Best 5 Jalapeno Red Bean Bbq Burgers Recipes

JALAPENO SWISS BURGERS

Steps:

• Shape beef into eight thin patties. Top four patties with cheese, onion and jalapenos. Top with remaining patties; press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 8-9 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns. If desired, serve with toppings.

JALAPENO LENTIL BURGERS

Steps:

• Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture.
• Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack.
• Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes.
• Place wire rack with patties onto a baking sheet.
• Bake in the preheated oven until burgers are firm, about 20 minutes.

JALAPENO-RED BEAN-BBQ BURGERS

Steps:

• Heat oil in nonstick skillet over medium heat.
• Add next onion, plum tomato, jalapeno, garlic and chili powder; sauté 5 minutes.
• Cool slightly.
• Using fork, coarsely mash beans in bowl.
• Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
• Shape mixture into four 1/2-inch-thick patties.
• (Can be prepared 4 hours ahead. Cover and chill.) It will look as though these little burgers will just fall apart and turn to mush, but they stay together really well once they"hit the pan"!
• If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat.
• If pan-frying, heat a little olive oil over medium heat.
• Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
• Place burgers on buns.
• Serve with more barbecue sauce, and cheese, tomato, lettuce, avocado, or whatever topping you like!

JALAPEñO-RED BEAN BURGERS

Steps:

• Heat oil in medium nonstick skillet over medium heat. Add next 5 ingredients; sauté 5 minutes. Cool slightly.
• Using fork, coarsely mash beans in medium bowl. Mix in onion mixture, breadcrumbs, 2 tablespoons barbecue sauce and egg white. Shape mixture into four 1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.)
• If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
• Place burgers on bun bottoms. Spread 1 tablespoon barbecue sauce over each. Sprinkle with cheese. Top with lettuce, tomatoes and bun tops.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE

Steps:

• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.