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These Carne Asada Burgers pack all the bold, smoky flavors of traditional carne asada into one juicy, irresistible burger. Each bite is loaded with creamy guacamole, fresh pico de gallo, and melted cheese, making it a fiesta of flavors between two buns.
In Spanish, carne asada means grilled or barbecued beef, usually thinly sliced, marinated steak served in tacos or burritos. For this twist, I took the same vibrant carne asada flavors and infused them right into the burger patties. The result is a carne asada burgers recipe that’s tender, flavorful, and perfect for anyone craving an elevated take on classic carne burgers.
What Makes This Recipe So Good
These Carne Asada Burgers bring the best of both worlds, combining the smoky, citrusy flavor of Mexican carne asada with the juicy satisfaction of a perfectly grilled burger. Each patty is seasoned with bold spices and seared to lock in every bit of that irresistible charred flavor, then topped with creamy guacamole, fresh pico de gallo, and melted cheese for the ultimate bite.
What makes this carne asada burgers recipe stand out is the attention to detail. The marinade infuses the meat with layers of garlic, lime, and cilantro, creating that signature carne asada taste even without a grill. It’s the kind of carne burger that turns an ordinary cookout into something unforgettable, full of flavor, freshness, and a little kick of spice. If you love bold toppings and fresh contrasts like this, you’ll probably also enjoy turkey burgers with tangy slaw, where that crisp slaw brings the same kind of balance to every bite.
What Goes Into Carne Asada Burgers
These Carne Asada Burgers are built on layers of bold flavor, from the marinated beef patties to the creamy guacamole and zesty pico de gallo.
- Ground Beef: Lean ground beef forms the heart of these carne burgers, soaking up all the marinade’s lime, orange, and spice for that signature carne asada flavor.
- Citrus Marinade: A mix of lime and orange juice tenderizes the meat while adding bright, tangy depth that sets these Carne Asada Burgers apart.
- Fresh Cilantro and Garlic: These two ingredients bring a hit of freshness and bold aroma, perfectly balancing the smoky spices in the burger mix.
- Avocados: Mashed into creamy guacamole, they cool down the heat from the chili and jalapeños, rounding out every bite with smooth, buttery richness.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Carne Asada Burgers
- Mix the Meat: Combine the beef, lime juice, orange juice, onion, cilantro, garlic, jalapeños, chili flakes, cumin, paprika, and salt in a large bowl.
- Form the Patties: Use your hands to mix for about a minute, then divide the mixture into four equal parts and shape into firm, 1-inch thick patties.
- Preheat the Pan: Drizzle a skillet or nonstick pan with oil and heat over medium-high until hot.
- Cook Burgers: Sear patties for 5 to 6 minutes per side, or until cooked to preferred doneness.
- Melt the Cheese: In the last minute or two of cooking, top each patty with a slice of cheddar and let it melt beautifully over the meat.
- Make Guacamole: Scoop avocado into a bowl, add lemon and lime juice, red onion, chives, jalapeño, salt, and pepper, then mash until creamy with some chunks left.
- Prepare the Pico de Gallo: Combine tomatoes, onions, and cilantro in a bowl, drizzle with lime juice, and season with salt to taste.
- Build the Burgers: Layer lettuce (if using), beef patties, guacamole, and pico de gallo on your rolls, then serve right away while warm and melty.
Serve these Carne Asada Burgers with Black Beans & Rice for a hearty side that ties in the Latin flavors beautifully. Add Garlic Green Beans with Parmesan for something crisp and savory, and finish with Super Moist Cornbread to round out the meal with a touch of comfort and sweetness.
Tips For Making Carne Asada Burgers
- Use fresh lime and orange juice to keep the flavor bright and punchy.
- Mix the meat just enough to combine the ingredients so the patties stay juicy and tender, a method we also use for our drunken Aussie burgers to keep the beef extra moist.
- Chill the patties before cooking so they hold their shape and sear nicely.
- Let the cheese melt right on the patty for the best gooey finish.
Recipe FAQ’s
Go for lean ground beef with a little fat, around 80/20, so the patties stay moist and flavorful.
Mix the ingredients just until combined and chill the patties before cooking. This helps them stay firm and hold their shape.
Soft brioche or potato rolls complement the juicy burgers without overpowering the flavor.
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Carne Asada Guacamole Burgers
Ingredients
Burgers:
- 1 lb lean ground/minced beef
- 1 tablespoon fresh lime juice
- 4 tablespoons fresh orange juice
- 1/2 medium red onion grated
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic minced
- 4 slices pickled jalapeños optional
- 1/2 tsp red chilli flakes or chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt to taste
- 4 slices cheddar cheese
- 4 rolls small bread rolls of choice
Guacamole:
- 2 medium ripe avocados
- 1/4 medium red onion finely chopped
- 1/2 large lime juiced
- 2 tablespoons fresh orange juice or lemon juice
- 2 slices pickled jalapeños
- 1 teaspoon salt to taste
Pico De Gallo:
- 2 medium ripe tomatoes diced
- 1/4 medium red onion finely diced
- 3 tablespoons shredded fresh cilantro leaves
- 1 tablespoon lime juice
- 1 teaspoon salt to taste
Instructions
Burgers:
- Combine beef, lime juice, orange juice, onion, cilantro, garlic, jalapeños, chilli flakes, cumin, paprika and salt in a large bowl. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide the meat mixture into 4 equal parts and firmly mould them into round patties about 1-inch thick. Drizzle a skillet or non stick pan with a small amount of oil; preheat pan over medium-high heat. When pan is hot, sear the burgers for 5 to 6 minutes on each side until cooked to your liking. In the last minute or two of cooking, add the sliced cheese over the patties and allow the cheese to melt.
- Build burgers with lettuce (optional), beef, guacamole and pico de gallo.
Guacamole:
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
- Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
Pico De Gallo:
- Combine the tomatoes, onions and cilantro together in your serving dish. Drizzle with the lime juice; salt to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best recipe burger I have ever made for my family. They were devoured within minutes. Karina, your recipes never fail!!!
Sooooo good! I’ve made these twice and my family loves them — says they’re like a $25 burger from an upscale restaurant. A nearby Safeway makes fresh guacamole daily, so I use that to save time.
I came across this recipe on Pinterest and it looks amazing! Do you have a recipe for the oven fried beer battered wedges you served these burger with? Thanks!
Hi Rachael! No I don’t but I will post one soon! Maybe next week?! I completely forgot about them lol. So not funny!
can you substitute for turkey burgers or will the taste be off?
Hi Kirstyn, Turkey should be fine in this burger. The flavours will compliment it well!
These look incredible, Karina! Such a perfect summertime dinner for a Saturday night. 🙂 Pinned and sharing!!
Hi Karina, I’ve lived in Oz since 1987 and have visited a number of excellent Mexican restaurants during that time (in Sydney). I am stunned at the comment that Mexican food has only recently arrived in Oz! Maybe it’s harder to find in Melbourne? I know some supplies for cooking are hard to find.
Hi Wendy, I’m sorry to have upset you with my comment. I need to choose my words carefully it seems! What I meant to say is, Mexican food has become ‘popular’ over here in the last few years, compared to the popularity or how prominent it is over in the U.S. My apologies. I have now deleted the comment. Thank you for bringing it to my attention.