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New Mexico Tortilla Burger Recipe

By 2 Comments

Next time you’re planning burgers, try tucking a lively seasoned burger patty onto a toasted tortilla that’s been dressed with refried beans, lettuce and shredded cheese. Topped with a fried egg and you’ve got yourself a delicious New Mexico Style Tortilla Burger.

And don’t miss my recipe for Taco Burgers, another Southwestern burger that will win your heart.

Tortilla burger served on a flour tortilla topped with cheese lettuce and taco sauce.

What To Expect From This Recipe

Two of America’s favorite foods, tacos and burgers unite for a delicious Southwestern hamburger. A Tortilla Burger to be exact.

Corn or flour tortillas replace hamburger buns and ground beef is seasoned with bottled Taco Sauce.

Rather than ketchup and mustard, refried beans are used as the condiment and lettuce and tomato join in to complete the taco burger experience.

And in true New Mexico fashion, just like this recipe for Stacked Enchiladas, a fried egg and a sprinkle of hot sauce complete the meal.

This recipe comes from one of my favorite New Mexico cookbooks, Simply Simpatico and the recipe was recommended to my by one of my New Mexico native Chef Instructors in Culinary School.

This tortilla burger is more than just a burger on a tortilla, it’s a beautifully spiced burger patty dressed up with all of your favorite taco trimmings. I hope you give it a try.

Serve this Tortilla Burger with Green Chile Mac and Cheese. Perfect!

Let’s take a look.

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Ingredients You’ll Need

Using mostly store purchased ingredients, this is more of an easy assemble recipe than a detailed cooking recipe.

Ingredients to make tortilla burgers.

Nothing fancy, nothing complicated, mostly pantry items.

  • Lean Ground Beef: I usually recommend an 80-20% ground beef blend for burgers. However, since we’re adding ingredients to the ground beef, purchase a leaner blend, like 93-7%
  • Bottled Taco Sauce: I purchase medium heat Sky Valley brand from Whole Foods. Choose your favorite brand. It’s a smooth, tangy tomato based sauce designed for drizzling over tacos.
  • Refried Beans: Use canned, or make these tortilla burgers after you’ve made a batch of Homemade Refried Beans.
  • Tortilla Shells: You can make tortilla burgers with either corn tortillas or small flour tortillas.
  • Eggs: To make this a New Mexico style tortilla burger, we’ll top them with fried eggs.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions

Mixing ground beef with taco sauce to make tortilla burgers.
  1. Step 1: In a medium bowl, combine ground beef and ⅓ cup of the Taco Sauce and salt and pepper. Use your hands to gently mix the ingredients.
Making small burger patties to make tortilla burgers.
  1. Step 2: Shape the beef mixture into 6 equal large meatballs. Then gently use the palm of your hands to press them into burger patties. Place on a plate and refrigerate for 1 hour.
Keeping tortillas warm while making tortilla burgers.
  1. Step 3: Heat the tortillas and keep warm. I like to toast them on the open flame of my gas stovetop grates. They toast very quickly, so watch them closely, turning once. You can also use a comal to warm tortillas. Use a tortilla warmer, or cover with foil to keep warm.
Frying tortilla burger patties in a large skillet.
  1. Step 4: In a skillet, over medium high heat, cook the patties 6 minutes, turning once or until internal temperature reaches 160 degrees. Keep warm by covering with foil.
Heating up canned refried beans in a skillet to make tortilla burgers.
Frying eggs in a skillet to make tortilla burgers.
  1. Step 5: In a shallow fry pan, over medium heat, heat the refried beans. Cover with foil or a lid to keep warm.
  1. Step 6: In a non-stick skillet sprayed with non-stick spray, fry eggs until yolks are of desired firmness. Keep warm.

How To Build The Tortilla Burgers

Smearing refried beans on a corn tortilla to make tortilla burgers.
How to build a tortilla burger.
  1. Step 7: Spread some of the refried beans on a warm tortilla shell. You can use either corn tortillas or street taco sized flour tortillas.
  1. Step 8: Place a cooked beef patty on the refried beans and drizzle with more taco sauce. Top with a fried egg, then sprinkle on shredded cheese and chopped lettuce. Serve immediately.
Eating a tortilla burger with your hands.

Or, slide a tortilla burger patty into warmed small Street Taco flour tortilla that’s been smeared with re-fried beans. Add shredded cheese and chopped lettuce, drizzle with a little bit of New Mexico Red Chile Sauce and eat it hand held, taco style without the fried egg.

Pro Tip: If you’re like me and have a stash of Homemade New Mexico Red Chile Sauce, substitute it for the bottled Taco Sauce. It brings a richer, deeper more authentic flavor to this tortilla burger.

On Warming Tortillas: You simply can’t take a corn tortilla out of the package and use it. They have to be warmed to be pliable before using.

