South of the Border Burgers

Prep 15 min


Cook 20 min


Ready in 35 min

These burgers are made with ground pork and chicken, and they’re so delicious, you won’t miss the red meat!


  • 1 lb. (450 g) ground pork
  • ½ lb. (225 g) ground chicken
  • 1½ tbsp (22 mL) Tex-Mex Rub
  • 4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
  • 1 tbsp (15 mL) vegetable oil
  • 4   slices mozzarella cheese
  • 4   hamburger buns
  • 4   large lettuce leaves (iceberg or romaine)
  • 4   slices of tomato
  • 2   avocados
  • ½   lime, juiced (about 2 oz./60 mL)
  • 2   green onions, finely chopped
  • 1 tsp (5 mL) Tex-Mex Rub


  1. Combine the pork and chicken in a bowl and stir in 1½ tbsp (22 mL) of the rub and all of the grated cheddar. Divide the meat into 4 equal portions and form into patties. Transfer the patties to a plate and freeze for 15 minutes.

  2. Meanwhile, for the guacamole, mash the avocados in a bowl. Add the remaining ingredients and stir to combine.

  3. Heat the oil in a 12" (30-cm) skillet or grill pan over medium heat. Cook the patties, flipping halfway through, until they’re golden and the temperature reaches 165°F (74°), 10–15 minutes. Top each patty with a slice of mozzarella for the last 2 minutes of cooking and cover with the lid to melt. Remove the patties from the pan and let them rest.

  4. Return the skillet to low heat. Place the buns, cut-side down, on the skillet to toast.

  5. Serve with the guacamole, lettuce, and tomato.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 930, Total Fat 67 g, Saturated Fat 24 g, Cholesterol 185 mg, Sodium 940 mg, Carbohydrate 35 g, Fiber 7 g, Sugars 5 g (includes 0 g added sugar), Protein 49 g

Cook's Tips:

Easy Change-Ups

Skip the Pork: The pork in these burgers gives them a richer, deeper flavor, but they’re still delicious with all chicken or ground turkey.

Add Some Heat: Try these burgers with pepper jack cheese for a little extra heat.

Recipe Originally Created for TasteBuds - Get Inspiration Delivered

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