Best Tex Mex Bean Burgers Recipes

TEX-MEX BLACK BEAN BURGERS

Steps:

• Chop the stir-fry mix into 1/2-inch pieces. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice and a big pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the chile powder, cumin, black beans, 3/4 teaspoon salt and a few grinds of pepper. Cook until the beans are hot and the skillet is dry, about 2 minutes.
• Transfer the mixture to a food processor; reserve the skillet. Pulse 5 to 6 times, until the mixture holds together but is still chunky. Scrape into a large bowl and stir in the breadcrumbs and chipotle mayonnaise. Shape into 4 patties, about 4 inches wide. Place the patties on a plate, cover with plastic wrap and freeze to firm up, about 15 minutes. Meanwhile, split and toast the rolls.
• Wipe out the reserved skillet, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the patties and cook until heated through and a crust forms, about 2 minutes per side. Season with salt.
• Serve the patties on the rolls with lettuce, avocado, tomato, pickled jalapenos and chipotle mayonnaise. Serve with chips.

TEX-MEX BLACK BEAN BURGERS

Steps:

• Combine all topping ingredients in a bowl and set aside.
• Heat grill on medium.
• In a large bowl, combine all burger ingredients and mix until just combined. Do not over mix.
• Divide mixture evenly into four and make patties approx 1 to 1 ½ inch in thickness. Grill burgers 5 to 7 minutes each side or until the internal temperature reaches 170ºF (77ºC).
• Spread some guacamole on the bottom half of each bun, top with shredded lettuce, the Tex-Mex burger and a few spoonfuls of the tomato topping mixture. Enjoy.

TEX-MEX BEAN BURGERS

Steps:

• Cook rice as label directs; let cool. Combine tomatoes, cilantro, lime juice, jalapeño, and 1/8 teaspoon salt. In food processor, pulse egg, rice, beans, corn, garlic, coriander, chile powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined but still chunky. (This can be refrigerated, covered, up to 4 hours.) Shape mixture into 4 (1 inch thick) patties. In 12-in. nonstick skillet, heat oil on medium 1 minute. Cook burgers 8 to 10 minutes or until browned, turning once. Serve on buns with lettuce, tomato salsa, and avocado.