Margarita Burger

Margarita Burger

raw material

4 parts

Agave Pickles

• 1 tablespoon olive oil
• 1 carrot, thinly sliced
• 1 large jalapeno, thinly sliced
• ½ small onion, cut into half moons
• 2 garlic, mashed
• ½ cup white tequila (120 ml)
• ¼ cup distilled white vinegar (60 ml)
• 1 small dried bay leaf
• 1 teaspoon whole black pepper
• 1 teaspoon dried Mexican oregano
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ½ cup ice (70 g)

avocado

• ¼ cup fresh lime juice (60 ml)
• 2 large garlic, chopped
• 1 Fresno chili, seeded and chopped
• 2 large ripe avocados, peeled and pitted
• 1 teaspoon kosher salt

Black Bean Burgers

• 2 cans black beans, drained and rinsed
• 1 cup panko breadcrumbs (115 grams)
• 1 bunch fresh cilantro, chopped
• 1 bunch shallots, sliced
• 1 large jalapeno, chopped
• 1 teaspoon kosher salt
• 1.5 tsp ground cumin
• ½ teaspoon McCormick® Smoked Paprika
• 2 large eggs
• 2 tablespoons olive oil

part

• 4 regular hamburger buns
• 1 large egg, beaten
• 1 tablespoon coarse sea salt
• 8 pieces of queso panela

Serve

• 4 Delicious Margaritas

included in this recipe

Classic Margaritas for a Crowd

Nutritional Information

View information

• Calories 954
• Fat 36g
• Carbohydrates 106g
• Fiber 21g
• sugar 11g
• Protein 36g

An estimate based on a serving size.

Prepare

1. To make the agave pickles: In a large high-walled frying pan, heat the olive oil over medium heat. Add the carrots, jalapenos, onion, and garlic, stirring constantly, until the vegetables start to soften but don’t change color, about 3 minutes. Transfer vegetables to a 16-ounce airtight heatproof container.
2. Return the pot to medium heat and add the tequila, white vinegar, bay leaf, black pepper, oregano, sugar, and salt. Bring to a boil and cook until reduced by ⅓, about 2 minutes. Pour mixture over vegetables and let stand for 10 minutes. Add ice to the container and stir until completely melted. Cover and refrigerate until ready to use. Kimchi can be made 1 week in advance.
3. Make the guacamole: In a large bowl, combine lime juice, garlic, and Fresno chile. Let’s stand at room temperature for 10 minutes. Add avocado and salt and mash with a fork. Cover with plastic wrap and press directly onto the surface of the guacamole. Chill in refrigerator until use.
4. To make black bean burgers: Preheat oven to 375°F (190°C).
5. Add the black beans to a large bowl and mash the beans with a potato masher until semi-smooth and some beans have a full texture. Add panko breadcrumbs, cilantro, shallots, jalapeño, salt, cumin, paprika and eggs. Stir to combine with a wooden spoon. Shape the mixture into 4 patties. Place the patties on a plate and refrigerate for 30 minutes.
6. Meanwhile, place whole hamburger buns on a baking sheet. Brush top of each loaf with beaten egg, then brush top with sea salt. Transfer to oven and bake until egg wash is golden brown, about 5 minutes.
7. Heat a large frying pan over medium-high heat. Add the olive oil, then place the black bean cakes into the pan in a single layer, working in batches if desired to avoid overcrowding. Cook until the patties start to turn golden brown, about 3 minutes per side.
8. Assemble the burgers: Open the buns and spoon the guacamole onto each bottom bun, spreading out to fully cover. Place 2 slices of queso panela on top of the guacamole, top with a burger patty, followed by agave pickles. Put the top bread on top. Pair with a classic margarita.
9. enjoy!

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