His tuna-al pastor combines sushi-grade tuna burger marinated with blended chilies, pineapple and spices, and served with grilled pineapple, fire roasted onion and agave mustard on a multigrain bun. It's a sweet, spicy and savory burger.
The orange-agave mustard perks up the poultry on his Puebla burger, which features ground chicken with caramelized onion and oregano, with mayo-free pickled cabbage jalapeno slaw.
And while carnivores might not find this visually appealing, the La Vida Buena vegan burger might win beef lovers over.
"We've got spinach, red leaf lettuce and carrots, and we're going to take it and we're going to put it into a food processor, and we're going to finely chop it up," England said.
Then, a host of flavorful extras are added, including jalapenos, sesame seeds, garlic, a little bit of Mexican oregano, sunflower seeds, onion cilantro and little bit of salt.
Top it all off with caramelized onions and mushroom - talk about a plethora of produce on a plate!
One tip when making a patty that has several ingredients is to blend. England made a paste out of half the brown rice to bind ingredients together. Egg white, oats, blended beans are also good choices. He also recommends letting patties set up in the fridge for a while to make them easier to grill.
Remember if you're working with reduced-fat beef or poultry, that means you're going to have reduced moisture in your patty, which will effect taste and texture. So you have some choices. You can either add something into the burger or top it with some sassy sauces.
"You can make different types of ketchups, you can make different types of salads to put on there," England said.