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Move over, drive-thru-this is the burger you'll want on your table tonight. Two juicy beef patties, melty cheese, fresh and tangy pico de gallo, and a thick swipe of creamy cilantro lime sauce, all stacked on a toasted bun.
If you're craving a copycat Whataburger double cheeseburger with Tex-Mex flavor (like my Grilled Onion Bacon Cheddar Burger, Smash Burger Tacos, or Mexican Street Corn Salad for the perfect side), Whataburger nostalgia, and serious "wow" factor, you've found your new favorite.
This double cheeseburger’s got bold Tex-Mex flavor, Whataburger nostalgia, and serious "wow" factor. If you're craving a burger that's fresh, zesty, and totally craveable, you've found your new favorite.
Table of Contents
- Why I Created This Pico de Gallo Burger
- Recipe At A Glance
- Why This Recipe Works (Flavor Profile)
- What Makes This the Ultimate Whataburger Pico de Gallo Burger Copycat?
- Ingredient Notes and Substitutions
- How To Make A Pico de Gallo Burger
- Pro Tips for Perfect Pico de Gallo Burgers
- Variations
- What To Serve with This Pico de Gallo Burger
- Frequently Asked Questions (FAQs)
- Hungry Yet? Let's Make It!
- Recipe
- Reviews
Why I Created This Pico de Gallo Burger
Texas-based Whataburger's Pico de Gallo Burger is legendary… and way too limited. However, they reintroduced the burger in June 2025 for its 75th anniversary. I have tried it and loved the burger, and wanted to enjoy those bold Tex-Mex flavors all year, so I created this copycat recipe-customizable, fresh, and always ready when the craving hits.
Now you don't have to wait for a special menu-you can make your own Whataburger-inspired burger whenever you want, exactly how you like it.
Recipe At A Glance
| Feature | Details |
|---|---|
| Summary | Copycat Whataburger double cheeseburger with fresh pico & zesty cilantro lime sauce |
| Yield | 2 double cheeseburgers (serves 2) |
| Total Time | 30 minutes |
| Skill Level | Beginner-friendly |
| Cuisine | Tex-Mex, American |
| Make Ahead? | Pico & sauce can be prepped ahead |
| Equipment Needed | Skillet or grill, mixing bowls |
Why This Recipe Works (Flavor Profile)
This burger is a celebration of contrasts-savory, juicy beef; creamy, zesty cilantro lime sauce; sharp melty cheese; and a cool, tangy, finely diced pico de gallo, all in a buttery toasted bun.
Each layer brings a different texture and a burst of flavor, and the acid from the lime and tomatoes perfectly balances the richness of the patties and cheese. It's fresh, vibrant, and satisfying in every bite.
This is a tried and true copycat recipe. I have eaten my fair share of Whataburger Pico de Gallo burgers, and I have put my pico de gallo burger version through plenty of test runs. For example, after three tries, I nailed the cilantro lime sauce's zesty balance to ensure the sauce complimented but didn’t overwhelm the beef.
What Makes This the Ultimate Whataburger Pico de Gallo Burger Copycat?
- Double patty: Just like Whataburger's signature double stack.
- Homemade cilantro lime sauce: Creamy, zesty, and bright-no bottled sauces here!
- Fresh pico de gallo: Hand-chopped for crisp texture and bold Tex-Mex flavor.
- Toasted buns: The golden finish that holds everything together.
Ingredient Notes and Substitutions
A great burger is only as good as its ingredients, and after dozens of test runs (yes, my friends and family were happy to help!), here's what makes this Copycat Whataburger Pico de Gallo Burger stand out:
Ground Beef
Use 80/20 ground beef for juicy, flavorful patties-the higher fat content keeps them tender and delivers that true burger shop flavor. Leaner blends will dry out, so stick with 80/20 for best results. With the seasoning, you’ll love these thick, juicy hamburger patties and won’t need to make a trip to Whataburger.
Cheese
Pepper Jack melts beautifully and mimics the real Whataburger version, and brings that gentle heat, but don't be afraid to swap in cheddar, Monterey Jack, or even American. Pro tip: two slices per burger = maximum melt.
