Skip to main content
CookUnity logo

Macho Mexican Cheeseburger

by Santiago Lopez

View Profile

Contains Soy

Tree Nut Free

Contains Peanut

Contains Gluten

Contains Dairy

Chef Anthony's version of a Mexican hamburger is packed with so many layers of flavor, it'll blow your usual burger away. A juicy beef patty sneaks a bit of heat thanks to three types of chili peppers—some smoky, some hot—then gets finished with melty pepperjack cheese for a little extra kick. To take it over the top, it's topped with roasted jalapeños and caramelized onions and plated on a plush potato bun. The cheeseburger is paired with crispy-on-the-outside, fluffy-on-the-inside yucca fries, plus a smoky mole aioli to dip, dunk, and smear on everything. Indulge in this seriously delicious dish!

Nutritional facts

Protein

45g

Carbs

81g

Calories

1310kcal

Fat

90g

Ingredients

Yucca Fries, Cheese, Pepperjack, Sliced, Baby Romaine, Canola and Olive Oil Blend, Chipotle Powder, Plum Tomato, Red Mole Paste, Onion, Kosher Salt, Jalapeno Peppers, Mayonnaise, Ground Beef, Ancho Powder, Canola Oil, Potato Bread

Contains milk, eggs, wheat, wheat, peanuts, soybeans, sesame seeds.

Reviews

4.2

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 644 reviews

Previous slide
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

David · 08/03/25

Next slide

More Santiago Lopez's delicious meals

Previous slide
Next slide

About Santiago Lopez

Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook

You can find Santiago Lopez's meals in...

Similar meals you may like

Previous slide
Next slide