MEXICAN BEEF BURGERS
"When half the family requested hamburgers and the others wanted tacos, my daughter-in-law and I came up with this compromise," recalls Stanny Barta of Pisek, North Dakota.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas.
Nutrition Facts : Calories 508 calories, Fat 22g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 7g fiber), Protein 31g protein.
MEXI-BURGERS
This is a good change of pace burger. It's a quick meal and real good. According to how big you make them, they will make 4 to 6 burgers.
Provided by Darlene Summers
Categories Meat
Time 15m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Mix well.
- Make into patties.
- Cook in large skillet.
- When done serve on hamburger buns.
Nutrition Facts : Calories 259.2, Fat 17.2, SaturatedFat 6.7, Cholesterol 77.1, Sodium 111, Carbohydrate 3.5, Fiber 0.6, Sugar 1.4, Protein 21.6
MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE
I call my version of a Big Mac a "Big S'mack." This is my "Spicy Mexi-Mac." The patties are half beef, half chorizo. It's burger and fries with a south of the border twist. The secret to this flavorful burger is the mix of chorizo and ground beef, and just a few spices turn these frozen waffle fries into a zesty, spiced side.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat oven to 450 degrees F with rack above center.
- Gather your ingredients.
- For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
- For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
- For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
- Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
- Chop the remaining onion and chop some lettuce, about 2 cups.
- Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
- To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
- Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.
MEXICAN CHICKEN BURGER
Ready in under 20 minutes, this burger with spiced chipotle chicken breast, in toasted brioche with guacamole, makes for a satisfying weeknight treat for one
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 18m
Number Of Ingredients 9
Steps:
- Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
- Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
- Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.
Nutrition Facts : Calories 709 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.2 milligram of sodium
MEXICAN BURGERS
I found this in an old BH&G mag, it's a bit different to the other mexican burgers here. My DH just loved this.
Provided by Mandy
Categories Greens
Time 18m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine mince, beans, seasoning mix, onion, egg & breadcrumbs in a bowl.
- Divide the mixture into 6 portions and shape into flat hamburger patties.
- Heat the oil in a frypan & cook the patties over med heat for 3-4 mins each side or until cooked through.
- Place a couple slices of cheese on top of each patty. and continue cooking until the cheese starts to melt.
- Toast & lightly butter the hamburger buns. Top the bases with lettuce leaves, a hamburger patty, and a generous spoon of each the guacamole, salsa & sour cream & finish with the bun lid.
- To make guacamole, combine all ingredients in abowl & mix well to combine.
MEXICAN HAMBURGERS
Make and share this Mexican Hamburgers recipe from Food.com.
Provided by JANIC412
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground beef, taco seasoning mix, green chilies, finely chopped onion.
- Shape into patties and grill.
- Serve with salsa.
Nutrition Facts : Calories 800.1, Fat 80.5, SaturatedFat 33.4, Cholesterol 112.4, Sodium 747, Carbohydrate 9.3, Fiber 2.4, Sugar 3.9, Protein 10.1
MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA
These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 20m
Yield Makes 6 burgers
Number Of Ingredients 9
Steps:
- Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
- Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
- While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.
Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium
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