Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb 80/20 ground beef
- 1 tsp kosher salt + 1/2 tsp black pepper
- 3/4 cup canned refried beans + 2 tbsp water
- 1/4 tsp ground cumin + pinch chili powder
- 4 oz sharp cheddar, sliced
- 1 cup Fritos corn chips, lightly crushed
- 1/2 cup diced white onion
- 12–16 dill pickle chips
- 4 soft burger buns
- 1 tbsp butter or oil for buns + 2 tsp oil for griddle
- 4 tsp yellow mustard or 1/4 cup salsa
Do This
- 1. Warm beans with water, cumin, and chili powder over low heat until spreadable; keep warm.
- 2. Divide beef into 4 balls (4 oz each). Season all over with salt and pepper.
- 3. Preheat griddle or skillet to medium-high (about 400°F). Add 2 tsp oil.
- 4. Place beef on hot surface; smash to 4–4.5 inch patties. Cook 3 minutes.
- 5. Flip. Spoon 3 tbsp warm beans onto each patty, top with cheddar. Add 1 tsp water to the pan and cover to melt, 2–3 minutes (to 160°F internal).
- 6. Toast buns with butter until golden. Spread mustard (or salsa) on bottom bun; add pickles, onions, patty, crushed Fritos, then top bun. Serve immediately.
Why You’ll Love This Recipe
- Texas-born classic: juicy griddled beef meets creamy refried beans and a salty Fritos crunch.
- Weeknight-fast but diner-level satisfying, with just one skillet or griddle.
- Balanced textures: melty cheddar and warm beans against crisp onions and pickles.
- Customizable heat: keep it classic with yellow mustard or go salsa-forward.
Grocery List
- Produce: 1 small white onion
- Dairy: Sharp cheddar, butter
- Pantry: Ground beef (80/20), burger buns, refried beans, Fritos corn chips, dill pickle chips, yellow mustard or salsa, kosher salt, black pepper, cumin, chili powder, cooking oil
Full Ingredients
Burgers
- 1 lb ground beef (80/20)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp neutral oil (canola or avocado) for the griddle/skillet
Warm Bean Spread
- 3/4 cup canned refried beans
- 2 tbsp water (to loosen)
- 1/4 tsp ground cumin
- Pinch chili powder (optional but great)
Toppings and Buns
- 4 oz sharp cheddar cheese, sliced or shredded (about 1 oz per burger)
- 1 cup Fritos corn chips, lightly crushed
- 1/2 cup diced white onion (small dice)
- 12–16 dill pickle chips
- 4 soft burger buns
- 1 tbsp butter (for toasting buns)
- 4 tsp yellow mustard or 1/4 cup salsa (red or salsa verde)
Step-by-Step Instructions
Step 1: Prep the toppings
Dice the onion, slice the cheddar (if not pre-sliced), and lightly crush the Fritos with your hands to keep some larger nubbly bits for crunch. Lay out the pickle chips. Split the buns.
Step 2: Warm and season the beans
In a small saucepan over low heat, combine the refried beans, water, cumin, and chili powder. Stir until smooth and spreadable, 2–3 minutes. Reduce heat to the lowest setting to keep warm, or cover and set aside off heat.
Step 3: Form and season the patties
Divide the ground beef into 4 even balls (about 4 oz each). Do not overwork the meat. Season all over with the kosher salt and black pepper.
Step 4: Heat the griddle or skillet
Preheat a large cast-iron skillet or flat-top griddle over medium-high heat (target surface temp around 400°F). Add 2 teaspoons oil and heat until shimmering.
Step 5: Smash and sear
Place the beef balls onto the hot surface and immediately smash each into a 4–4.5 inch patty using a firm spatula or burger press. Do not move them. Cook until deeply browned at the edges, about 3 minutes.
Step 6: Flip, bean, and cheese
Flip the patties. Spoon about 3 tablespoons warm beans onto each patty, spreading to the edges. Top each with 1 ounce cheddar. Add 1 teaspoon water to the pan and cover with a lid or metal bowl to steam-melt the cheese, 2–3 minutes, until the patties reach 160°F internal temperature.
Step 7: Toast buns and build
In a separate pan or cleared griddle, melt the butter and toast the buns cut-side down until golden, 45–60 seconds. Swipe mustard (or a spoonful of salsa) on the bottom bun. Layer pickles and a spoonful of diced onion. Add the patty with beans and melted cheddar. Shower with a generous handful of crushed Fritos. Cap with the top bun and serve hot.
Pro Tips
- For maximum crust, smash immediately and avoid moving the patties until the first flip.
- Loosen the beans with water so they spread easily and do not pull the cheese off when biting.
- Use a lid or metal bowl to trap steam so the cheese melts over the beans quickly.
- Toast the buns lightly—just golden—so they stay soft but resist sogginess.
- Add the Fritos at the last moment to keep them extra crunchy.
Variations
- Salsa Verde Style: Swap mustard for salsa verde and add a few pickled jalapeño slices.
- Bean-Forward Veggie: Use 4 plant-based patties or thick black bean patties; keep the same toppings.
- Spicy Cheddar: Use pepper jack or sharp cheddar with a dusting of smoked paprika on the beans.
Storage & Make-Ahead
Cooked patties keep in an airtight container in the refrigerator up to 3 days; reheat gently in a covered skillet over medium heat until warmed through. Warmed refried beans can be refrigerated up to 4 days; reheat with a splash of water. Buns are best toasted to order. Crush Fritos right before serving to maintain crunch. Patties (uncooked) can be formed and frozen on a sheet tray, then transferred to a freezer bag for up to 2 months; thaw overnight in the refrigerator before cooking.
Nutrition (per serving)
Approximate values per burger with mustard: 820 calories; 32 g protein; 49 g fat; 62 g carbohydrates; 5 g fiber; 1250 mg sodium. Values will vary based on brands and salsa choice.