  • I like to toast mine on an open flame on my stove top gas range. They toast in seconds, so you have to watch them close, turning them once. You can also toast them on a comal. Or on a sheet pan in the oven.
  • You can also warm the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for 2 minutes at 50% power.
  • I have also toasted flour tortillas stove top, but a microwave works very well also.
  • I have purchased these Tortilla Warmer Pouches, which work well to warm and keep either flour or corn tortillas warm. They work like a charm. (I’ve provided an Amazon Link for the tortilla warmers. I am an Amazon Affiliate and receive a small commission at no additional charge to you, if you purchase them through this link.)

Substitutions

  • Ground Beef – If you simply don’t eat beef, use ground turkey to make these burgers.
  • Corn Tortillas – Using Corn tortillas make this recipe gluten free.

Questions You May Have

Can these burgers be cooked on the grill?

You can, however, keep in mind the burger patties aren’t as firm as regular burgers that cook easily on an outdoor grill. The meat is looser because you’re adding sauce to the patties and there will be a risk of them falling through the grates. My recommendation would be to cook them inside in a skillet. A flattop grill may be a better choice when cooking out of doors.

Can these be cooked in an air fryer?

Yes. I’ve never cooked burgers in an air fryer, but I understand it works well. Just follow your favorite air-fryer burger recipe for cooking time.

Variations

  • Spicy – Instead of salt and peppering eggs while frying, try sprinkling with a pinch of New Mexico Red Chile Powder.
  • Deluxe – Dress up these tortilla burgers with a dollop of Guacamole.
  • Kid friendly – Using a mild Taco Sauce will keep these on the less spicy side, making them very kid friendly.

For a spicier burger, check out my recipe for Southwest Ground Chicken Burgers.

Best Toppings For Tortilla Burgers

Keep it simple and keep it Southwestern. No need to get fancy.

  • Grated Cheese
  • Chopped Lettuce
  • A drizzle of Taco Sauce
  • And a fried egg if you like.

Storage

We’re empty nesters, so I needed to store leftover burger patties. Keep them in an air tight container in the refrigerator for up to 4 days. Or in the freezer for 3 months. If freezing, I like to wrap each burger patty in plastic wrap, then place them in a zip-lock style freezer bag. Tortillas can be stored at room temperature in an air-tight container, or frozen.

To reheat, microwave each burger patties for about 1 minute on on 50% power. Use the microwave to gently reheat the tortillas.

Top tip

Handle the burger patties very gently. Adding the taco sauce is adding liquid to ground beef. Which makes the patties a little more delicate and less firm than you’re used to.

Are you a burger fan like us? Try these popular recipes:

And if you’re looking for more Southwestern recipes, don’t miss my category for Mexican Southwestern Recipes. You’ll find lots of great recipes including the most popular on my site for Colorado Green Chili. Made with pork, it’s truly a crowd pleasing recipe.

And don’t miss this old fashioned recipe for Taco Salad Made with Catalina Dressing. If you like this tortilla burger recipe, you’re going to love this salad recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Tortilla burger in a tortilla shell with lettuce and cheese.
Print Recipe
5 from 1 vote

New Mexico Tortilla Burger Recipe

These Tortilla Burgers are a real south-of-the-border style hamburger with all the trimmings.
Prep Time15 minutes
Cook Time15 minutes
Resting time1 hour
Total Time1 hour 30 minutes
Course: Main Course Beef
Cuisine: Southwestern
Servings: 6 burgers
Calories: 296kcal
Author: Lea Ann Brown

Ingredients

  • 6 packaged Corn Tortillas, or Flour Tortillas warmed or toasted.
  • 1 pound Lean Ground Beef 93 – 7% works well here
  • 8 ounce Jar of Taco Sauce mild or medium heat level
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 16 ounce Canned Refried Beans
  • 6 Eggs
  • 1 Cup Iceberg Lettuce fine chopped. Or Romaine.
  • 1 Cup Shredded Cheddar Cheese

Instructions

  • In a medium bowl, combine ground beef and ⅓ cup of the Taco Sauce and salt and pepper. Use your hands to gently mix the ingredients.
  • Shape the beef mixture into 6 equal large meatballs. Then gently use the palm of your hands to press them into burger patties. Place on a plate and refrigerate for 1 hour.
  • Heat the tortillas and keep warm. I like to toast them on the open flame of my gas stovetop grates. They toast very quickly, so watch them closely, turning once. You can also use a comal to warm tortillas. Use a tortilla warmer, or cover with foil to keep warm.
  • In a skillet, over medium high heat, cook the patties 6 minutes, turning once or until internal temperature reaches 160 degrees. Keep warm by covering with foil.
  • In a shallow fry pan, over medium heat, heat the refried beans. Cover with foil or a lid to keep warm.
  • In a non-stick skillet sprayed with non-stick spray, fry eggs until yolks are of desired firmness. Keep warm.
  • To build the tortilla burgers, place warmed or toasted tortillas on a plate. Spread each with some of the refried beans. Place a beef patty on the refried beans and drizzle with more taco sauce.
  • Top with a fried egg, then sprinkle on some shredded cheese and chopped lettuce. Serve immediately.

Notes

Tips For Success
Handle the burger patties very gently. Adding the taco sauce is adding liquid to ground beef. Which makes the patties a little more delicate and less firm than you’re used to.

