Everything you love about Mexican burritos - in a burger! Top with your choice of avocado, cheeses, jalapenos, fresh lettuce and/or sour cream. Courtesy of Alison Kent.
Directions for: Mexican Burger Burritos
Ingredients
1 can (540 mL) black beans, drained and rinsed
3 green onions, finely chopped
2 clove garlic, minced
1 egg
cup dry bread crumbs
2 Tbsp (30 mL) fresh lime juice
1 Tbsp (15 mL) chili powder
tsp (2 mL) each salt and ground cumin
1 lb(s) (500 g) lean ground beef
6 large flour tortillas
1 firm, ripe avocado, peeled, pitted and chopped (optional garnish)
1 heads Romaine or iceberg lettuce, shredded (optional garnish)
(fresh cilantro leaves (optional garnish)
tomato (optional garnish)
pickled jalapeno slices, drained (optional garnish)
Monterey Jack or Cheddar cheese, shredded (optional garnish)
sour cream (optional garnish)
Directions
1. In food processor, pulse beans, green onions, garlic, egg, bread crumbs, lime juice, chili powder, salt and cumin until combined but still a bit chunky. Transfer to bowl; mix in beef. Form into six 6-inch (15 cm) long sausage-like patties almost like a kebab and flatten each to 1-inch (2.5 cm) thickness.
2. On greased grill or in large greased non-stick skillet, cook burgers over medium-high heat, turning once, for 10 to 12 minutes or until no longer pink inside.
3. Meanwhile, heat tortillas, if desired, by briefly placing, one at a time, on greased grill, turning once, until lightly charred, about 30 seconds. Or, wrap all tortillas in foil and place in preheated 350F (180C) oven until warmed through, about 15 minutes.
4. To assemble, lay each burger on tortilla; top with desired garnishes. Fold in ends and roll up tortilla to enclose and secure.
See more: Mexican, Summer, Grill, Main, Dinner, Beef, Beans, Vegetables