Buns
A soft, buttery hamburger bun is the way to go. Potato or brioche buns toast up golden and add a hint of sweetness, just like you'd get at your favorite burger joint.
Pico de Gallo
What sets this burger apart is the freshness-nothing from a can here! Use Roma tomatoes (they're less watery), finely diced white onion for that bite, fresh jalapeño for a little kick, and tons of chopped cilantro. Lime juice ties it all together with brightness. For more information, check out my Pico De Gallo Recipe post.
Cilantro Lime Sauce
Mayonnaise and sour cream create a creamy base. Always use fresh lime juice (trust me, the bottled stuff doesn't cut it) and a little grated garlic for punch. This is the sauce that makes the burger "next level"-and yes, it's perfect for dipping fries, too. For a lighter version, use Greek yogurt instead of sour cream.
Seasonings
Simple salt, pepper, garlic powder, and onion powder give you that Texas burger shop flavor, letting the fresh toppings shine.
How To Make A Pico de Gallo Burger
Mix the Pico de Gallo
- In a small bowl, combine the diced tomatoes, chopped onion, jalapeño, cilantro, lime juice, and a pinch of salt.
- Stir well and let it sit while you prep the other ingredients-this helps all those bright Tex-Mex flavors come together
Make The Cilantro Sauce
- In another bowl, whisk together mayonnaise, sour cream, lime juice, cilantro, minced garlic, salt, black pepper, and the optional hot sauce or cayenne, if using. Mix until smooth, then refrigerate.
- Blend until smooth, then refrigerate so the flavors can meld.
Cook and Assemble the Pico De Gallo Burgers
- Shape and Season the Burger Patties –
- Add salt, pepper, garlic powder, and onion powder to the ground beef.
- Mix gently, then form into four thin patties, slightly wider than your buns (they'll shrink a bit as they cook).
- Cook the Burger Patties –
- Heat a skillet or griddle over medium-high.
- Add the patties and smash slightly for those crispy edges.
- Cook for 2-3 minutes per side, flipping once.
- In the last minute, add a slice of cheese to each patty and cover to melt, or layer on the cheese during assembly.
- Toast the Buns –
- Lightly butter or spray the inside of your buns and toast them in a skillet or under the broiler until golden brown. This keeps them sturdy and prevents sogginess.
- Assemble the Burger –
- Spread a generous layer of cilantro lime sauce on the top bun.
- Place a hamburger patty on the bottom bun.
- Then place a slice of cheese on top of the bun.
- Place a second hamburger patty on top of the cheese covered patty.
- Then add a second slice of cheese on top of the second hamburger patty.
- Pile on a big scoop of fresh pico de gallo.
- Finish with the saucy cilantro lime covered top bun.
- Serve and Enjoy –
- Serve hot with fries, onion rings, or your favorite chips. Get ready for a big, bold bite of Tex-Mex flavor!
Pro Tips for Perfect Pico de Gallo Burgers
- Chill your pico and sauce: Flavors get even better after 15-20 minutes in the fridge.
- Use fresh lime juice: It makes both the pico and sauce extra zesty.
- Don't overwork the beef: Mix just until combined for juicy patties.
- Toast the buns: This keeps your burger from getting soggy and adds the perfect crunch.
- Double up on cheese: Two layers = extra melt and serious flavor.
- Prep ahead: Make the sauce and pico up to a day ahead for easy burger night.
- Let patties rest: Give cooked patties 2-3 minutes before assembling so the juices stay locked in.
Variations
- Turn up the heat: Add extra jalapeño to the pico, a pinch of cayenne to the sauce, or your favorite hot sauce for even more spice.
- Change the cheese: Swap in Monterey Jack, cheddar, or classic American to suit your taste or use what you have on hand.
- Go single: Use one patty per burger for a lighter meal or for smaller appetites.
- Make it gluten-free: Choose gluten-free buns or use large lettuce leaves as a wrap.
- Grill it: Fire up the grill instead of a skillet for extra smoky, summertime flavor.
- Add avocado: Top your burger with sliced or mashed avocado for creamy, Tex-Mex goodness.
- Pile on more veggies: Shredded lettuce, pickled jalapeños, or sliced onions make tasty add-ons.
