate your kind words and sorry to have tempted you. 😉

  4. GET OUT! And here I was all proud of my taco burger. Great idea for a Tex-Mex version. My favorite topping for the best burgers is simply a couple slices of bacon, bbq sauce and melted smoked cheddar. Served at our Baseball stadium, it’s a Colorado winner.

    • adamjholland says:

      Ain’t a dang thing wrong with a taco burger! My favorite topping for a burger is even more simple than yours. In fact, my very first blog post covered it. I’ll tell you up front — I’m OCD when it comes to building a burger.

  5. Osultrus says:

    I can’t wait to try this as, it looks absolutely ‘Scrumptious’…
    When I have my ‘Favourite Burger’, it has to be stacked with the ‘Works’…
    Aberdeen Angus Burger topped with Mozzarella, Crispy Smoked Maple Syrup Bacon, Fresh Lettuce, Buffalo Tomatoes & my ‘Secret’, Homemade Ingrediant ‘Spicy Salsa Pickle’…
    My Mouth Is Watering and that’s, Just ‘Thinking About It’…
    The First Bite Is ‘Amazingly, Scrumptiously Delicous’… So much so, You just have to, keep going back for more…

  6. Everything from the Certified Angus beef to the homemade enchilada sauce looks downright Tex-Mex awesome, Adam.
    Incidentally, I saw your comment about the A1C spike. Sorry to hear it. Just pop your enchilada burger off of its bun and maybe indulge in half of that burger and you could still be in a happy place. Or heck, ship the whole thing to me! 😉

  7. Michelle says:

    Omg this Burger looks so yummy.

  8. That is genius, my friend! You had to convince her? Next time you need a reference, send her my way!

  9. I need this burger in my life Adam! Looks fabulous! Nettie

  10. Oh my! 2 of my 3 favorite things – if you could have worked a Hot Dog into that mix I would be in heaven! It looks lovely and I cannot wait to try this, why did I never think of it?!?!

    • adamjholland says:

      I cropped the hot dog from the picture, Kelli. 😉 Thanks, and what about a cheese enchilada dog?

  11. Everything about this burger (including your photos) screams “must try.” Thanks for the link to authentic enchilada sauce, too. Nice to learn from the best!

    • adamjholland says:

      You’re very kind, Kim. Thank you. And I was just telling someone today that my food photos aren’t what I want since moving to the ‘Jimmy Rockford.’

  12. Kathryn @ anotherfoodieblogger says:

    Holy Cwap Adam, that is insanely instant love for me!!!!! Just got back from camping for a few days. What an awesome recipe and giveaway to come back to! xoxoxo

  13. Tampa Cake Girl says:

    Brilliant! Genius! Incredible! My two favorite things to eat between the buns, burgers and enchiladas. Yum!

    • adamjholland says:

      What a nice thing to say, Tampa Cake Girl! I’m printing your remarks and framing them. 🙂

  14. This looks wonderful. I love avocado, bacon and ranch on my burgers.

    • adamjholland says:

      Bacon has it going on. As for ranch, you’ll need to do three ‘Our Fathers’ and a handful of ‘Hail Marys.’

  15. I love caramelized onions and bacon jam on my burgers…and cheese of course!

    • adamjholland says:

      I’ve eaten bacon jam — and it’s the bomb diggity. Doesn’t work for this burger though. #giveenchiladasachance

  16. That is an amazing burger! We are finally, finally (I hope) getting our grilling weather up here. It’s not that we don’t shovel a path through 3′ of snow to get to the grill in winter, it’s just that it’s so much more pleasant eating a burger that hasn’t frozen between the grill and the table.

    • adamjholland says:

      That is the best explanation for not grilling in ‘Down East’ winters that I’ve ever heard. May the sun rise to meet you..

  17. Two of my faves in one great dish!! I could put a hurtin’ on this burger 🙂

  18. Brilliant! I love the Tex-Mex spin.

  19. oh my! This sound sooo good!! Yummo!!!

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