Jalapeno Red Bean Bbq Burgers Recipes

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JALAPENO SWISS BURGERS



Jalapeno Swiss Burgers image

Mexican culture greatly influences our cuisine, and we eat a lot of spicy foods. In this recipe, the mellow flavor of Swiss cheese cuts the heat of the jalapenos.-Jeanine Richardson, Floresville, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 pounds ground beef
4 slices Swiss cheese
1 small onion, finely chopped
2 to 3 pickled jalapeno peppers, seeded and finely chopped
4 hamburger buns, split and toasted
Lettuce leaves and ketchup, optional

Steps:

  • Shape beef into eight thin patties. Top four patties with cheese, onion and jalapenos. Top with remaining patties; press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 8-9 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns. If desired, serve with toppings.

Nutrition Facts : Calories 665 calories, Fat 37g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 55g protein.

JALAPENO LENTIL BURGERS



Jalapeno Lentil Burgers image

A lentil burger that holds together well and has a slight kick from the jalapeno.

Provided by kelly4545

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h20m

Yield 6

Number Of Ingredients 11

1 ½ cups water
¾ cup dry lentils
½ cup grated carrots
⅓ cup finely chopped onion
½ jalapeno pepper, finely chopped
2 cloves garlic, finely chopped
1 ½ cups panko bread crumbs
3 eggs, lightly beaten
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon Italian seasoning

Steps:

  • Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture.
  • Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack.
  • Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes.
  • Place wire rack with patties onto a baking sheet.
  • Bake in the preheated oven until burgers are firm, about 20 minutes.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 35.6 g, Cholesterol 93 mg, Fat 8.2 g, Fiber 7.8 g, Protein 12.4 g, SaturatedFat 1.7 g, Sodium 564.8 mg, Sugar 1.5 g

JALAPENO-RED BEAN-BBQ BURGERS



Jalapeno-Red Bean-BBQ Burgers image

Moist, delicious vegetarian alternative to boring frozen veggie burgers. These are easy to make and taste wonderful on whole-grain buns with some cheddar cheese, tomato and lettuce for crunch. Be watchful while cooking these ... the sugar content in the barbecue sauce can cause the burgers to blacken kind of quickly. Tastes great on the grill, too ... just keep an eye on them!

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon olive oil
1/2 cup minced onion
1/2 cup chopped and seeded plum tomato
1 teaspoon minced jalapeno chiles, more if you like or 1 teaspoon serrano pepper
1 clove garlic, minced
1 teaspoon chili powder
1 (15 ounce) can kidney beans, rinsed,well drained
1/4 cup dry breadcrumbs
2 tablespoons barbecue sauce (I like homemade or Uncle Dougie's, a brand out of Barrington, IL)
1 egg white, beaten
4 whole grain buns, toasted
4 slices cheddar cheese
4 leaves lettuce
4 slices thick tomatoes
avocado, slices
barbecue sauce (Whatever else floats your boat ... sour cream?)

Steps:

  • Heat oil in nonstick skillet over medium heat.
  • Add next onion, plum tomato, jalapeno, garlic and chili powder; sauté 5 minutes.
  • Cool slightly.
  • Using fork, coarsely mash beans in bowl.
  • Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
  • Shape mixture into four 1/2-inch-thick patties.
  • (Can be prepared 4 hours ahead. Cover and chill.) It will look as though these little burgers will just fall apart and turn to mush, but they stay together really well once they"hit the pan"!
  • If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat.
  • If pan-frying, heat a little olive oil over medium heat.
  • Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
  • Place burgers on buns.
  • Serve with more barbecue sauce, and cheese, tomato, lettuce, avocado, or whatever topping you like!

JALAPEñO-RED BEAN BURGERS



Jalapeño-Red Bean Burgers image

Categories     Sandwich     Bean     Sauté     High Fiber     Dinner     Lunch     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

1 teaspoon vegetable oil
1/2 cup finely chopped onion
1/2 cup chopped seeded plum tomato
1 teaspoon minced jalapeño chili
1 garlic clove, minced
1 teaspoon chili powder
1 15- to 16-ounce can kidney beans, rinsed, well drained
1/4 cup dry breadcrumbs
6 tablespoons barbecue sauce
1 large egg white, beaten to blend
4 whole grain buns, toasted
4 tablespoons grated reduced-fat cheddar cheese
4 lettuce leaves
4 tomato slices

Steps:

  • Heat oil in medium nonstick skillet over medium heat. Add next 5 ingredients; sauté 5 minutes. Cool slightly.
  • Using fork, coarsely mash beans in medium bowl. Mix in onion mixture, breadcrumbs, 2 tablespoons barbecue sauce and egg white. Shape mixture into four 1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.)
  • If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
  • Place burgers on bun bottoms. Spread 1 tablespoon barbecue sauce over each. Sprinkle with cheese. Top with lettuce, tomatoes and bun tops.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE



Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 cup bottled and sliced jalapeno chiles, drained
1/2 cup dark brown sugar
2 medium jarred roasted red bell peppers, drained
3/4 cup mayonnaise
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls

Steps:

  • In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
  • Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
  • Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
  • Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
  • To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

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