Pickle Margarita Recipes

PRICKLY PEAR MARGARITA

Prickly Pear Margarita image

Provided by Food Network

Time 5m

Yield 1 drink

Number Of Ingredients 7

Ingredients

3 ounces tequila blanco
1/2-ounce Cointreau
1 1/2 ounces lime juice
2 ounces prickly pear syrup
Kosher salt and turbinado sugar, for garnishing the glass
Kosher salt and turbinado sugar, for garnishing the glass
Kumquats and lime peels, for garnish

Steps:

Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel.

MARGARITA BURGER RECIPE BY TASTY

Margarita Burger Recipe by Tasty image

We took everything you love about a margarita and turned it into a burger. The spicy black bean patty is made with cilantro, jalapeño, and fresh scallions. Paired with homemade tequila-pickled vegetables provide a tangy crunch, while creamy guacamole and queso panela help cool things off. We brush store-bought burger buns with egg wash, sprinkle with coarse sea salt, and toast in the oven for a finishing touch.

Provided by Tikeyah Whittle

Categories Dinner

Time 1h

Yield 4 servings

Number Of Ingredients 33

Ingredients

1 tablespoon olive oil
1 carrot, thinly sliced into rounds
1 large jalapeño, thinly sliced into rounds
½ small white onion, thinly sliced into half moons
2 garlics, smashed
½ cup tequila blanco
¼ cup distilled white vinegar
1 small dried bay leaf
1 teaspoon whole black peppercorn
1 teaspoon dried mexican oregano
1 teaspoon sugar
1 teaspoon kosher salt
½ cup ice
¼ cup fresh lime juice
2 large garlics, minced
1 fresno chilie, seeded and minced
2 large ripe avocados, peeled and pitted
1 teaspoon kosher salt
2 cans black beans, drained and rinsed
1 cup panko breadcrumbs
1 bunch fresh cilantro, chopped
1 bunch scallions, sliced
1 large jalapeño, minced
1 teaspoon kosher salt
1 ½ teaspoons ground cumin
½ teaspoon McCormick® Smoked Paprika
2 large eggs
2 tablespoons olive oil
4 plain burger buns
1 large egg, beaten
1 tablespoon coarse sea salt
8 slices queso panela
4 Margaritas

Steps:

Make the tequila pickles: In a large, high-walled skillet, heat the olive oil over medium heat. Add the carrots, jalapeño, onion, and garlic and sauté, stirring constantly, until the vegetables start to become tender but do not change color, about 3 minutes. Transfer the vegetables to a 16-ounce airtight, heat-proof container.
Return the pan to medium heat and add the tequila, white vinegar, bay leaf, black peppercorn, oregano, sugar, and salt. Bring to a boil and cook until reduced by ⅓, about 2 minutes. Pour the mixture over the vegetables and let sit for 10 minutes. Add the ice to the container and stir until completely melted. Cover and refrigerate until ready to use. The pickles can be made up to 1 week ahead.
Make the guacamole: In a large bowl, combine the lime juice, garlic, and Fresno chile. Let sit at room temperature for 10 minutes. Add the avocados and salt and use a fork to mash together. Cover with plastic wrap, pressing directly against the surface of the guacamole. Refrigerate until ready to use.
Make the black bean burgers: Preheat the oven to 375°F (190°C).
Add the black beans to a large bowl and use a potato masher to break down the beans until semi-smooth, with some beans left whole for texture. Add the panko bread crumbs, cilantro, scallions, jalapeño, salt, cumin, paprika, and eggs. Stir with a wooden spoon to combine. Shape the mixture into 4 patties. Place the patties on a plate and refrigerate for 30 minutes.
Meanwhile, place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg, then top with the sea salt. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
Heat a large skillet over medium-high heat. Add the olive oil, then place the black bean patties in the pan in a single layer, working in batches if needed to avoid overcrowding. Cook until the patties begin to turn golden brown, about 3 minutes per side.
Assemble the burgers: Open the buns and spoon guacamole onto each bottom bun, spreading to cover completely. Place 2 slices of queso panela over the guacamole and top with a burger patty, followed by tequila pickles. Place the top bun on top. Serve with classic margaritas.
Enjoy!

DILL PICKLE MARTINI

Dill Pickle Martini image

Surprisingly good!

Provided by SC949

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 2

Number Of Ingredients 4

Ingredients

2 cups ice
1 ½ fluid ounces dill pickle juice
4 ½ fluid ounces vodka
2 dill pickle spears

Steps:

Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 0.3 g, Fiber 0.1 g, Sodium 90.4 mg, Sugar 0.1 g

PRICKLY PEAR CACTUS MARGARITA

Prickly Pear Cactus Margarita image

I had this drink in Tucson and talked the bartender into sharing the recipe with me.

Provided by Shannon Lindell

Categories World Cuisine Recipes Latin American Mexican

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

coarse salt as needed
2 fluid ounces tequila
2 fluid ounces sweet and sour mix
1 fluid ounce triple sec
1 fluid ounce lime juice
1 fluid ounce prickly pear syrup

Steps:

Pour salt into a small plate. Wet the rim of a margarita glass and dip rim into salt.
Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 56.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 52.1 g

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