There’s something magical about taking the flavors of a classic cheeseburger and transforming them into a burrito that’s bursting with flavor. This insanely delicious Cheeseburger Burrito recipe brings together the juicy, savory goodness of seasoned ground beef, melted cheddar cheese, and all the best burger toppings, wrapped up in a soft tortilla. Easy to make, it combines weeknight comfort food with the convenience of a handheld meal—one bite, and you’ll be hooked.
Let’s Dish: About This Burrito
Main Ingredients: Ground beef, onions, ketchup, mustard, cheddar cheese, Velveeta, tortillas, lettuce, tomatoes, pickle relish.
Quick Steps: Cook ground beef with onions, mix with ketchup, mustard, and relish, melt cheese, fill tortillas with beef, cheese, lettuce, and tomatoes, roll and serve.
Total Time & Yield: 35 minutes, serves 6.
Why This Recipe
- This cheeseburger burrito recipe packs in all the delicious flavors of a classic cheeseburger without taking shortcuts.
- While many recipes like to focus heavily on sauces or fillings that are more taco than burger, this recipe stays true to the cheeseburger essence.
- Unlike versions that rely on overly creamy sauces, ours keeps it simple but satisfying by emphasizing a perfect balance of tangy ketchup, mustard, and relish with melted cheddar cheese.
- Our recipe, however, cuts down on prep time while still giving you all the cheeseburger goodness. The result? A faster, more straightforward cheeseburger burrito that’s bursting with flavor without needing extra fuss.
Cheeseburger Burrito Ingredients
You’ll need:
- 1½ pounds of lean ground beef
- 1 cup of finely diced sweet yellow onion, divided in half
- ½ cup + 2 tablespoons of ketchup
- ⅓ cup of sweet pickle relish
- 3 tablespoons of prepared yellow mustard
- 1 cup of freshly shredded mild cheddar cheese
- 1 teaspoon of fresh cracked black pepper
- 8 ounces of Velveeta (or a generic version), cubed
- 6 (10-inch) flour tortillas (burrito size)
- 1½ cups of shredded lettuce (¼ cup per burrito)
- ¾ cup of chopped Roma tomatoes (2 tablespoons per burrito)
Substitutions And Additions
TOPPINGS: You can add crispy bacon strips to make it a bacon cheeseburger burrito.
Dill pickles, fried mushrooms, or any other toppings you enjoy on your burgers would take these burritos to the next level.
CHEESE: You can substitute shredded American cheese for cheddar cheese.
How To Make This Cheeseburger Burrito Recipe
STEP ONE: Add the ground beef and ½ cup of diced onion to a 3 to 4-quart saucepan over medium-high heat.
Cook uncovered and stir often until the ground beef is no longer pink. Drain any excess liquid.
STEP TWO: Reduce the heat to medium-low. Add the ½ cup + 2 tablespoons of ketchup, ⅓ cup of pickle relish, and 3 tablespoons of mustard.
Stir and bring to a simmer. Continue to cook for three to four more minutes.
STEP THREE: Remove the pan from the heat. Stir in the shredded cheddar and the black pepper. Continue stirring until the shredded cheese is well incorporated.
STEP FOUR: Add the cubed Velveeta to a medium-sized microwave-safe bowl.
Microwave in 45-second intervals, stirring until the cheese is completely melted and smooth.
STEP FIVE: Heat the six tortillas for 45 seconds using a microwave-safe tortilla warmer. If you do not have a microwave-safe tortilla warmer, you can use damp paper towels to cover the tortillas while heating in the microwave.
STEP SIX: Measure out ½ cup of the ground beef mixture, and spread it out in a 4-inch x 2-inch section on each tortilla.
Be sure to keep the warm tortillas covered to prevent the tortillas from drying out and the edges from becoming brittle. This would make rolling the tortillas a bit difficult.
STEP SEVEN: Top the ground beef with 2 teaspoons of ½ cup of diced onion.
STEP EIGHT: Top the diced onion with 2 tablespoons of melted Velveeta, shredded lettuce, and chopped tomato.
STEP NINE: Fold the sides of the burrito towards the center over the burrito filling and hold the sides in place.
STEP TEN: Fold the bottom of the burrito over the folded sides. Carefully tuck the bottom under the filling, pulling it snug.
Begin rolling the burrito toward the opposite end. Be sure to tighten the burrito as you roll and keep the sides tucked in. Serve immediately.
How To Serve
These flavorful cheeseburger burritos make a quick weeknight meal that will keep you full and satisfied.
For delicious side dishes, we love this homemade Spanish rice recipe or corn salad to complete your Mexican-inspired dinner.
MORE MEXICAN RECIPES
Our burrito bowls feature a deconstructed burrito that allows you to customize your toppings while our baked burritos come from the oven bubbling.
