BUTTER BEAN BURGERS WITH SOUTHWESTERN SAUCE
Enjoy these delicious butter bean patties served with Southwestern sauce - a spicy skillet dinner that's ready in 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
- Spray 10-inch skillet with cooking spray. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
- In same skillet, mix sauce ingredients. Cook over medium-low heat 5 to 8 minutes, stirring occasionally, until vegetables are tender. Serve sauce over patties.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 55 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 14 g, TransFat 1/2 g
SOUTHWEST BLACK BEAN BURGER SANDWICH
Be a dinnertime hero with this meal-in-a-sandwich that will win you applause. A black bean burger is topped with cheddar cheese, jalapeno pepper and olives, and then it's tucked into a bun along with salsa-and-ranch-dressed salad.
Provided by Food Network
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Be a dinnertime hero with this meal-in-a-sandwich that will win you applause. A black bean burger is topped with cheddar cheese, jalapeno pepper and olives, and then it's tucked into a bun along with salsa-and-ranch-dressed salad.
- 1. In small bowl stir together salad dressing and salsa. Toss with lettuce. Set aside.
- 2. Micro-cook veggie burger according to package directions, except after turning burger top with cheese, jalapeno pepper and olives. Continue micro-cooking according to package directions.
- 3. Top bun bottom with lettuce mixture and burger. Sprinkle with cilantro (if desired). Add bun top.
SANTA FE BURGER
This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.
Provided by Bobby Flay
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
- To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
- Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
- Toasted Burger Buns
- I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
SOUTHWEST BLACK BEAN BURGERS
Enjoy these flavorful black bean burgers with black beans, salsa & chopped fresh cilantro. These Southwest Black Bean Burgers please even meat-eaters!
Provided by My Food and Family
Categories Home
Time 31m
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Use pulsing action to process bread crumbs, mayo, seasonings and half the beans in food processor until well blended. Transfer to large bowl; mix in celery, cilantro and remaining beans. Shape into 6 (1/2-inch-thick) patties.
- Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
- Fill buns with lettuce, cheeseburgers, salsa and sour cream.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g
BUTTER BEAN BURGERS
This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings.
Provided by SILVERWOLF
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
- Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 18.5 g, Cholesterol 61.3 mg, Fat 20.1 g, Fiber 3.8 g, Protein 10.7 g, SaturatedFat 5.6 g, Sodium 565 mg, Sugar 1.8 g
SOUTHWEST BLACK BEAN BURGERS
I was searching for a black bean burger with Southwestern flair and couldn't find the perfect recipe. . .so I devised my own this morning. I use black beans that I cook from dried in the crockpot which I spice up with cumin, a bay leaf, oregano, salt and pepper. If you like things spicy, feel free to use a hot salsa to add heat. If these break, feel free to throw them into a hard taco shell and add some tomato, cheese and sour cream for an excellent vegetarian taco!
Provided by januarybride
Categories Black Beans
Time 35m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mash beans with the back of a fork to desired consistency (I like to leave some chunks, but the more chunks the more likely they are to fall apart after cooking).
- Add in the remaining ingredients and stir well.
- Form into 6 burgers, separate them with wax paper, and then place in the fridge to cool completely before trying to cook (they will stay together better this way).
- Turn frying pan to med-high (closer to medium than to high) and add 1 T oil. Cook each burger for about 2-3 minutes on each side (turning ONLY once, otherwise you increase the risk of them falling apart).
- NOTE: Feel free to bake these on a greased cookie sheet at 350 degrees for approximately 7 minutes per side or until heated through.
- Serve on a bun with a slice of tomato and some guacamole.
Nutrition Facts : Calories 139.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 31, Sodium 282.3, Carbohydrate 24.8, Fiber 6.4, Sugar 0.8, Protein 7.9
SOUTHWESTERN SKILLET BURGERS
Simmering browned beef patties in bean and bacon soup and diced tomatoes makes a moist and tasty burger--no bun needed.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the beef, bread crumbs and taco seasoning and mix well. Shape into six 3/4-in.-thick patties. , In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. , Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160° and juices run clear. Sprinkle with cheese; cover and heat until cheese is melted.
Nutrition Facts : Calories 604 calories, Fat 32g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1347mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 5g fiber), Protein 50g protein.
SOUTHWESTERN BACKYARD BURGERS
Whether you're in the stadium parking lot or on your patio, these Southwestern-style burgers are great on the grill. Sometimes I make six patties rather than eight because I like my burgers bigger and better! -Robert Hodges, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted. , Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.
Nutrition Facts : Calories 495 calories, Fat 25g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 908mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.
CAJUN BURGER WITH SPICY SOUTHWEST SAUCE
This is the best homemade burger I have ever eaten. We are not fans of garlic but we love Worcestershire sauce and we prefer flavor over health consciousness. By following this recipe you will get just a hint of garlic, mild spice, and a lot of Worcestershire flavor. If you like to really taste your garlic then you will need to add more. If you like spicy leave more seeds or increase the number of peppers and last but not least, if you are not a fan of Worcestershire sauce then cut back to 1 tbsp. If you want to be health conscious then use a lower fat meat but really watch your cooking time or it will be dry and lose a lot of flavor. In fact, if you go with sirloin or round I would suggest adding two pieces of white bread (crust removed) soaked in milk to your mix to retain moisture. My kids are VERY picky eaters and they love these burgers. (Take that McDonalds!)
Provided by Mexi-Talian-BBQ
Categories Cajun
Time 30m
Yield 5-6 Burgers, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Cajun Mayo:.
- Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and BBQ sauce and stir. Taste and adjust (like your grandma always told you), then set aside.
- Pre-Heat Grill on High.
- Burgers:.
- Heat a small pan over medium high heat.
- Add the pat of butter to the pan and melt.
- Add the onions and sauté 2-3 minutes stir often.
- Add the peppers and continue to sauté 1-2 minutes.
- Add the garlic and sauté until fragrant.
- Remove the onion, pepper, garlic mixture from heat allow to cool (Stick it in the freezer if your stomach is growling!).
- Put the onion mixture into a large non-reactive bowl.
- Tear the hamburger into small pieces and place in the same bowl.
- Add the Worcestershire sauce.
- Sprinkle 1/2 of the tbsp of Cajun seasoning over the meat and mix gently but thoroughly with your hands. (No pockets of seasoning please!).
- Sprinkle the remaining Cajun seasoning and remix careful to not over work the meat.
- Form into patties slightly larger than your buns.
- Grilling:.
- Place the burgers on the grill and listen to it sear the meat.
- Reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
- Add the cheese shortly after the flip to get a really good melt (Important for thick slices of cheese).
- Remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. Cooking by temperature is the only way to get consistent results. I like to pull my burgers at 145-150 degrees.
Nutrition Facts : Calories 380.6, Fat 24.6, SaturatedFat 7.8, Cholesterol 100.5, Sodium 425.4, Carbohydrate 10.5, Fiber 0.3, Sugar 3.7, Protein 28.6
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