Tex Mex Bean Burgers Recipes

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.

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:

• 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.

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.