Tex Mex Black Bean Burger Recipes

BLACK BEAN BURGERS

Steps:

• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

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 BLACK BEAN BURGER

Steps:

• In a bowl, combine all topping ingredients; set aside.
• Heat grill on medium. In a large bowl, combine all burger ingredients , mix until just combined. Do not over mix.
• Divide mixture evenly into four and make patties 1- 1 1/2 inches thick. Grill burgers 5-7 minutes each side or until internal temperature reaches 170°F.
• Spread some guacamole, if using, half of each bun , top with shredded lettuce, burger and a few spoonfuls of tomato topping mixture.

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.