Tex Mex Burgers Recipes

TEX-MEX BURGER WITH CAJUN MAYO

Steps:

• Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
• In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
• Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

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!

TEX-MEX TURKEY BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside.
• Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds.
• Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips.

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 BURGER

Steps:

• Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Cook burgers for 15 mins or until done to your liking, flipping over halfway through.
• Serve in rolls with cheese, tomato and avocado.

TEX-MEX TURKEY BURGERS

Steps:

• In a large bowl, combine the turkey, taco seasoning and cilantro; shape into four patties. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5 minutes on each side., Sprinkle cheese over burgers; grill 2-3 minutes longer or until a thermometer reads 165° and juices run clear. Combine sour cream and salsa. Serve burgers on buns with sour cream mixture and lettuce.

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.