Grilled Tex Mex Veggie Burgers Recipes

GRILLED TEX-MEX VEGGIE BURGERS

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low. Cook about 5 minutes or until vegetables are crisp-tender.
• Cover and grill burgers over medium heat 8 to 12 minutes, turning once, until heated through.
• Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture and sour cream.

THE KITCHEN TOURISTS' BEST TEX-MEX BURGER!

Steps:

• Halve, pit and peel avocado.
• Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
• Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
• Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
• Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
• Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
• Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
• Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.

TEX-MEX VEGGIE BURGERS

Steps:

• Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.
• Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.

TEX-MEX BURGERS

Steps:

• Burgers:.
• Preheat broiler or grill to medium high.
• Using wooden spoon, mix together the ground beef, jalapeno, 1/4 cup of the salsa and salt and pepper in large bowl until the ingredients are well combined.
• Form into 4 patties.
• Broil or grill, flipping once until cooked through, about 4-5 minutes each side.
• Place tortillas in microwave,and cook on high for about 20 seconds.
• Arrange burger on warm totilla and top with avacodo slices, shredded cheese and salsa.
• Wrap like burrito.
• Salsa:.
• Mix all ingredients in small glass bowl.
• Can be used immediately if using for the burgers, if using as dip, let sit in fridge for at least 1 hour.
• Make sure to wear protection on your hands when handling the jalapeno's!

EASY GRILLED TEX-MEX BURGERS

Steps:

• Mix together ground beef, minced onion, Worcestershire sauce, chili powder, oregano, cumin, garlic powder, and Tabasco in a large mixing bowl.
• Shape meat into 4 patties, flattening out between sheets of waxed paper, if desired.
• Remove paper, and grill patties 6-8 minutes per side, or until they are well done.
• Serve each burger on a tortilla topped with a slice of cheese, some onion, some avocado, some jalapeno slices, and a little salsa.
• Fold edges of tortilla around bottom and sides of burger and serve!
• Note: If burger ends up too wide, just break off pieces from sides and stack them towards the middle of tortilla!