Quick Beef Burgers with Monterey Jack and Crispy Corn Tortilla Strips

Name: Quick Beef Burgers with Monterey Jack and Crispy Corn Tortilla Strips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) ground beef (80/20 blend); kosher salt; freshly ground black pepper; 4 whole corn tortillas (6-inch), cut into ¼-inch strips; 1 cup (240 ml) vegetable oil for frying; 6 oz (170 g) Monterey Jack cheese, sliced ¼-inch thick or shredded; 4 whole burger buns; ¼ cup (60 ml) mayonnaise (optional); ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); 1 whole lime, cut into wedges (optional); 1 medium (150 g) tomato, sliced (optional); ½ medium (75 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy grilled beef burgers topped with melted Monterey Jack cheese and finished with crispy fried corn tortilla strips for a delicious Mexican-inspired twist. These burgers come together quickly and deliver bold flavors with the contrast of tender beef, creamy cheese, and shatteringly crisp tortilla garnish.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 burgers

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Steps

Before you start

Preheat your grill or grill pan to medium-high heat (about 400°F/200°C)
Pat the ground beef dry with paper towels so it browns properly
Have all toppings and condiments ready before you start cooking

1
Fry tortilla stripsOven 350°F / 175°C
- Heat the vegetable oil in a small skillet or deep saucepan to 350°F (175°C) over medium-high heat.
- Once hot, carefully add the corn tortilla strips in small batches and fry for 1–2 minutes, stirring occasionally, until they turn golden-brown and crisp.
- Remove with a slotted spoon to a paper towel-lined plate.
- Season lightly with kosher salt while still warm.
- They'll crisp up more as they cool.
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Ready when: Tortilla strips are golden-brown and crispy
Tip: Don't overcrowd the pan; fry in batches so strips crisp up rather than steam. If oil isn't hot enough, they'll be chewy.
2
Form beef patties
- Divide the ground beef into four equal portions (about 6 oz / 170 g each).
- Gently form each portion into a patty about ¾ inch (2 cm) thick with a slight depression in the center.
- Don't overwork the meat or the burgers will be tough.
- Just before grilling, season both sides generously with kosher salt and freshly ground black pepper.
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Ready when: Patties are shaped with slight center depression
Tip: Make a small thumbprint in the center of each patty so it stays flat on the grill instead of puffing up. Handle meat as little as possible to keep burgers tender.
3
Grill burgersOven 160°F / 70°C
- Place the patties on the preheated grill or grill pan over medium-high heat.
- Don't move them for 3–4 minutes so they develop a brown crust.
- Flip once and cook for another 3–4 minutes until an instant-read thermometer inserted into the thickest part reads 160°F (71°C) for well-done, or 155°F (68°C) for medium.
- Avoid pressing down on the burgers, which squeezes out flavorful juices.
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Ready when: Internal temperature reaches 160°F (71°C) for well-done or 155°F (68°C) for medium
Tip: Resist the urge to flip multiple times. Let the meat sear undisturbed on each side for a golden crust and better flavor.
4
Top with cheese and rest
- In the last minute of cooking, place a slice or handful of shredded Monterey Jack cheese on each patty.
- If using a grill pan, cover briefly with a lid or tent with foil to melt the cheese (about 30–60 seconds).
- Transfer the burgers to a clean plate and let them rest for 5 minutes so the juices redistribute.
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Ready when: Cheese is melted and patties are rested
Tip: Resting the burger is crucial—it keeps the meat juicy when you bite into it.
5
Toast and assemble buns
- Lightly toast the burger buns cut-side down on the grill or in a dry skillet over medium heat for 1–2 minutes until golden.
- Spread mayonnaise on the bottom buns if desired.
- Place each burger patty on a bun, then top with tomato slices, red onion, and fresh cilantro leaves.
- Crown with the top bun.
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Ready when: Buns are toasted golden brown
Tip: Toast the buns right before assembling so they're still warm and crispy, not soft.
6
Top with crispy tortilla strips and serve
- Generously pile the crispy corn tortilla strips on top of each burger, pressing them gently so they stay in place.
- Serve immediately with lime wedges on the side for squeezing over the burgers.
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Ready when: Burgers are topped and ready to serve
Tip: Add the tortilla strips at the very last moment so they stay crispy and don't soften from the heat of the burger.

Good to know

Tips

For extra flavor, toast the ground beef with a pinch of cumin or smoked paprika before forming patties.
Crisp the tortilla strips ahead of time and store them in an airtight container at room temperature for up to 2 hours; add them to the burger just before serving.
If you don't have a grill, use a grill pan or cast-iron skillet over medium-high heat; the cooking time remains the same.
Squeeze fresh lime juice over the burger for brightness and a Mexican-inspired finish that pairs perfectly with the Monterey Jack and cilantro.

Storage & reheating

Best served immediately. Leftovers can be refrigerated in an airtight container for up to 2 days, though the tortilla strips will soften. To reheat, wrap the burger in foil and warm in a 350°F (175°C) oven for 5 minutes. The tortilla strips are best fried fresh and cannot be saved.

Substitutions

Monterey Jack cheese → Pepper Jack cheese or sharp Cheddar. Use an equal amount. Pepper Jack adds heat; Cheddar provides deeper flavor.
corn tortillas (6-inch) → Flour tortillas or fried wonton wrappers. Flour tortillas will be slightly softer; wonton wrappers crisp even more dramatically.
ground beef (80/20 blend) → Ground chuck or ground sirloin. Use 80/20 chuck for the juiciest result; sirloin is leaner but may be drier.
vegetable oil for frying → Canola oil or peanut oil. Any neutral high-heat oil works; peanut oil adds a subtle flavor.