Beef and Bean Burrito Burger

  • 1 cup cold leftover rice
  • 1 lb. ground beef
  • 1 (15-ounce can pinto beans, rinsed and drained
  • 3 tsps. chili powder
  • 1-1/2 tsp. cumin
  • 1-1/2 tsp. coriander
  • 1 Tbsp. grill seasoning (I used McCormick Montreal Steak Seasoning)
  • 1 egg
  • 1 Tbsp. canola oil
  • 2 ripe avacados
  • 1 cup shredded cheddar cheese
  • 1 clove garlic, grated
  • 1 lime zested and juiced
  • 2-3 tsps. Cholula hot sauce (or to taste)
  • 1/2 small red onion, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/2 cup sour cream
  • Lettuce leaves
  • 1 ripe tomato, sliced
  • Crusty rolls, split

Combine rice, meat and beans with spices and grill seasoning.  Add egg and mix well.  Form 5 big patties from the meat mixture.  Heat 1 Tbsp. oil in a large skillet over medium-high heat.  Cook patties 5-7 minutes on each side.  Top with lots of cheddar cheese, cover patties until cheese melts.

 

While burgers cook, combine avacado with garlic, lime zest and juice, hot sauce and red onion.  Mash to roughly combine.

 

Place burgers on buns with lettuce, tomato, guacamole and sour cream.

 

 

Comments