Nutrition

Calories: 296kcal | Carbohydrates: 9g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 768mg | Potassium: 354mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 0.3mg | Calcium: 192mg | Iron: 3mg

New Mexico Tortilla Burger … It’s Whats for Dinner

Creamy Tuscan Chickpea Soup

By 6 Comments

In a nut shell: Once the weather starts turning cooler, I like to make a big pot of soup on Sundays and start the week having flavorful leftovers. After all, soup is one of those things that always tastes better the next day.

Creamy Tuscan chickpea soup.

Would I Make This Again?

Absolutely yes! This is a wonderful soup that makes enough for about 8+ servings. I love an excuse to use sun-dried tomatoes and the combination of flavors here welcomes those rich little pieces of goodness.

Points and Perks

  • Perk: It’s a restaurant quality meal.
  • Perk: Chickpeas – considered to be a superfood, I’m always looking for ways to use them.
  • Perk: It’s a pretty easy meal to make and it’s a one-pot meal.
  • Point #1: This recipe calls for Italian Sausage. I’m a fan of Chicken Italian Sausage which makes this a bit healthier.
  • Point #2: This recipe calls for kale. Don’t like it, but switching out spinach or chard makes this a recipe we enjoyed.
  • Point #3: Creamy but not overly so. This recipe calls for ¼ cup of heavy cream. With lots of broth, I can live with those small amount of fat calories.

Please note: The recipe in this article changes each periodically. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.

Creamy Tuscan chickpea soup.
Print Recipe
5 from 3 votes

Creamy Tuscan Chickpea Soup

Spicy sausage, tender chickpeas, and savory aromatics come together for a comforting bowl of goodness in this one-pot soup.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: Mediterranean
Servings: 8
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 1 pound Spicy Italian sausage casings removed
  • 1 large Yellow onion chopped, about two cups
  • 1 large Celery Stick chopped, about ½ cup
  • ½ cup Sun-dried tomatoes in oil, chopped
  • 4 large garlic cloves peeled and minced
  • 8 Cups Chicken stock
  • 2 15-ounce Cans of chickpeas drained and rinsed
  • 4 cups 4 cups torn lacinato kale leaves About 1 small bunch
  • 2 ounces Parmigiano-Reggiano cheese Grated (about ½ cup), plus more for garnish
  • ¼ cup Heavy cream
  • 2 Tablespoon Chopped fresh basil
  • ¾ teaspoon Kosher Salt

Instructions

  • Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
  • Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes and garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in stock and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes. Spoon off and discard any foam that rises to the surface.
  • Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil, and salt. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

Notes

Notes:
  • If you don’t like kale (that’s me) substitute spinach or chard.
  • I used dried chickpeas. 1 ½ cup dried chick peas (precooked) will equal about two cans 15 ounce cans.
  • I am a fan of Italian Chicken Sausage. It makes a great substitute here. 
  • I added ½ teaspoon of fennel seed …. because I love it with Italian sausage.

Nutrition

Calories: 383kcal | Carbohydrates: 16g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 64mg | Sodium: 1106mg | Potassium: 718mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1310IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 2mg

Campechana, Mexican Shrimp Cocktail

By 24 Comments

Next time you’re in the mood for a shrimp cocktail appetizer, give this refreshing Campechana recipe a try. This classic Mexican and Southwestern recipe features tomatoes, jalapeno, red chile powder cucumber and more. A tossed salad, some crusty bread and you’ve got a perfect Summer back patio meal.

Campechana Mexican Shrimp Cocktail served in a margarita glass and garnished with shrimp and avocado. Served with corn chips

What is Campechana?

Campechana is a traditional tomato based Mexican shrimp cocktail recipe that contains fresh chopped vegetables. Campechana can also be made with baby octopus, oysters, mussels, scallops, or white fish, making it a Mexican mixed seafood cocktail. The idea for Campechana comes from Campeche, a Mexican State on the Yucatan peninsula where fresh seafood cocktails are served beach side. Also known as cocktail de camerones.

What You Can Expect From This Recipe

Campechana is a popular choice for seafood lovers looking for a fancy feel appetizer or a light Summer meal. It’s combination of fresh seafood, tangy sauce and crunchy texture make this a culinary treat.

Imagine a brothy tomato based citrus salsa, swimming with plump tender shrimp, creamy avocado, crunchy with celery and cucumber, and some spicy peppers.

Let’s throw in some briny olives for an extra kick. That describes this fresh Mexican seafood cocktail, and a recipe you’ll want to serve all Summer long.

This is a very refreshing Mexican Appetizer that’s full of flavor. Not to mention a healthy option.

A recipe I learned to make in Culinary School and also a method our chef instructors taught us to to poach shrimp = tried and true. Let’s take a look:

Campechana Ingredients

Nothing fancy, nothing complicated, mostly pantry items.

