Guam Grill: This Taco Burger recipe is fire!

Guam Grill: This Taco Burger recipe is fire!

by Rueben Olivas
BBQ Guam

I love a good grilled burger as much as the next guy. I just don’t get around to grilling them as much as I do steaks and ribs. But a great burger is hard to beat.

Wednesday night’s has been dedicated as Burger Night at the Olivas household. I vowed to grill up a different burger every Wednesday night. No duplication. I also vowed that I would try my best to come up with a different fry or onions ring recipe to go along with those burgers. I love a good challenge.

Well, this past Wednesday I decided to grill Taco Burgers served up with wedge-cut fries made from red potatoes. I was inspired by the recipe from You can view the original Taco Burger recipe from that site here.

Now I modified the recipe just a tad. Here is the recipe I used:


  • 1 lb lean ground beef
  • 1 sausage link of Johnsonville Chorizo (removed from casing)
  • 1/2 cup of my home-made salsa
  • 1 large egg
  • 1 package (1 1/4 ounce) taco seasoning mix

Here’s the burger....

I topped off my burger with the regular fixings of lettuce, tomato, onion and mayo/ketchup spread and one slice of Swiss cheese. My wife, Lupe’s burger had an extra level of “heat “ applied with a spread of hot pepper paste. Here is the recipe for that:


  • 1 cup of hot peppers with stems removed
  • 1 medium sized bulb of garlic, peeled and cleaned
  • 4 tbsp of apple cider vinegar
  • 1/4 tsp of fine grain sea salt
  • 1/2 tsp of onion powder (optional)

Using a small blender like a “Bullet Blender”, add the garlic, salt, onion powder and vinegar and blend until liquefied;

Add the hot pepper and blend until all the ingredients are evenly reduced to a paste.

My first bite of this burger told me one is not enough. I ate two!!!

So if you want a great burger with a tender, juicy, mellow spicy flavor, this is the burger for you...

Don’t forget to check out the site and the other 14 burgers part of the same article. You’ll be glad you did.

Enchilada Burger

Yep, had to do something different for our Wednesday Burger Night. We had been craving for some chicken enchiladas so why not kill two birds with one stone. Chicken enchiladas and Chicken Enchilada Burger. Ever hear of that one before? I hadn’t but I was definitely up for the challenge to create it.

Here is what I did....


  • Chiken
  • Buns
  • Cheese
  • Cilantro
  • Olieves

Enchilada Sauce

  • • 3 Tbsp Oil
  • • 3 Tbsp Flour
  • • 2 ½ cups Chicken Stock (preferably fresh)
  • • 4 Tbsp Chili Powder
  • • 1 Tbsp Minced Garlic
  • • Salt to taste


1. First I slow cooked the chicken in the crock pot for 4 hours. This also provided me with the fresh chicken stock that I needed for my enchilada sauce.

2. Next I made my home-made enchilada sauce.

In sauce pan heat oil, stir in the flour a little at a time and keep stirring until it is all in and the consistency is like gravy (rue);

Add in the chicken stock stirring constantly;

Stir in the rest of the ingredients.

I put the garlic into a blender with some of the chicken stock and blend it on liquefy mode to really break up the garlic.

Stir until smooth and flavors have blended.

I adjust the amount of chili powder per individual taste as well as adding more flour to get the right consistency of the sauce. So add the chili powder until the flavor is where you want it.

Very important to use real chicken stock. The box and can stock does not have as good a flavor as the real stock and some have a bitter taste.

Reduce the sauce until it slightly thickens.

Once the chicken was done, I shredded it.

3. I then took a long bun, sliced it into two pieces length-wise and hollowed out the bottom half, just like Subway. I used the long bun rather than the standard round bun because enchiladas are long.

4. I poured enchilada sauce into that, filled it with shredded chicken, topped the chicken with more enchilada sauce, grated cheese and chopped olives.

5. Over the top half of the bun I sprinkled more grated cheese.

6. I then placed both halves in a baking dish and into the oven broiler to heat, brown and melt the cheese for about 5 minutes.

7. Took them out after 5 minutes and put them together .

8. Then I poured a little more sauce over the top and garnished with cilantro.

9. There you have it!!! An Enchilada Burger.

All we could say was that they were awesome. Lupe wants me to make this again. I can go for that!!!!

Next Wednesday’s burger…..who knows?????

Oh and by the way, we also ate regular chicken enchiladas as the side. Can you believe that??

Chicken Enchiladas fresh out of the oven!!!

Of course I had to sample these also!!  :))

More Rueben Olivas' recipes at:

BBQ Guam website
Guam Firehouse website

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