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catrancher

Bean Burgers

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:lol: "Secrets to Cooking TexMex"

Bean Burgers

A favorite among San Antonians for over 20 years, here’s an authentic recipe

that tastes best when the meat is cooked over a hot ‘mesquite’ fire.

This recipe serves four but can easily be doubled or tripled. Give ‘em a try

at your next cookout.

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INGREDIENTS:

1 1/4# lean hamburger meat or ground chuck

4 large hamburger buns

1/2 stick butter or margarine, melted

1 1/2 cups Rosarita refried beans

2 cups Fritos® (Original small), crushed

2 tablespoons Bolner’s Fajita seasoning or Hamburger Deluxe

4 slices processed yellow American cheese

4 tablespoons Pace® Thick-n-Chunky picante sauce

4 single red onion rings, sliced 1/8” thick

1 cup guacamole (optional-see recipe)

2 cups mesquite chips

DIRECTIONS: The key ingredient in this recipe is the beans, so if using the

canned variety, they need to be ‘doctored’ as most all consist of only beans

and water. Heat the beans in a small saucepan, adding salt, pepper, picante

sauce, chili powder, cumin, garlic, and water and let simmer on a low heat for

30 minutes. Turn the heat to low so beans will thicken. The next item to

prepare is the meat.

Start by spreading the hamburger meat of choice out in a flat pan. Sprinkle

the fajita seasoning evenly across the meat, then mix in with your hands.

Roll into a ball and pinch off enough meat to form a baseball. Each ball should

be 5 oz. in weight or 4 balls of equal size. Hand form each of the patties by

placing one ball at a time on the ‘waxed’ paper and start by pushing down

with the palm of your hand.

Rotate the patty while forming the edges. Turn the patty over and repeat the

same process. When you have a patty that is 1/4” thick and well rounded,

place on a plate. Put a piece of waxed paper (6”x6”) on top and continue until

all the patties are formed. Put a piece of ‘waxed’ paper between each patty

to keep from sticking to each other.

Light a mound of charcoal briquettes or your gas grill at this point. While

waiting for the fire to get ‘red hot’, prepare the other items. Start by

soaking the mesquite chips in water.

Next, crush the Fritos® by placing in a zip lock type plastic bag. Crush by

hand or use a rolling pin. Pour into a pie plate and set aside. Next, melt

your butter or margarine and set aside.

The fire should be about ready, so spread the coals out and drain the water

from the chips and add the chips to the fire.

Place the patties over the hot coals and cook for 1-2 minutes.

Flip the patty and again cook for about 2 minutes. The whole idea is to sear

the meat to retain the juices for flavor. Flip the patties one last time.

With a spoon, place 1 tablespoon of the picante sauce on each patty and

spread across the meat.

Add 1 slice of the cheese on top of each patty and let melt. Remove and

place the patties in a pan that is lined with a paper towel.

Omit this step and you will have a soggy bottom bun, guaranteed !!

Turn on your broiler and while waiting for it to get hot, butter each bun and

place on a cookie sheet. Place the buns under the broiler and toast until

browned. Remove, and with a ‘hot mitt’, hold the bottom bun in the palm of

your hand.

Spread an even layer of the warm beans across the bun, no thicker than 1/4”.

Take the bun and turn over into the pie pan filled with the crushed Fritos.

Gently press down so the Fritos stick to the beans. Repeat this process for

all the bottom buns.

Place one single ring of the red onion (not slice), add the patty and put the

top bun on. If you made guacamole, spread across the top bun before putting

on top of the meat. Serve immediately.

For any leftovers, to reheat simply wrap the beanburger with a paper towel

and microwave 30-45 seconds. Turn the whole burger over and microwave again for

30-45 seconds.

These are great served with papas fritos (TexMex fries).

www.texmex.net

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