Ingredients to make Campechana Mexican Shrimp Cocktail.
  • Cooked Shrimp. Shells removed, tails removed and chopped. Save a couple of whole shrimp for garnish.
  • Tomato Juice, or Clamato
  • Hot Sauce: Your favorite brand
  • Tomato
  • Cucumber
  • Lime Juice
  • Old Bay Seasoning (used to cook shrimp)
  • Green Bell Pepper
  • Onion
  • Celery
  • Avocado
  • Jalapeno Pepper
  • Green Olives, bring a Spanish flair.
  • Chile Powder: I prefer New Mexico Red Chile Powder, Cayenne will also work.

Ingredient Notes

  • Please don’t confuse Chili Seasoning with Chile Powder. Use a pure red chile powder to make Campechana. Chili seasoning (with an “i”) is a blend of seasonings used to make Chile Soups.
  • Kosher salt is preferred by chefs for it’s pure salty flavor. Sea salt or table salt will work fine here.
  • Mix it up and combine ½ pound of cooked shrimp with ½ pound lump crab meat. Crab meat by law has to be sold cooked, so no need to cook the crab.
  • For a more savory briny flavor, substitute Clamato Juice for Tomato Juice.

How to Make Authentic Mexican Shrimp Cocktail (Campechana)

Making Campechana step 1, soaking onions in lime juice.
Making campechana step 2, combine chopped vegetables.
  1. In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
  1. Add the minced tomato, cucumber, celery, bell pepper, jalapeno, and green olives.
Step 3 to make campechana. Mixing vegetables together.
Step 4 to make campechana. Adding shrimp and tomato juice to vegetables.
  1. Mix all ingredients together with a large spoon.
  1. Add tomato juice, chopped or sliced shrimp and several dashes of hot sauce. Stir, cover and chill for 1-2 hours.

How To Serve and Devour

Campechana in a glass bowl served with tortilla chips and saltine crackers.
  • Grab a couple of margarita glasses and spoon in the Shrimp Campechana. Garnish the rim of the margarita glass with a cooked shrimp, tail intact and a slice of avocado.
  • Or serve in a glass bowl to show off the colorful mix of vegetables. Garnish with chopped avocado.
  • The traditional way to serve Campechana is with Saltine crackers or sturdy Tortilla Chips. Use these to eat as if you were eating a Mexican dip.
  • Provide a wedge of lime for squeezing, and chopped cilantro for garnish.

Questions You May Have

Is Campechana A Main Course or Appetizer?

Either. This recipe makes enough for 6 people as an appetizer. It can also be served as a main course using larger portions for 4 people. So depending on how many you’re feeding, this is a wonderful light dinner recipe, or a beautiful shrimp cocktail appetizer to start a Mexican Dinner Menu.

What’s The Difference Between Campechana and Ceviche?

Campechana is similar to ceviche, however with campechana, the seafood is cooked with heat, as opposed to brined in an acid (lime juice) like ceviche.

Storage

Campechana stores surprisingly well. And without losing flavor or compromised texture. Store in an air tight container in the refrigerator for up to one day. Remove any avocado before storing.

Tips For Success:

  • Spend the extra few dollars and purchase quality shrimp Shrimp that tastes like shrimp. It’s the secret to a really good Campechana. Seek out wild caught shrimp from the Gulf of Mexico. Look for it at stores like Whole Foods, who provide sustainable seafood products.

What to Serve It With

If you’re making this to serve guests as as a beginning to a beautiful to a Mexican themed dinner, MahiMahi Kabobs with Jalapeno Butter is one of my favorite seafood main course choices. Here are some more ideas.

Another good choice is Pollo Asado, Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Mexican Chicken Marinade to make Chicken Asado. A juicy Mexican grilled chicken dinner with sheer pizzaz.

And don’t forget a Mexican cocktail, like this recipe for Palomas.

Explore More Southwestern Recipes

If you’re looking for fresh Summery shrimp recipes, don’t miss this one for Chimichurri Shrimp. An Argentinean shrimp recipe that’s easy and bursting with flavor.

Looking for more Southwestern Style appetizer recipes? I’ve got you covered:

And if you love Homemade Mexican Flavors, don’t miss this favorite for Bacon Wrapped Shrimp with Creamy Sweet Chili Sauce, stuffed with a sliver of jalapeno pepper, it’s a recipe you’ll want to make over and over. And my category for Appetizer Recipes for even more ideas.

This recipe was published May of 2012 and updated June, 2024 with step by step instructions.

Campechana Mexican Shrimp cocktail in a margarita glass.
Print Recipe
4.86 from 14 votes

Campechana, Mexican Shrimp Cocktail

Next time you're in the mood for a shrimp cocktail appetizer, give this refreshing Mexican version a try. Campechana is an authentic Mexican seafood appetizer chock full of tomatoes, jalapeno, cucumber and more. A tossed salad, some crusty bread and you've got a perfect Summer back patio meal.
Prep Time15 minutes
Cook Time3 minutes
Resting time2 hours
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 6
Calories: 188.74kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound shrimp medium or large, preferably American Wild Caught
  • 1 Tablespoon Old Bay Seasoning add a wedge of lemon if you'd like.
  • ½ cup sweet onion minced, or yellow onion.
  • ¼ cup lime juice
  • ¼ teaspoon Kosher salt
  • 1 Cup tomato finely chopped. One medium tomato.
  • ½ Cup cucumber About ¼ of a medium cucumber. Peeled and minced.
  • ½ Cup celery Minced. About 1 medium stalk.
  • ¼ Cup green bell pepper minced
  • ¼ Cup jalapeno pepper minced, about 1 medium pepper
  • 3 tablespoons Green Olives chopped, pitted
  • 2 cups Tomato Juice Or Clamato
  • 2 dashes hot sauce to taste (I used lots)
  • ¼ bunch cilantro chopped
  • 1 avocado cut into small cubes
  • ½ avocado sliced into wedges
  • chile powder & black pepper I like Chimayo Chile Powder, or ancho

