Everything you love about keto tacos made into a burger.
When you’re raised in Kentucky like me, a burger isn’t just dinner—it’s a tradition. But sometimes tradition needs a little spice, and that’s where these taco cheeseburgers come in. Juicy ground beef, smoky chipotle heat, and just the right touch of lime give this recipe a fiesta flair while keeping every bite keto-friendly.
This is the kind of dish that works when you’re craving something bold on a weeknight. The red bell pepper adds sweetness, the jalapeño brings a kick, and the taco seasoning ties it all together in that warm, comforting way Mexican flavors do so well. Top it with Monterey Jack, and you’ve got yourself a burger that doesn’t just feed the family—it gets them excited about dinner.
I like to think of these burgers as playful comfort food. They’ve got that familiar burger soul but with a personality that says, “let’s party.” And when you drizzle on the quick homemade “Mexican ketchup”—a creamy, zesty blend of sour cream, salsa, ketchup, and lime—you take these from tasty to unforgettable.
So next time you’re thinking burgers, try mixing it up with some taco burgers. It’s a nice change of pace. Plus, that way, you can eat burgers more than once a week and they’ll still be exciting.
Great keto ways to take these taco burgers next level
Butter is a keto dieter’s best friend. It always makes things taste more luscious, and that holds true for a pat of butter atop a still-sizzling burger (that’s this Southern chef’s secret). And, of course, you can always get adventurous with your toppings. Pickled red onions bring a big bunch of tang and crunch, and for extra heat, try charring a few poblano strips on the grill and laying them right across the patty. Or try these with hot pepper cheese on top of them. When I want things spicy all over, I use hot pepper cheese, which is different from pepper jack cheese, by the way. It’s sometimes hard to find, but it’s there, so ask somebody at the deli about this if you can’t find it. And when it comes to the best lettuces to wrap a taco burger in, I like wrapping them in steamed iceberg lettuce leaves.
How do I store leftovers?
Store cooled burgers in an airtight container in the fridge for up to 3 days. To freeze, wrap patties individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Defrost in the fridge overnight and reheat gently in a skillet or oven until warmed through. You can also warm these in the microwave.
Similar recipes to try
If you loved these burgers, try these Keto Taco Bowls, loaded with seasoned beef, crisp toppings, and spicy flavor in every bite. Next up, this Keto Fajita Casserole is full of cheesy, chickeny, Mexican casserole goodness. A strong contender for first place in my rotation is always this keto Mexican Shredded Chicken. I use it in everything and love the lazy-day option to make it in the Crock-Pot as opposed to the Instant Pot.
Keto Taco Cheeseburgers
Ingredients
- 1 1/2 pounds ground beef
- 2 1/2 ounces diced red bell pepper
- 1 jalapeño seeded and diced
- Juice of 1/2 a lime
- Homemade taco seasoning
- 1/2 to 1 tablespoon chipotle hot sauce
- 5 slices Monterey Jack cheese optional
For The Mexican Ketchup:
- 2 tablespoons sour cream
- 2 tablespoons low-carb salsa
- 3 tablespoons zero-sugar ketchup
- Juice of half a lime
Instructions
- To a large bowl, add the beef, peppers, lime juice, taco seasoning, and hot sauce. Use your hands to work the ingredients into an even mixture. Be careful not to over-mix.
- Divide the mixture into 5 even balls. Pat together between your palms to form an even burger patty.
- Preheat a grill to medium-high heat, about 550°F. When the temperature is reached, add the patties to the grill. Close the lid and let cook for 4 to 5 minutes. Flip and repeat. If the burger does not loosen from the grill grate easily, let cook a few more seconds before trying to flip.
- Add the cheese slices to the top of the burgers, close the lid, and let melt for 30 to 60 seconds.
- Transfer the burgers to a plate and let rest 5 minutes before serving.
- For the Mexican ketchup, mix the sour cream, salsa, ketchup and lime juice in a small bowl. Use as a dipping sauce or topping for the burgers.
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