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Tex-Mex Burger

These are vegan burgers with a Tex-Mex twist. They have pickled jalapeños, guacamole, and a side of chili-coated potatoes.

Spice up burger night with this fun and quick Tex-Mex burger recipe. To be the center of the attention at the next backyard cook-out when you put these patties on the grill. 

Tex-Mex Burger

By Rebel Mariposa

20 mins to prep
45 mins to cook
Yields 2


  • 1 package Fry’s Family The Big Fry Burger, thawed

Pickled jalapeños

  • 1/2 cup distilled white vinegar
  • 1 1/2 teaspoons Kosher salt
  • 1 tablespoon granulated sugar
  • 2 jalapeños, stemmed and sliced into 1/4-inch rounds


  • 1 ripe avocado, pitted
  • 1 clove garlic, minced
  • Juice of 1/2 lime, plus more to taste
  • 1 tablespoon cilantro, finely chopped
  • Pinch of Kosher salt
  • Fresh ground black pepper, to taste

Tex-Mex potato wedges

  • Nonstick vegetable cooking spray
  • 1 sweet potato, scrubbed and cut lengthwise into 1/2-inch wedges (8-10 ounces)
  • 1 russet potato, scrubbed and cut lengthwise into 1/2-inch wedges (8-10 ounces)
  • 2 tablespoons avocado oil 
  • 1/2 teaspoon chili powder or chili lime seasoning
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 lime, zested (optional)

The Big Fry Burgers

  • 3-4 tablespoons avocado or sunflower oil, divided
  • 1 small onion, cut into 1/2-inch slices (white, yellow, or red)
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 slices vegan cheddar cheese

To serve

  • 2 sesame seed hamburger buns, split and toasted
  • Lettuce leaves
  • Sliced tomatoes
  • Optional condiments: vegan mayo, mustard, and ketchup



    • 1
      In a small pot over medium-high heat, add 1/2 cup water, vinegar, salt, and sugar and bring to a boil. Lower heat and bring to a simmer until the salt and sugar are dissolved, 2-3 minutes. Remove from heat and stir in sliced jalapeños. Allow to sit at room temperature for 10-15 minutes.


    • 1
      In a small bowl, mash the avocado with a fork and add garlic, lime juice, and cilantro. Season with salt, black pepper, and more lime juice to taste.


    • 1
      Preheat the oven to 400 °F and lightly grease a baking sheet with cooking spray or line with foil.
    • 2
      In a large bowl, add the potatoes, oil, chili powder, granulated garlic, salt, and black pepper and toss to evenly coat. Scatter wedges onto prepared baking sheet, cut-side down. Bake until golden brown, crispy, and tender inside, 25-35 minutes, flipping once halfway through.


    • 1
      Heat a large cast-iron pan (or heavy-duty skillet) over high heat, add 1 tablespoon oil and onions. Cook until lightly charred and tender, 7-10 minutes. Transfer to a plate.
    • 2
      Heat the same pan over high heat, and add 1 tablespoon oil. Season each side of The Big Fry Burgers with salt and black pepper. Add burgers into the pan and reduce heat to medium. Cook for about 5 minutes then flip the burgers.
    • 3
      Top with cheese, if using, and cook until burgers are warmed through and cheese is melted, about 5 minutes. Return onions to the pan to warm up. Remove pan from heat.


    • 1
      Slather bottom of burger buns with mayo, mustard, and ketchup, if using, and top with lettuce, tomatoes, and The Big Fry Burgers.
    • 2
      Garnish with a spoonful of guacamole, grilled onions, and pickled jalapeños. Enjoy warm with Tex-Mex potato wedges.