Instructions

  • To Cook The Shrimp: Bring 2 quarts of water to a boil. Add the Old Bay seasoning to water. Add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes - drain and chill shrimp. Reserve 4 – 8 of the shrimp for garnish. Remove tails from the rest of the shrimp and chop or slice.
  • In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
  • Add the minced tomato, cucumber, celery, bell pepper, jalapeno, and green olives. Stir well.
  • Add tomato juice, chopped or sliced shrimp and several dashes of hot sauce - cover and chill for 1-2 hours.
  • Just before serving, stir in cilantro and chopped avocado. Spoon into four margarita glasses and garnish with a lime wedge, a whole shrimp or a slice of avocado. Or all.
  • Sprinkle with chile powder and freshly cracked black pepper. Serve with saltine crackers or tortilla chips and hot sauce on the side.

Video

Notes

Tips for Success:
  • Spend the extra few dollars and purchase quality shrimp. Shrimp that tastes like shrimp. It’s the secret to a really good Campechana. Seek out wild caught shrimp from the Gulf of Mexico.
  • Use good knife skills here. Evenly chopped vegetables results in pride in skill set and a professional appearance of this dish.

Nutrition

Calories: 188.74kcal | Carbohydrates: 12.12g | Protein: 17.69g | Fat: 8.63g | Saturated Fat: 1.27g | Cholesterol: 190.51mg | Sodium: 650.63mg | Potassium: 606.11mg | Fiber: 4.5g | Sugar: 4.94g | Vitamin A: 807.97IU | Vitamin C: 37.35mg | Calcium: 143.9mg | Iron: 2.76mg

Shrimp Campechana Recipe …It’s What’s for Summer Dinner.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Three Cheese Italian Breakfast Casserole

By 8 Comments

This savory Italian Breakfast Casserole combines three cheeses, roasted red bell pepper and a hint of onion. You can make this creamy cheesy Italian egg bake in just an hour.

Try other popular breakfast recipes like this one for Country Potatoes with Ham or these Southwest Egg Bites with Cottage Cheese.

A slice of Italian breakfast casserole topped with sour cream.

The simplest way to make any morning better is with a delicious breakfast egg casserole. And this Italian egg bake can be one of the easiest ways to serve up eggs that certainly won’t disappoint.

What makes a baked egg casserole a great egg casserole? Certainly a beautiful custard texture, a blend of amiable cheeses and a touch of savory. And this is an egg bake without bread, which makes for an even fluffier lighter experience.

Eggs are combined with creamy soft cheeses. Flour thickens the custard base and the baking powder brings the “puff” to this casserole.

Roasted red bell peppers, brings a smoky and sweet layer of flavor and a touch of green onion brings it all home.

This Italian Breakfast Casserole is easy enough to prepare on a lazy Sunday morning. About twenty minutes prep time and a 35 minute bake in the oven. While the casserole is baking, grab a package of frozen hash browns, and fry some bacon or sausage and breakfast is served. Let’s take a look:

Ingredients You’ll Need

Ingredients to make Italian Egg Bake.
  • Large Eggs
  • Roasted Red Bell Pepper, chopped
  • Green Onion
  • The Cheeses: Cheddar Cheese, Ricotta Cheese, Parmesan Cheese
  • All Purpose Flour
  • Butter, melted
  • Kosher Salt
  • Baking Powder

Step by Step Instructions – It’s Easy

Mixing dry ingredients for Italian Egg Casserole.
Combining eggs and cheese to make Italian Breakfast Casserole.
  1. Sift together flour, salt, and baking powder into a small bowl.
  1. Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add melted butter, flour mixture, and cheeses and mix well at low speed. Then stir in peppers and green onion.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Mixing eggs and cheese together to make an Italian Breakfast Casserole.
Italian Breakfast Casserole in an 8 x 8 casserole dish ready to bake.
  1. Then stir in peppers and green onion.
  1. Pour into a greased 8 x 8 casserole dish.
Baked egg casserole in a square le creuset baking dish
  1. Bake this Italian Breakfast Casserole for 35 – 40 minutes. The top should be slightly browned and the casserole set up in the middle.

Questions You May Have

Can I Make This Italian Egg Bake Ahead of Time?

Yes. You can make it the night before. Complete all the steps and place in the casserole dish. Cover well with plastic wrap and refrigerate. Let it sit at room temperature for about 30 minutes before baking.

Is This Recipe Gluten Free?

You’ve got a jump start since this is an egg bake without bread. Make this complete gluten free by using a 1 to 1 gluten free flour.

