Southwest Burgers with Chipotle Lime Sour Cream {recipe}

Southwest Burger with Chipotle Lime Sour Cream

We love our Sunday afternoon barbecues with burgers.

We also love our Tuesday night tacos.

But what happens a little later in the week on, say, a Thursday night?

We combine them both into Southwest Jack Cheeseburgers with Chipotle Lime Sour Cream.
Southwest Burger with Chipotle Lime Sour Cream
The idea of a burger flavored with seasonings that generally lean in the direction of the Southwest isn’t new or unique. Type any variation of “southwest,” “southwestern,” “Mexican,” or “Tex Mex” with “burgers” in google and you’ll get results that go on for pages. Most of the recipes call for seasoning ground beef with some sort of chili powder/cumin based spice mix, adding Jack cheese, and topping burgers with ingredients usually reserved for tacos and burritos like salsa and guacamole.

Nothing new there, and we’re on board with all of that.

Breakstone's Sour Cream, Chipotle Lime Sour Cream
What is new though, at least to us, is the perfect, much better suited actually, substitution of Chipotle Lime Sour Cream for any (and all) of the burger condiments. You wouldn’t put ketchup, mustard or mayo on a taco, and you certainly wouldn’t put it on a Southwest Cheeseburger. Instead, the Chipotle Lime Sour Cream has the perfect tang to replace the ketchup, more creaminess to replace mayo, and a heavy, heated bite from chipotle peppers to kick mustard to the condiment curb.

And then of course, when you do go back to Sunday afternoon burgers or Tuesday tacos, you’re still going to use the Chipotle Lime Sour Cream instead of anything else.
Southwest Burger with Chipotle Lime Sour Cream

Southwest Jack Cheeseburger Menu

Southwest Jack Cheeseburgers
Additional Burger Toppings
Chipotle Lime Sour Cream
Tortilla Chips and Salsa

Southwest Jack Cheeseburgers Recipe

serves 4


2 pounds ground beef
ΒΌ cup homemade taco seasoning (or about 3 store-bought packets)
4 whole wheat burger buns (or you can bake Diana’s ultra-soft brioche burger buns)
4 slices pepperjack cheese

Suggested Burger Toppings

grilled red onions
roasted chili peppers (we used pasilla peppers)
sliced fresh avocado
sliced fresh tomato
jalapenos (instead of pickles)
salsa (instead of ketchup)


Place ground beef in a large mixing bowl. Sprinkle with taco seasoning. Using clean hands, combine beef with seasoning.

Divide seasoned ground beef into four parts. Shape into patties about 4 inches in diameter. Place patties in single layer on plate or tray, cover with plastic wrap and chill in fridge for 20 minutes.

Heat grill to medium.

When grill is hot, cook burger to desired “done-ness.” We cooked ours for about 5 minutes total.

Place burgers on bottom half of buns. When the patty is cool enough to touch top each patty with slice of pepperjack cheese. If you wait too long the burger will be too cool, but if you put the cheese on too soon, it melts down too much (for our taste, that is).

Serve with suggested burger toppings and Chipotle Lime Sour Cream

Chipotle Sour Cream Recipe

makes 1 cup


1 8-ounce container or 1 cup Breakstone’s/Knudsen sour cream
4 chipotle peppers, finely chopped (use more or less to adjust heat level)
1 tablespoon adobo sauce from can
finely grated zest from 1 lime
1 teaspoon lime juice
salt and pepper to taste


Combine all ingredients in a medium/small mixing bowl. Season to taste with salt and pepper. We used about 1 teaspoon salt and 1 hard turn on the pepper mill.

Use the Chipotle Lime Sour Cream with Southwest Jack Cheeseburgers.

Leftovers will keep in the refrigerator, tightly covered, for a few days. However, the Chipotle Lime Sour Cream won’t last that long because you can dollop it onto Huevos Rancheros or other egg dishes, slather it onto sandwiches, or serve with Grilled Fish Tacos.

Chipotle, Lime, Knudsen Sour Cream

40 More Savory Ways to Use Breakstone’s/Knudsen Sour Cream

  • Fully Loaded Nachos
  • Salmon Sashimi at The Open Door Restaurant
  • Chicken Tortilla Soup
  • Apple and Potato Fritters with Sour Cream and Herb Dipping Sauce<br />
  • Italian Baked Ziti
  • Turnip Salad in Sour Cream
  • Smorrebrod
  • Baked Halibut with Sour Cream Parmesan and Dill
  • Waffled Quesadillas with Roasted Tomato Salsa and Sour Cream
  • Potato Skins
  • Chilled Corn Soup with Gin Cilantro Sour Cream and Bacon
  • Peach Chicken & Pepper Jack Quesadillas
  • Hungarian Mushroom Soup
  • Black Bean Sweet Potato Chili
  • Caramelized Shallot Sour Cream
  • Tequila Lime Chicken Taco
  • Spinach Dip with Cream Cheese and Sour Cream
  • Vegetarian Chili
  • Homemade Blini with Sour Cream and Caviar
  • Chicken Pasilla and Bell Pepper Tostadas
  • Black Bean Burgers with Latin Flair
  • Carne Asada in Fideos
  • Potato Carrot Pancakes
  • Cucumber Salad with Sour Cream Dill Shallots and Mustard Seeds
  • Chorizo Tacos with Corn Salsa
  • Chicken Stuffed Pasilla Peppers
  • Chihuahua Bacon Wrapped Dog with Avocados and Sour Cream
  • Mango Pork Fajitas with Chipotle Sour Cream
  • Homemade Potato Cheese Pierogi
  • Zucchini Potato and Scallion Pancakes
  • Goulash
  • Bacon Cheese Dip
  • Chicken Spinach Goat Cheese Quesadillas
  • Baked Ziti
  • New Potatoes with Sour Cream and Black Caviar
  • Shrimp and Bacon on Sour Cream Grits
  • Mexican Pizza
  • Tilapia Fish Tacos

by Sarah J. Gim on April 1, 2011 · 1 comment

{ 1 comment… read it below or add one }

Peggy April 8, 2011 at 6:15 am

Sunday is definitely looking like a good day for grilling – and I know exactly what I’m going to be making =)


Leave a Comment

Previous post:

Next post: