Mexican Cheeseburgers with Veggies and Mexican Dip

  • prep time20 min
  • total time 35 min
  • serves 4


7 Ratings
Directions for: Mexican Cheeseburgers with Veggies and Mexican Dip


1 lb(s) or 450 g washed baby carrots

3 stalks celery, cut into sticks

1 red pepper, cut in strips

1 yellow pepper, cut in strips

1 heads of broccoli, cut into pieces

1 ripe avocado

¼ cup salsa (60 mL)

Dash of salt and pepper

2 lb(s) or 900 g lean ground beef

¼ tsp turmeric

2 tsp chili powder (10 mL)

1 tsp cumin powder (5 mL)

1 tsp Hot chili sauce (5 mL)

1 cup grated cheddar condiments you like to have with hamburgers (250 mL)


8 whole wheat hamburger buns

Option: sliced tomatoes, olives and nacho chips for dipping.


1. Preheat BBQ to 350 F (medium or 175 C).

2. Jeremy’s easy home made guacamole…
In a small bowl mash an avocado and blend in salsa. Add salt and pepper to taste. Set aside in fridge.

3. Meanwhile…
Combine the following in a large bowl in this order: ground beef, turmeric, chili powder, cumin, and hot chili sauce.

4. Form into patties and grill on BBQ. Close lid.

5. Cook each side 5 to 10 minutes or until center is well cooked. Meat thermometer should read 180 F (82 C).

6. Meanwhile…
Grate cheese. Pull out condiments, salsa and guacamole.

7. When burgers are just about ready, top with cheddar until melted.

8. Serve on hamburger buns.

See more: Lunch, Grill, Barbeque, Beef, Cheese, Mexican, Rice/Grain, Summer, Dinner, Quick and Easy, BBQ


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