What To Serve with This Pico de Gallo Burger
- What to Serve with This Pico de Gallo Burger
- Crispy French fries (classic or seasoned)
- Sweet potato fries for a sweet-and-savory twist
- Onion rings for extra crunch
- Tortilla chips with salsa, queso, or guacamole
- Grilled corn on the cob or Mexican street corn (elote)
- Chilled black bean salad or corn and black bean salad
- Classic coleslaw for cool, creamy contrast
- Crisp green salad or Southwest chopped salad
- Pickles, extra pico de gallo, or sliced jalapeños on the side
Mix and match your favorite sides to create a Tex-Mex burger night everyone will love!
Love Tex-Mex flavors? Don't miss my Tex-Mex Enchiladas-the true epitome of Tex-Mex cuisine with ground beef and chile gravy!
Frequently Asked Questions (FAQs)
Yes! Both the pico de gallo and the cilantro lime sauce can be made up to a day in advance. Store them covered in the fridge and give them a quick stir before using.
Reheat patties in a skillet over medium heat or in the microwave until warmed through. For best results, add fresh cheese and assemble the burgers just before serving.
Absolutely! Grilling adds delicious smoky flavor. Just keep the patties thin and watch for flare-ups.
Skip the jalapeño in the pico de gallo and leave out any hot sauce or cayenne in the cilantro lime sauce. Use mild cheese for an even gentler flavor.
Pepper Jack is classic for a Tex-Mex kick, but Monterey Jack, cheddar, or American are all great options.
Yes! Cooked patties can be frozen for up to a month. Let them cool completely, wrap tightly, and thaw overnight in the fridge before reheating.
Absolutely-just use gluten-free buns or serve your burger in a crisp lettuce wrap.
Usually, it's because the tomato seeds weren't removed or the veggies weren't diced finely. Always seed your tomatoes, dice everything small, and let the pico sit briefly-then drain off excess liquid before topping your burger.
You can! Store-bought pico is a handy shortcut, but homemade always has a brighter, fresher flavor and lets you control the heat and texture. If using store-bought, give it a quick drain if it's watery.
Hungry Yet? Let's Make It!
If you're a Tex-Mex burger fan or just want to skip the Whataburger drive-thru, you need to try these Copycat Pico de Gallo Burgers at home. They're juicy, fresh, and bursting with flavor-plus, you can make them exactly how you like.
If you make this recipe, I'd love to see your creations! Leave a comment and rating below or tag @flavormosaic on social media so I can cheer you on.
Recipe
Ingredients
For the burgers
- 1 pound ground beef 80/20
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 slices pepper jack or American cheese
- 2 hamburger buns
For the pico de gallo
- ½ cup diced Roma tomatoes seeds removed
- 2 tablespoons finely diced white onion
- 1 tablespoon chopped fresh cilantro
- ½ jalapeño finely chopped
- ½ tablespoon lime juice
- Pinch of salt
For the zesty cilantro lime sauce
- ¼ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- ½ clove garlic finely minced or grated
- ¼ teaspoon salt
- Pinch of black pepper
- Optional: a dash of hot sauce or cayenne for extra kick
Instructions
- Start by mixing all pico de gallo ingredients in a small bowl. Set aside to marinate while you prep the rest.
- In another bowl, whisk together mayonnaise, sour cream, lime juice, cilantro, minced garlic, salt, black pepper, and the optional hot sauce or cayenne, if using. Mix until smooth, then refrigerate.
- Season the meat with salt, pepper, garlic powder, and onion powder. Form the ground beef into four thin patties slightly wider than your buns.
- Heat a skillet or griddle over medium-high heat. Cook patties for 2-3 minutes per side, smashing them with a spatula. Flip once. You can add cheese slices in the last minute and cover to melt, or add when assembling the burger.
- Spray a pan with cooking spray or use a little butter on the insides of the buns and toast them in a skillet or under a broiler until golden.
- To assemble, spread a generous layer of cilantro lime sauce on the top buns. Place a patty on the bottom bun, top with cheese, add another burger, then cheese and top with a spoonful of pico de gallo, then close with the top bun.
- Serve hot with fries, onion rings, or chips.
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