Sometimes, there's nothing better than a cheeseburger -fresh off the grill, piping hot, and oozing with melted cheese and condiments. For that perfect juicy-on-the-inside and the crispy-on-the-outside uncooked mince has to seasoned cold, just before it hits the heat.

In this roundup, we have gathered our creative Mexican inspired burger topped with its complimenting accompaniments for a perfect in-house movie night with friends or family.

Recipe Card 


For the Burger Patty


Beef mince

300 g
Fried onions, ground to powder(optional)

2 tbsp

Jalapeno, finely chopped

1 tbsp
Fresh coriander, finely chopped

2 tbsp

Smoked fajita/taco spice mix

4 tbsp
Yellow cheddar cheese, block for inserting in the patty

60 g (30 g per patty)

Cajun spice (optional)


2-3 tbsp


As required

Note :- the fajita spice mix, Cajun spice and cheese will all have salt added in



For the Cheese Sauce


10 gm


10 gm

200 ml

Salt & Pepper

As required
Mexican cheese blend

50 -100 g

Mexican salsa

5 tbsp
Fresh coriander

1 tbsp

Note - cheese will contain salt


For the Mexican Salsa


Canned peeled tomato puréed

100 ml
Onions, chopped, softened in 1 tsp olive oil

¼ pc

Garlic, minced

2 cloves

½ tsp

Jalapeno, sliced

½ tsp
Salt & pepper

To taste

Sugar (optional)

1 tsp
Tabasco original – Hot sauce

1 tbsp


1-2 tbsp
For the Sour Cream Salsa

Sour cream

3 tbsp

1 tbsp


2 tbsp
Fresh coriander

2 tbsp

For the Guacamole

Avocado ripe, halved & flesh removed

1 pc

Green chilli, finely chopped


Tomato, finely chopped

½ pc

1 tbsp

Lemon juice

1 tbsp

As required

Other ingredients


Yellow cheddar, sliced


Gourmet Burger buns, cut in half and toasted


Iceberg lettuce, shredded


Tomato, sliced


Nachos chips to serve


Additional salsa guacamole and mayonnaise to serve  on side.


Method of Preparation: 


  1. For the burger patty – Add all the ingredients in the mince except the cheese block.
  2. Divide the mince into a portion of 150 g each and shape into burger patty, stuffing in the cheddar cheese block.
  3. Heat oil in a grill pan and grill the burgers for 4-6 minutes on each sides or till done. Top with the Sliced Cheddar on top of the burger to melt. Alternatively the burgers can also be grilled in the oven, at 160-170 C for 12 minutes or till done.
  4. For the Cheese sauce – Melt butter in a saucepan, add the flour and cook till fragrant.
  5. Add in the milk. When milk is heated and starting to thicken, add in the cheese blend, and mix to combine till all cheese is melted. Season to taste. Cover with cling to touch to avoid skin formation.
  6. Let cool and use. The sauce should be of a spreadable consistency, if it becomes too thick, loosen it with a 2-3 tbsp of milk and whisk to combine, if any lumps are present.
  7. Combine the cheese sauce, Mexican Salsa and fresh coriander to spread on the burgers for assembly.
  8. For the Mexican Salsa- Heat Oil in a saucepan, sauté the onion and garlic till softened.
  9. Add all the ingredients together, and mix to combine. Cook for 1 -2 minutes.Sugar can be added to taste, if the salsa is too sour.
  10. For the sour cream salsa - Mix all to combine and use for assembly.
  11. For the guacamole – Add ingredients into a bowl and mix them in well. Adjust salt and spice to taste.
  12. For Assembly – Spread 1- 2 tbsp of cheese sauce combined with the Mexican salsa on the base of the burger bun. Top with the cheesy burger patty, shredded Iceberg lettuce. Lastly add the 1 -2 tbsp sour cream salsa and top with the burger bun.


Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.