|Southwestern Pork and Bean Burgers|
Makes 4 Burgers
Bean Seasoning Mixture:
1 – 10 z can Mild Enchilada Sauce
1 Jalapeño Pepper, seeded and chopped
1 – 16 ounce can Pinto Beans
1 – 12 ounce light Beer
1 tablespoon Chili Powder
1 tablespoon course Sea Salt
1 tablespoon ground Cumin
2 tablespoons Masa dissolved in 2 tablespoons of cold water
For the Burgers:
1 lb. Ground Pork
½ cup Kraft brand Mexican Style Four Cheese (With a Touch of Philadelphia)*
1 cup hand-crushed Tortilla Strips or Chips (tri-color)
¼ teaspoon fresh Culantro, chopped
¼ teaspoon fresh Chives, chopped
4 – 8 inch Whole Wheat Tortillas
Other: Cooking Spray for Grill
Chopped Green Leaf Lettuce
Bottled Salsa Verde
*Not a paid endorsement
In medium non-stick sauce pan, mix all ingredients for the Bean Seasoning Mixture EXCEPT for Masa and water.
Bring to boil. Cover. Reduce to summer for 30 minutes, stirring occasionally.
Add Masa and water and stir in well. Mash beans using a potato masher.
Note: You can find Masa in the ethnic food aisle of your supermarket. If you cannot find Masa, you can crumble up one corn tortilla and add that to the bean mixture while it’s still in liquid form to thicken it up.
Stir. Bring to boil again. Cover and reduce to simmer for 20 minutes, stirring once or twice.
Cool completely. You should now have the consistency of refried beans; yield approximately one cup.
I like to make the bean seasoning in advance and keep it in plastic container in the refrigerator until ready to use. You can make it a day or two earlier to save time.
Note: If you taste the bean mixture prior to mixing it with the pork, it will taste salty to you. It’s not created a side dish. It’s a seasoning bean mixture, so that extra sea salt enhances the flavor of the burgers.
To make the burgers, mix ground pork, cheese, chopped herbs and one cup of the seasoning bean mixture together (mix it well). Form into four equal size patties.
Preheat grill to 400°.
I recommend that you place a tin foil spayed with cooking spray on your grill. Brown burgers on both sides on the foil, about three minutes, before transferring them to the grates. Otherwise, these burgers will stick.
Grill burgers approximately 15 minutes until internal temperature reaches 165°, turning once, until juices run clear. Grills vary, so adjust cooking time accordingly.
Top tortilla with lettuce and tomato slices. Add burger. Top with sliced avocado and Salsa Verde.
I like to serve these burgers with grilled sweet potato wedges.
I brush the potatoes with olive oil and then coat them in cinnamon sugar and grill them up in tin foil packs.