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The Ultimate Mexican Nacho Burger

The ultimate junk food gone healthy, the nacho burger. Veggies, protein and incredible flavor all in one easy meal!
Course Main Course
Diet Gluten Free, Vegan, Vegetarian
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 patties
Calories 227kcal
Author Sophia DeSantis

Ingredients

  • 2 cups cooked brown rice
  • 15 oz 15 ounces black beans , drained and rinsed
  • 15 oz 15 ounces pinto beans , rinsed
  • 1/2 cup chopped tomatoes , about 1 three inch tomatoes
  • 1/2 cup chopped onion , about 1/2 a three inch onion
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mild nacho jalapeno slices
  • 3 tablespoons cornmeal
  • sea salt , to taste (I used 1 teaspoon)
  • burger buns , gluten-free if needed

Instructions

  • Preheat oven to 375°F/190°C.
  • Chop tomatoes, onion, cilantro and jalapeno slices if haven’t already. Cook rice according to package directions or use a precooked version.
  • Rinse beans and place into a large bowl with the rest of the ingredients except the cornmeal. Using your hands, mix well by squishing everything together.
  • Add cornmeal and combine again with your hands.
  • Taste and add salt if needed. Combine more.
  • Set mixture in the refrigerator for at least 30 minutes to an hour, the longer the better. This will allow the cornmeal to suck up the liquid and will make the mixture sturdier so you can grill if preferred.
  • Meanwhile, make toppings of choice if not prepped already.
  • Once mixture is ready, shape into 4 inch patties.
  • Bake at 375°F/180°F on a parchment lined cookie sheet for 15-20 minutes on each side, or until just browned. Remove from oven and allow to cool and set in for about 5-7 minutes.
  • You can also cook on stove top over medium heat for 6-8 minutes on each side (depending on stove). 
  • Make sure to keep pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, should be slightly browned when ready.
  • These are also grillable. If you grill these on the BBQ make sure to grill cold, right from the fridge. Grill on low heat until browned on each side. Carefully flip, if they don’t flip easily allow to cook longer.
  • Top with lettuce, guacamole, salsa, sour cream, jalapeno slices and chips and smother with cheese sauce.
  • Stuff into your mouth, the messier you get the better.

Notes

  • To make this even faster and easier, you can use a pre-cooked frozen rice like the organic brown rice from Trader Joes.
  • To make this spicy use spicy jalapeno slices.
  • I did try and freeze these, and although they do keep well they also collect water when freezing due to the tomatoes. Once defrosted, they will need to be reshaped since they fall apart a bit from the water collection. However after I reshaped each patty, they cooked just fine.
  • You could also try partially cooking before freezing, although I haven't tried that.
  • Tips to prep ahead: Chop veggies/cilantro and cook rice. Make/prep toppings of choice.
  • Baby/toddler food idea: Puree beans, rice and avocado (from the guacamole) for baby. Cook burgers as is for toddler but don’t add jalapeno slices unless very mild. Cut up burgers into pieces or cook in small burger bites and dip in cheese sauce and guacamole. Can also give avocado pieces instead of guacamole.

Nutrition

Calories: 227kcal | Carbohydrates: 43g | Protein: 11g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 379mg | Potassium: 560mg | Fiber: 11g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 3.2mg