What Should I Serve With This Italian Breakfast Casserole?

This casserole is light and fluffy. And without any Italian Sausage, you’ve got lots of choices. Serve this with Fried Biscuits, a fresh fruit salad, a side of chicken Italian Sausage. Serving this for brunch? Serve it with a simple tossed salad with Red Wine Vinegar Dressing.

Tips For Success

  • You most certainly can roast your own red bell peppers for this recipe, but make it easy by purchasing three roasted red bell peppers from the olive bar, or jarred roasted-red bell peppers.
  • Use a cake tester to make sure the casserole is done and set up in the middle.
  • Let the casserole sit for about 5 minutes before serving.
A slice of three cheese egg casserole on a spatula.

Variations

  • Picture this Italian egg bake with with fine chopped sauteed asparagus and shallots.
  • Add Southwestern flare by substituting the roasted red bell peppers with jalapeno peppers of Hatch chile peppers. Add a tablespoon of adobo sauce from canned chilles in adobo for an additional kick of excitement.
  • Or a simple mixture of mushroom and chives. Just be careful with the moisture content in mushroom. Fry and lightly salt them to draw out moisture before adding.

I hope you give this Italian Breakfast Casserole a try. You’ll be glad you did.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of three cheese Italian Breakfast Casserole.
Print Recipe
5 from 2 votes

Three Cheese Italian Breakfast Casserole

This is a recipe for an oh-so cheesy Italian Breakfast Casserole. Savory with roasted red bell pepper, three of your favorite cheeses and a hint of onion, this is an easy egg and cheese casserole perfect for your next Sunday Brunch or breakfast.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast Recipes
Cuisine: American
Servings: 9
Calories: 289kcal
Author: Lea Ann Brown

Equipment

  • 1 8 x 8 Casserole Dish

Ingredients

  • 3 medium red bell peppers roasted and diced
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • ¾ teaspoon baking powder
  • 9 large eggs
  • 3 tablespoons unsalted butter melted
  • 1 ½ cups Medium Cheddar Cheese grated
  • 1 cup whole-milk ricotta
  • 1 cup Parmigiano-Reggiano grated
  • 3 green onions finely chopped (½ cup)

Instructions

  • Preheat oven to 350°F.
  • Sift together flour, salt, and baking powder into a small bowl.
  • Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add melted butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and green onion.
  • Pour into a buttered 8 x 8 casserole dish and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.
  • To serve, cut into 9 squares and garnish each with a dollop of sour cream and fine chopped heirloom tomatoes.

Notes

Tips For Success: 
  • You most certainly can roast your own red bell peppers for this recipe, but make it easy by purchasing three roasted red bell peppers from the olive bar, or jarred roasted-red bell peppers.
  • Use a cake tester to make sure the casserole is done and set up in the middle.
  • Let the casserole sit for about 5 minutes before serving.

Nutrition

Serving: 9g | Calories: 289kcal | Carbohydrates: 7g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 648mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2034IU | Vitamin C: 52mg | Calcium: 368mg | Iron: 1mg

Three Cheese Italian Breakfast Casserole … It’s What’s For Breakfast.

This recipe was first published September of 2018 and updated June of 2024 by adding step by step instructions.

Black and Blue Burgers

By 1 Comment

Black and Blue Burger patties combine blackened seasoning and crumbled blue cheese for a burger with serious steakhouse flavor. One of my favorite burgers to cook, it’s “just right” spicy, juicy, rich and bold. Let’s take a look.

Black and blue burger with red onion, tomato and lettuce.

What Is a Black and Blue Burger?

A Black and Blue Burger is a beef burger seasoned with blackened seasoning ("black") and made by adding blue cheese ("blue") to the ground beef. The seasoning creates a bold, spicy flavor, while the blue cheese adds richness and tang.

Why It's Called "Black and Blue"

  • Black = blackened spice blended with the ground beef.
  • Blue = blue cheese mixed into the ground beef.

Flavor Profile at a Glance

  • Spicy: The homemade blackened seasoning I’ve provided in this recipe adds a just right spicy note to the overall flavor.
  • Beefy: Choosing the right blend of ground beef, combined with crumbled blue cheese makes this a perfect beefy burger.
  • Creamy: Adding crumbled blue cheese directly to the ground beef before forming patties, makes this a creamy, cheesy burger.
  • Savory: The bold flavors of this burger are elevated a step higher slathered with a coarse ground Dijon Mustard for a condiment.

This robust contrast is what makes black and blue burgers stand out from standard cheeseburgers.

Taking a cue and inspiration from Culinary School, where we pan-seared Denver Steaks then served topped with a blue cheese sauce, these Black and Blue Burgers were born in my own kitchen. Beef and Blue Cheese are natural culinary partners, so let’s get started.

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Ingredients You’ll Need For Blacked Seasoning

Store Bought Versus Homemade: Again, another recipe from Culinary School. I’ve never purchased blackened seasoning, so can’t recommend a store brand. But any purchased seasoning mix can be over-salty. Homemade will result in better control and flavor balance.