Storage
IN THE FRIDGE: Store any leftover rolled burritos in an airtight container in the refrigerator for up to 2 days.
You can also keep the filling in the refrigerator for up to 4 days and add it to the tortillas at dinner time.
IN THE FREEZER: You can freeze the filling for up to 1 month, reheat and add it to your tortillas when you need a quick meal.
Packed with plenty of great flavors, burritos are such a yummy way to get all of your food groups into one portable package. This recipe takes it a step further and changes the ingredients inside to make the burrito taste just like everyone’s favorite all-American food.
FREQUENTLY ASKED QUESTIONS
You can prepare the burrito filling ahead of time and keep it in the fridge. Add it to the warm tortillas right before you are ready to serve.
We find that corn tortillas don’t roll as well in these burrito-style cheeseburger wraps. Stick with soft flour tortillas if you can for the best result.
You can make the filling ahead of time and freeze it. Thaw overnight and add it to the warm tortillas once you are ready to enjoy this dish.
More Unique Tex-Mex Recipes
Cheeseburger Burrito
Ingredients
- 1½ pounds lean ground beef
- 1 cup sweet yellow onion, finely diced, divided in half
- ½ cup ketchup
- 2 tablespoons ketchup
- ⅓ cup sweet pickle relish
- 3 tablespoons prepared yellow mustard
- 1 cup mild cheddar cheese, freshly shredded
- 1 teaspoon fresh cracked black pepper
- 8 ounces Velveeta, cubed (or a generic version)
- 6 to 10 inch flour tortilla, burrito size
- 1½ cups shredded lettuce (¼ cup per burrito)
- ¾ cup chopped Roma tomatoes (2 tablespoons per burrito)
Instructions
- Add the ground beef and ½ cup of diced onion to a 3 to 4 quart saucepan over medium-high heat. Cook uncovered and stir often until the ground beef is no longer pink. Drain any excess liquid.
- Reduce the heat to medium-low. Add the ½ cup + 2 tablespoons of ketchup, ⅓ cup of pickle relish, and 3 tablespoons of mustard. Continue to simmer for 3 to 4 more minutes.
- Remove the pan from the heat. Stir in the shredded cheddar and the black pepper. Continue stirring until the shredded cheese is well incorporated.
- Add the cubed Velveeta to a medium-sized microwave-safe bowl. Microwave in 45-second intervals, stirring until the cheese is completely melted and smooth.
- Using a microwave safe tortilla warmer, heat the 6 tortillas for 45 seconds.
- Measure out ½ cup of the ground beef mixture, and spread out in a 4 inch x 2 inch section.
- Top the ground beef with 2 teaspoons of the remaining ½ cup of diced onion.
- Top the diced onion with 2 tablespoons of the melted velveeta, shredded lettuce and chopped tomato.
- Fold the sides of the burrito towards the center over the filling and hold the sides in place.
- Fold the bottom of the burrito over the folded sides. Carefully tuck the bottom under the filling, pulling it snug. Begin rolling the burrito toward the opposite end. Be sure to tighten the burrito as you roll and keep the sides tucked in. Serve immediately.
Notes
- If you do not have a microwave-safe tortilla warmer, you can use damp paper towels to cover the tortillas while heating in the microwave.
- Be sure to keep the warm tortillas covered to prevent the tortillas from drying out and the edges from becoming brittle. This would make rolling the tortillas a bit difficult.
- If the Velveeta is too thick, you can add 1 to 2 tablespoons of half and half.
Nutrition
Comments
Lisa A Stebbins says
Looks so good
Melissa says
I’d serve this with French fries with a little taco seasoning on them and some shredded cheese
Melissa says
I’d serve this with lettuce, tomatoes, mayo and fries for toppings!
Ashley says
These would be so easy to make and so fun to serve on college football gameday Saturdays 🙂 A different twist on the usual sides/dishes we put out. Definitely getting stuff at the store tonight to make these this weekend 🙂
Terri Cross says
I’d like to try sliced/shredded Munster or pepper jack cheese. And maybe some rice.
Kathryn says
I like to put pepper jack cheese on my burgers.Adds a little zing.
Steve says
My favorite cheese for a great cheeseburger is bacon infused gouda. This recipe sounds great with a few changes for food allergies.
David Coleman says
PEPPER JACK !!!!!!
Joyce Steadman says
This sounds amazing and I can’t wait to make and eat it! I would use lots of pepper Jack and monterrey Jack cheese!
KAREN M CARBERRY says
My husband and I perfer American cheese on our cheeseburgers.
Karen Flournoy says
I would smother these burritos with salsa over the top. Yum 😋
Gloria says
I would top these with some Sweet Baby Ray’s barbecue sauce and dill pickle slices. 🙂
Kathy says
This looks like it would be amazing with either some strips of bacon or some guac! Drooling!
