RECIPES: Recipe Details
Beefy Bean Chile Burger with Avocado Chile Spread and Tomato Pepper Slaw
All I can think about is my favorite beef and bean quesadilla. So I said to myself why not make it into a burger and viola this is what I came up with.
1 cup mayonnaise
1/2 cup sour cream
1 California avocado, peeled and mashed
3 tablespoons chopped or diced chilies (canned, Old El Paso preferred), drained well
2 cloves garlic, mashed into a paste
1 teaspoon crushed red pepper
1/8 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 Anaheim chile pepper, seeds removed, deveined and julienned(sliced thin vertically)
1 jalepeno chile pepper, seeds removed, deveined and julienned(sliced thin vertically)
1 cherry hot chile pepper, seeds removed, deveined and julienned(sliced thin vertically)
3 medium tomatoes (vine ripe), seeds removed, and sliced thin
1 small yellow onion, halved and thinly sliced
4 cloves of garlic, minced
2 tablespoons cilantro, chopped
1/3 cup of Colavita Olive Oil
Juice from 1 lime
2 teaspoons sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
2 tablespoons crushed red pepper
1 package of Old El Paso Fajitas Seasoning, 1.25 oz.
1 1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
1 tablespoon Colavita Olive Oil
1/2 cup cold water
2 lbs ground chuck, 85% lean
3/4 cup Bush's canned seasoned black beans, drained
2 tablespoons chopped or diced chilies (canned, Old El Paso preferred), drained well
Vegetable oil, for brushing the grill racks
1 pound sharp cheddar cheese, cut in half, sliced thick
6 Kaiser rolls, split
6 romaine lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare avocado spread combine mayonnaise, sour cream, mashed avocado, chiles, garlic, crushed red pepper, salt and cayenne pepper in a small bowl. Mix well and refrigerate until ready to serve.
To prepare tomato pepper slaw combine, in a medium bowl, the chile peppers, tomatoes, onions, garlic, cilantro, olive
oil, lime juice, sugar, salt, ground pepper, and crushed red pepper. Toss until well coated.
Refrigerate until ready to serve.
For the patties combine the Fajita seasoning, salt, pepper, olive oil, and water in a small bowl.
In a medium sized bowl combine the meat, beans, chiles, and seasoning mixture. Mix by hand
until the meat absorbs all the seasoning mixture. Divide mixture into 6 equal portions and form
into patties big enough to fit the bun.
Brush the grill rack with oil. Place the patties on the grill rack, cover, and grill for 5 minutes. Turn
patties over, and continue to grill until done, another 5-7 minutes for medium, or 8-10 minutes for
medium well. During the last 2 minutes of grilling place a cheese slice on each patty. Also, place
rolls, cut side down, along the outer edges of the rack and toast lightly.
To assemble burgers place one romaine leaf on each roll bottom, followed by cheese topped
patty, and generous amount of tomato pepper slaw. Spread roll top with a generous amount
of avocado chile spread, add roll top and serve.
This tasty, colorful burger was a hit with friends and family as I used them as my guinnea pigs for this recipe. I was asked when can I make it again. I told them I'll be making it again as a finalist. Warning: You must have plenty of napkins on hand for this burger oozes with flavor.