Let’s start by making this super easy Homemade Blackened Seasoning Recipe. You probably have everything you need in your pantry and it’s a super easy recipe.

Homemade blackened seasoning to make black and blue burgers.
  • Fresh Ground Black Pepper
  • Garlic powder
  • New Mexico Red Chile Powder, or Cayenne Pepper is more customary
  • Dried thyme
  • Dried oregano
  • Smoked paprika
  • Onion powder
  • Kosher salt

See recipe card for quantities.

Homemade blackened seasoning in a black bowl.

Simply add ingredients to a bowl and use a whisk to combine. Set aside and make those burgers.

Key Ingredients For The Black and Blue Burgers

Ingredients to make Black and Blue Burgers.

Best Ground Beef To Use – Fat Ratio Matters

  • Use 80/20 ground beef. The higher fat content prevents dryness and helps balance the bold flavor of the blackened seasoning. Lean beef cooks up dry and tough and doesn't hold blue cheese crumbles well.

Best Blue Cheese For Burgers (Crumbles vs. Block)

  • Crumbles: The pre-crumbled blue cheese sold in plastic containers may be convenient, but they’re a dryer product which won’t melt as well.
  • Let's talk creamy. Purchase a wedge of blue cheese in the gourmet cheese section at your store. Here are some creamy blue cheese options.
  • Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it's perfect for melting into these burgers.
  • Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow's milk cheese with exceptional blue cheese flavor and creamy texture.
  • Stilton Cheese: Stilton is an English semi-soft, crumbly and creamy. With a bold rich flavor it will bring a more intense and complex flavor to these burgers.

Best Buns For These Burgers

Choose a regular hamburger bun that’s soft, sturdy and flavorful. No need to go gourmet here. Tip: I discourage the use of Brioche buns simply because they are too soft, too sweet, and that high butter and sugar content can lead to a soggy bun that will fall apart under the weight of a juicy burger.

Best Lettuce For Burgers

  • Lettuce – I like green leaf lettuce for burgers because of it’s pretty frilly edge appearance. You can substitute iceberg lettuce for more of a crunch, or even Romaine lettuce. TIP: When building that burger, place the lettuce on the bottom bun before adding the burger patty. This will keep that bun from getting soggy from that juicy burger.

How To Make Black and Blue Burgers

Combining ground beef and blue cheese crumbles to make black and blue burgers.
  1. Step 1: Place ground beef in a bowl. Add crumbled blue cheese, blackened seasoning and salt.
Combined ground beef and blue cheese crumbles to make black and blue burgers.
  1. Step 2: Use hands to combine the ingredients, just like you would making meatloaf.

Hint: Don’t overwork the meat mixture when making ground beef patties. A looser mix will simply make a better cooked and juice burger.

Three black and blue hamburger patties ready to grill.
  1. Step 3: Portion ground beef into three patties. You can also make quarter pound burgers and make four black and blue patties.
Grilled black and blue burger patties.
  1. Step 4: Place burgers on the grill or in a stovetop cast iron skillet or grill pan. Sear 3 to 5 minutes on the first side or until dark crust develops on burgers. Flip the burgers and grill on second side for additional 4 to 5 minutes or until they reach internal temperature of 160°F.

TIP: Try grilling the onions rather than serving them on the burger raw. Grilling red onions brings out the natural sugars which caramelize for a sweeter result.

How To Build That Burger: Spread whole grain mustard on bottom bun, add lettuce and sliced tomato. Add the burger bun and top with rings of red onion.

How To Cook These Burgers

Skillet vs. Grill

I’ve always said that the best burgers come off a flat top grill. However, flat top grills like restaurants use aren’t an option for home kitchens. A cast iron skill can somewhat replicate a flat top.

  • Cooking burgers in a cast iron skillet will create a lovely outer crust, which we call Mailliard reaction. It’s that toasty flavor that makes a great burger. A cast iron skillet or cast iron grill pan will distribute heat evenly and you won’t lose any of that juicy flavor to your outdoor grill grates. In short, that results in a juicier burger.
  • Grill: These burgers work great on an outdoor grill. However, if you’ve got a griddle that fits that grill, use it. For the same results as a cast iron skillet.
  • Non Stick Skillet: Save them for gentler projects like omelettes , scrambled eggs or delicate seafood. Non-stick skillets are notorious for not creating enough heat to get a good sear.

In summary: My vote goes to cast iron for the best balance of heat retention and crust formation.

Tips For Success

  • Don’t be tempted to use the blackened seasoning as a sprinkle-on seasoning. You’ll have a better burger by blending it in before forming the burger patties. Plus, the seasoning may burn if it’s used as a coating.
  • Cold cheese won't melt evenly. Let cheese come to room temperature before mixing. Allow about 30 minutes

Make Ahead, Storage and Reheating Tips

Can You Prep These Burgers In Advance?

  • Yes, form patties up to 24 hours ahead. Cover tightly, and refrigerate until ready to cook.

Freezing Black and Blue Burger Patties

  • Freeze uncooked patties on a tray, then transfer to freezer bags. Let the patties thaw in the refrigerator overnight. You can also freeze cooked burger patties for up to three months.