Deb says
Looks so good! What are your favorite toppings for this?
Lisa Charles says
Looks delicious, but I would substitute the wrap with a Mission whole wheat carb balance burrito wrap , and also substitute the cheddar cheese for Krafts Mexican style four cheese.. 😋
This way it’s keto friendly and delicious .
Kathy says
Love it. I will do it tomorrow
Tammy Koble says
These would be amazing in a press and I will lower the carbs by using carb sense tortillas as well
Teresa Gerber says
My favorite cheese to use lately is cooper cheese…melts perfectly and is delish!!!
Cheri Hardy says
Ummm, sounds abd looks amazing.
I love monteray/jack cheese on my cheeseburger
Sandy says
Great recipe. My kind of food.easy to make. Good ingredients. I like that it uses Velveeta cheese. Yummy
Melissa says
I think I would serve these with some Taco Bell Salsa. Thanks for the recipe.
Patti says
I would add bacon and use mayo. Gotta have mayo on a burger.
Pam Springs says
Sour Cream & guacamole
Kathy Pritchett says
I’d give this a try. I’d tweak it a little to our liking. Yes I would serve them on game day. Sharp cheddar is my favorite cheese. Or pepper jack.
Deanna A says
Had this last weekend and it was AMAZING!!! Full of flavour and soooo satisfying!!! Would definitely have this again.
Lakisha says
The toppings i would try on this is spinch lettuce tomato n onions sour cream yummy i love colby jack cheese this would be a whenever im craving burgers type of meal and id dont have a panini press
Bobbie says
These look yummy!! My favorite cheese for cheeseburgers is good old American slices, as that’s how my grandma always made her “Geneva Burgers”, and those make me feel LOVE!
Thanks for the recipe! 🙂
Rick Schwartz says
This is absolutely wonderful. I don’t need much in the way of toppings, but I do like to sprinkle some smoked paprika over it. I think the smokiness adds so much depth of flavor to it. Still a great recipe otherwise!!!!!!
Angie says
I like Mexican blend cheese. I’d have some refried beans and rice to go with it.
Kaylee Clark says
Love it. I would serve pickles, caramel ones onions and fried mushrooms on the side!!!
Mawmaw says
Sounds great except for me, I would not use the pickle relish, lettuce or tomatos. I LOVE cheese and there seems to be a lot of that. I live alone, but I would cut the recipe down to make it just for me. I don’t have a Panini press or a grill, so I would just have to do it on the stovetop
Larry DeSteno says
Tried the burrito only added prepared horseradish to recipie. Totally delish.
Ferne says
This looks delicious and sounds easy to make. I would use pepper jack cheese and brown it in a dry pan, like I crisp my quesadillas. Can’t wait to make it. Thanks for the recipe
Chris Schmidt says
I love lots of different cheeses such as smoked provolone, Swiss, cheddar, gouda. American cheese also.
Julie says
I love Burritos, I love them topped with Avocados, and Sour cream.
I lo e the fiesta blend of grated cheese stuffed inside my burritos. I left out the Velveta cheese, I just nevered cared that cheese.
I hope I get this in time for the contest. My last entry on the rolo cheese cake should be in by now. Would love to win.
Thanks for the opportunity!!! Happy Baking
Julie says
I hope my entries got in? I love this site. Reason this site makes real food. I don’t have to run to the store for one spice, that after that recipe I won’t use again. These are recipes, that are easy to follow directions, shots of what it is suppose to look like, and food my family will eat.
Its all so good and night I am tires when I get home I just get the site up see what I pulled out of the freezer to cook and find a recipe just putting that meat in search. Like hamburger all kinds of things come up. I just pick the easiest quickest and dinner on the table before you know.
Just love this site. Thank you for all your hard work to bring this to all us busy people with families to cook for. And the desserts forget about it!!! Thank
John Pelle says
Just a bit of thousand island dressing and you have a “BigMac Burrito”
Jeanne says
I love this recipe! I’m doing Keto and I’ve lost 80lbs in 5 month’s. I make this low carb. It’s delicious!! Thanks!!
Mallory says
I would definitely like to serve this for a game day meal!
Beth says
I would totally use Swiss cheese. That is my favorite combo.
BamBam says
I never tried making yet but i soon will be
BamBam says
Velveeta
Sally McWain says
I would add sautéed mushrooms as a topping. This recipe sounds delicious.
Staci says
One of my favorite cheeses for cheeseburgers is swiss.
Daniel Arrasmith says
We like American cheese on our cheeseburgers
Jessica says
I would serve with with fry sauce on top!!
Diego says
I love a burger with blue cheese on it. So much flavour and pairs so well with the meat.
Brigitte Loescher says
My favorite cheese on a burger is Swiss!
Gabriela B. says
I’d definitely try making these on a grill to add a smoky flavor.