Classic Margarita For A Crowd Recipe By Tasty

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MARGARITA BURGER RECIPE BY TASTY



Margarita Burger Recipe by Tasty image

We took everything you love about a margarita and turned it into a burger. The spicy black bean patty is made with cilantro, jalapeño, and fresh scallions. Paired with homemade tequila-pickled vegetables provide a tangy crunch, while creamy guacamole and queso panela help cool things off. We brush store-bought burger buns with egg wash, sprinkle with coarse sea salt, and toast in the oven for a finishing touch.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h

Yield 4 servings

Number Of Ingredients 33

1 tablespoon olive oil
1 carrot, thinly sliced into rounds
1 large jalapeño, thinly sliced into rounds
½ small white onion, thinly sliced into half moons
2 garlics, smashed
½ cup tequila blanco
¼ cup distilled white vinegar
1 small dried bay leaf
1 teaspoon whole black peppercorn
1 teaspoon dried mexican oregano
1 teaspoon sugar
1 teaspoon kosher salt
½ cup ice
¼ cup fresh lime juice
2 large garlics, minced
1 fresno chilie, seeded and minced
2 large ripe avocados, peeled and pitted
1 teaspoon kosher salt
2 cans black beans, drained and rinsed
1 cup panko breadcrumbs
1 bunch fresh cilantro, chopped
1 bunch scallions, sliced
1 large jalapeño, minced
1 teaspoon kosher salt
1 ½ teaspoons ground cumin
½ teaspoon McCormick® Smoked Paprika
2 large eggs
2 tablespoons olive oil
4 plain burger buns
1 large egg, beaten
1 tablespoon coarse sea salt
8 slices queso panela
4 Margaritas

Steps:

  • Make the tequila pickles: In a large, high-walled skillet, heat the olive oil over medium heat. Add the carrots, jalapeño, onion, and garlic and sauté, stirring constantly, until the vegetables start to become tender but do not change color, about 3 minutes. Transfer the vegetables to a 16-ounce airtight, heat-proof container.
  • Return the pan to medium heat and add the tequila, white vinegar, bay leaf, black peppercorn, oregano, sugar, and salt. Bring to a boil and cook until reduced by ⅓, about 2 minutes. Pour the mixture over the vegetables and let sit for 10 minutes. Add the ice to the container and stir until completely melted. Cover and refrigerate until ready to use. The pickles can be made up to 1 week ahead.
  • Make the guacamole: In a large bowl, combine the lime juice, garlic, and Fresno chile. Let sit at room temperature for 10 minutes. Add the avocados and salt and use a fork to mash together. Cover with plastic wrap, pressing directly against the surface of the guacamole. Refrigerate until ready to use.
  • Make the black bean burgers: Preheat the oven to 375°F (190°C).
  • Add the black beans to a large bowl and use a potato masher to break down the beans until semi-smooth, with some beans left whole for texture. Add the panko bread crumbs, cilantro, scallions, jalapeño, salt, cumin, paprika, and eggs. Stir with a wooden spoon to combine. Shape the mixture into 4 patties. Place the patties on a plate and refrigerate for 30 minutes.
  • Meanwhile, place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg, then top with the sea salt. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Heat a large skillet over medium-high heat. Add the olive oil, then place the black bean patties in the pan in a single layer, working in batches if needed to avoid overcrowding. Cook until the patties begin to turn golden brown, about 3 minutes per side.
  • Assemble the burgers: Open the buns and spoon guacamole onto each bottom bun, spreading to cover completely. Place 2 slices of queso panela over the guacamole and top with a burger patty, followed by tequila pickles. Place the top bun on top. Serve with classic margaritas.
  • Enjoy!

MARGARITAS FOR A CROWD



Margaritas for a Crowd image

Provided by Food Network

Categories     beverage

Time 30m

Yield 20 to 24 old-fashioned margaritas

Number Of Ingredients 5

1 750-milliliter bottle silver tequila (use a high-quality, 100 percent agave tequila)
1 to 2 cups (1/3 to 2/3 of a 750-milliliter bottle) Cointreu or Triple Sec
1 cup freshly squeezed lime juice, plus several tablespoons extra for rimming the glasses
Several tablespoons coarse kosher-type salt, for rimming the glasses
About 1 gallon ice cubes

Steps:

  • Just before serving, in a half gallon pitcher combine the tequila, the minimum amount of Cointreau or Triple Sec and the lime juice. Taste and add more orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted; when chilled and diluted, the flavors will be mellower and the lime's tartness will be more attractive.
  • Pour several tablespoons of lime juice onto a small plate and several tablespoons coarse salt onto another. Have martini glasses at hand (chill them for an extra special touch).
  • As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten rim, then lightly dip into the plate with the salt. For each drink measure 2 ounces (1/4 cup) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt crusted glasses and hand off to the lucky recipients

CLASSIC MARGARITA FOR A CROWD RECIPE BY TASTY



Classic Margarita For A Crowd Recipe by Tasty image

Tired of playing bartender when you have people over? Next time, make a batch of our classic margaritas so your guests can easily serve themselves. Not to sweet and super refreshing, these margs are sure to get your party started!

Provided by Tresha Lindo

Categories     Drinks

Time 10m

Yield 12 servings

Number Of Ingredients 8

12 wedges lime
½ cup coarse salt
6 cups ice, divided
3 cups silver tequila
1 ½ cups orange liqueur
1 cup fresh lime juice
½ cup agave syrup
12 wheels lime, for garnish

Steps:

  • Rub a lime wedge around the rims of 12 margarita glasses, then dip in the coarse salt.
  • In a large pitcher, combine the remaining 3 cups (420 G) of ice, the tequila, orange liqueur, lime juice, and agave. Stir well.
  • Fill each glass with ¼ cup (35 G) ice, garnish with lime wheels, and pour in the margaritas. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 17 grams

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