Reheating.

  • I intentionally make extra burgers to have leftovers. Simply wrap the extra burger patty in plastic wrap and store in the refrigerator for up to 3 days. When ready to reheat, place the cooked burger meat in the microwave and heat in 30 second increments until hot. The 50% power feature is your best friend. A slower and gentler heat will keep that burger from drying out and you'll avoid any high heat food explosions.

Variations

  • Less Spicy: Red chile powder can be quite spicy. Choose a chile powder labeled mild or medium. You can also reduce the amount by half and make up that amount by increasing the smoked paprika.
  • Bacon: Bacon and blue cheese make great partners. Add a few slices of cooked bacon to make Bacon Black and Blue Burgers.
  • Low Carb or Bunless: Serve these burger patties over grilled portobello mushrooms, or wrapped in green lettuce leaves. Either option makes these burgers gluten free.

FAQ’s

What Cheese Can Replace Blue Cheese?

Not a blue cheese fan? Try Gorgonzola dolce. It’s a mild, sweet, creamy Italian cheese. It’s aged for a shorter period of time giving it a milder flavor. Feta cheese is a great crumbling cheese. Pepper jack is absolutely not traditional for a burger like this, but popular.

What’s The Best Internal Temp For Burgers?

According to the USDA, the minimum safe temperature to serve ground beef is an internal temperature of 160 degrees. Though not recommended, 120-125 degrees for rare, 130 - 135 degrees, medium rare, 150 - 155 degrees for medium well, and well done = 160 - 165 degrees. Use a digital instant read thermometer to gauge internal temperature.

Why Are My Burgers Dry?

They’re either over cooked, or the blend you used was not 80% lean and 20% fat.

Burgers are our favorited food during the Summer months and with all of my burgers our favorite side dish to serve is baked beans. Take a look at BBQ Beans On The Grill. or these Spicy Baked Beans. And a great side dish for any burger, take a look at my recipe for Beer Mac and Cheese.

Are you Hamburger fans like us? Don’t miss more of our favorites.

And if you’re looking for even more recipes, don’t miss my category for Hamburger Recipes. You’ll find more ideas including the most popular on my site for Bobby Flay’s Coleslaw Burger. And if you’re a blue cheese fan, don’t miss my recipe for Blue Cheese Burgers. Cowboy approved and perfection!

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Black and blue burger with red onion, tomato and lettuce.
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Black and Blue Burger Recipe

Black and Blue Burger patties combine blackened seasoning and crumbled blue cheese for a burger with serious steakhouse flavor. One of my favorite burgers to cook, it's "just right" spicy, juicy, rich and bold.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 3
Calories: 657kcal
Author: Lea Ann Brown

Ingredients

  • For The Homemade Blackened Seasoning
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Garlic powder
  • ½ teaspoon New Mexico Red Chile Powder or Cayenne. Or more if you want it spicier.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • For The Black and Blue Burgers
  • 1 pound Ground Beef
  • 1 Tablespoon Blackened Seasoning
  • ½ teaspoon Kosher salt
  • ½ Red Onion Cut into rings
  • 3 ounces Blue Cheese crumbled
  • 3 Tablespoons Whole Grain Dijon Mustard
  • 3 leaves Green Leaf Lettuce
  • 3 slices Tomato
  • 3 Sesame Seed Hamburger Buns

Instructions

  • Preheat grill to high. Or heat a cast iron skillet stove top.
  • Place ground beef in a bowl. Add crumbled blue cheese, blackened seasoning and salt. Use hands to gently combine the ingredients. Portion ground chuck into three patties. You can also make quarter pound burgers and make four hamburger patties.
  • Turn heat down to medium high and place burgers on the grill or skillet. Sear 3 to 5 minutes on the first side or until dark crust develops on burgers. Flip the burgers and grill on second side for additional 4 to 5 minutes or until they reach internal temperature of 160°F.
  • Add buns to grill to toast, 2 minutes or until golden brown. Spread a little butter or mayo on the buns and toast buttered/mayo'd side down.
  • To build that burger. Spread whole grain mustard on bottom bun, add lettuce and sliced tomato. Add cooked burger patty and top with red onion.

Notes

Tips For Success: 
  • Don’t be tempted to use the blackened seasoning as a sprinkle-on seasoning. You’ll have a better burger by blending it in before forming the burger patties. Plus, the seasoning may burn if it’s used as a coating.
  • Cold cheese won't melt evenly. Let cheese come to room temperature before mixing. Allow about 30 minutes
  • Use an Instant Read Digital thermometer to read the internal temperature of those burger patties while cooking. 160 Degrees is recommended.
  • Grill the red onion slices rather than serving them raw on the burger will make for a sweeter onion experience.
  • Take the time to toast that bun. Simply butter and place on the grill for a few seconds. It will elevate these Black and Blue Burgers from good to great.

Nutrition

Calories: 657kcal | Carbohydrates: 33g | Protein: 39g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 3110mg | Potassium: 828mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2952IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 7mg

Black and Blue Burgers … They’re Whats For Dinner