Southwestern Cactus Burger

Southwestern Cactus Burger

Sarah MickeyAll Recipes, Beef Recipes, Burger Recipes, Exotic Vegetable Recipes, Favorite Grilling Recipes, Ground Meat Recipes Leave a Comment

Southwestern Cactus Burger

Chapulin cocktail (Reposado Tequila, Mezcal Del Maguey, fresh grapefruit & lime juice with muddled cilantro) or a Rose Wine from Provence (Loire Valley)

This burger recipe balances the richness of the burger meat (particularly Kobe beef) with smokey/sour grilled nopalitos (sliced nopales, aka cactus pads). Roasted peppers increase the smokey flavor still further while bringing a slight savory heat, and all the flavors are smoothed together with creamy guacamole and tangy sheep’s cheese.

  • Burger Patties (we used Kobe Beef Burgers)
  • 1 Cactus Pad per three servings
  • 1 large piece of Roasted Red Pepper per serving (either jarred or homemade)
  • Lime Juice, freshly squeezed
  • Aged Sheep’s Cheese (we used Garrotxa)
  • Burger Buns (we recommend Brioche Buns)
  • Your favorite Guacamole (or try our guacamole recipe)
  • Salt



Season the cactus pads with salt and a little lime juice. Coat them with oil and grill them (how to grill cactus pads).


Thinly slice the sheep’s cheese.


Start grilling the burgers (best way to grill burgers).


Once the bottom of the burgers has grilled, flip them and top each with a few slices of goat cheese and a piece of roasted pepper.


Once the burgers have finished grilling, put them on the brioche buns and top them with the guacamole and sliced cactus pads. Serve.

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