Mexican Burgers Recipes

MEXICAN CHICKEN BURGER

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.

MEXICAN BEAN BURGERS

Steps:

• Place carrot into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain.
• Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.
• Heat a large skillet over medium-high heat, and coat with cooking spray. Fry the patties for about 8 minutes on each side, or until browned and firm.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

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.

MEXICAN BEEF BURGERS

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.

MEXICAN CHEESEBURGERS

Steps:

• Combine all the ingredients in a large bowl and mix well. Heat a large frying pan and add some oil.
• Fry a small amount of the burger mixture to check the seasoning. Adjust if necessary.
• Form the mince mixture into burgers and fry for +- 4 minutes per side until browned and cooked through. When you've flipped the burger the first time, place a slice of cheese on the patty and allow to melt while the patty is cooking.
• Serve on a fresh bread roll with home-made salsa and guacamole.
• Remove the avocado flesh from the skin and mash with the lemon juice, salt & pepper.
• Set aside until you're ready to use it.
• Combine all the ingredients and mix through.
• Set aside until you're ready to use it.

MEXICAN TURKEY BURGERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Coat a medium baking dish with cooking spray.
• Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Remove from heat, and cool slightly.
• In a small bowl, mix the salsa and 1/2 the corn. In a large bowl, mix the onion mixture with the turkey, taco seasoning, and 2 tablespoons of the salsa mixture. Divide into 6 patties, and press into the breadcrumbs to lightly coat on all sides. Arrange coated patties in the prepared baking dish.
• Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. Continue baking 10 minutes, to an internal temperature of 165 degrees F (75 degrees C).
• Warm the tortillas in the microwave, about 30 seconds on High. Wrap the cooked turkey patties in the warmed tortillas with sour cream and lettuce. Sprinkle with remaining corn to serve.

CHORIZO BURGER

Steps:

• Start by heating the 3 tablespoons of vegetable oil in a pan over medium-high heat. Add the minced onion and let this cook, stirring often, until the onion has nicely browned. Turn off the heat and set aside when it's ready.
• If you are starting from fresh peppers, you will need to roast, peel and deseed them. This is a good tutorial on that, or you can use canned or pre-frozen roasted chiles.
• Add all the ingredients for the mayo and puree. Add salt to taste. You will have some left over, so keep it in a container in the fridge, where it will last a couple weeks.
• Mix the ground meats together and knead well so they combine cohesively. Form into balls and slightly flatten them. If you are grilling, just form normal patties and grill. What follows is for a smashburger.
• Get a comal or griddle or large frying pan hot. Add the 1 tablespoon of vegetable oil. Set one of the balls of meat in the center of the oil, and use it to spread the oil around a little. Slick the underside of a bacon press or other pan with some oil. Press the meat into a patty of about 1/2 inch thick, more or less. Hold the pressure for about 30 seconds, then slide the bacon press off the patty to the side. Don't lift straight up or the patty will break. Salt the patty as it cooks.
• Let the meat cook for about 90 seconds more, then flip. Salt the other side. Add some onions to the middle of the patty and top with a slice of cheese. I like to put a metal bowl over the burger now to melt the cheese. Let this sit for another minute to 2 minutes, depending on how well cooked you like your burgers. While this is happening, lay the lettuce leaves on your buns and top with a little of the mayo.
• To build the burger, set the patty on the bun, then top with some of the roasted chiles and some more mayo. Serve at once. You can also layer like this: patty, onions, green chiles, then cheese. The greenery always touches the bun, and the mayo or other sauce goes on between lettuce and burger. °

MEXICAN BURGERS

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 SHRIMP "BURGERS"

Steps:

• In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).
• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.
• Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.
• Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

MEXICAN SHRIMP BURGERS

Steps:

• For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside.
• Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes.
• For the avocado aioli: Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth.
• Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown.
• Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy!