When our children were very young, we took them to Mexican food restaurants a lot. It was our favorite type of food. Everyplace we went typically had a children’s menu that usually offered chicken nuggets. This worked for our family for many years. The adults would get spicy food and the kids would have milder food that they were used to. But, our daughters got older and started ordering from the adult menu. They quickly decided that they had had enough Mexican food and fussed royally when we mentioned it. Soon, our favorite food was compromised with other types such as Italian and even Chinese food.
Don’t get me wrong; I love those types of food too but my husband and I have a soft spot in our hearts for tacos and burritos. So, whenever my kids are at school and I’m home, I jump at the chance to turn any dish into Tex-Mex fusion. Today, was such a day and lucky for me, my husband was working from home. He is, after all, my resident guinea pig. If a recipe doesn’t make it past him, I typically don’t post it.
When I told him what I was making for lunch, he gave me the look. You know the one. It’s the one that looks incredulous and says, “really?” We’ve been married for 18 years so I knew that look was coming. He’s a meat and potatoes kind of man and I might as well have offered him tofu. I’m different. I’ll try anything if someone tells me it’s good. I’m a foodie so I love to discover new flavors and combinations.
But, I kept steady when I showed him the plate and he reluctantly tried a bite. He face changed from hesitation to happiness. He was quick to tell me how surprisingly tasty the burger was. He loved it. The texture, the flavors, everything was delicious!
I was pleasantly surprised by how much he liked it. But, I tried it myself and sure enough, it rocked! It was so flavorful and satisfying. It’s not quite vegetarian because it does have an egg in it but it could easily be part of a heart healthy diet if you remove the salt.
There’s certainly room to play around with the ingredients but it was so fantastic the way it was that I wouldn’t change a thing.
Have a wonderful day!
15 ounce can black beans rinsed and drained
4 ounce can of diced green Chile peppers drained
1 large egg
2/3 cup butter crackers (I used Ritz brand)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper
1 mango peeled, pitted and chopped
1 tablespoon chopped sweet pepper
1 tablespoon chopped cilantro (no stems)
1/4 cup chopped red onion
1 teaspoon lime zest
1/4 cup fresh lime juice
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, add all burger ingredients.
3. Set food processor to chop and run until mixture is fairly uniform and combined. Use a spatula to scrape down the sides.
4. Spray an English muffin tin with non-stick cooking spray. Fill 5 wells with bean mixture. Bake for 25 minutes.
5. While burgers are baking, prepare salsa by combining salsa ingredients in a medium bowl. Stir to combine and refrigerate until needed.
6. To assemble burgers: add a burger patty to a bun topped with condiment if choice ( I used mayonnaise). I then added shredded jalapeño jack cheese and topped with salsa. Add top bun and serve.
Note: you can also free form these patties on parchment paper on a cookie sheet. Just make sure you really drain all of the liquid from your beans and chilies.