Mexicanbeefburgers Recipes
MEXICAN BEEF BURGERS
"When half the family requested hamburgers and the others wanted tacos, my daughter-in-law and I came up with this compromise," recalls Stanny Barta of Pisek, North Dakota.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas.
Nutrition Facts : Calories 508 calories, Fat 22g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 7g fiber), Protein 31g protein.
MEXICAN BEEF BURGERS
Make and share this Mexican Beef Burgers recipe from Food.com.
Provided by yooper
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, comine the first seven ingredients.
- dd crushed chips and beef, mix well.
- Pan fry, grill or broil until no longer pink.
- Wrap burgers and desired toppings in tortillas.
MEXICAN HAMBURGERS
Make and share this Mexican Hamburgers recipe from Food.com.
Provided by JANIC412
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground beef, taco seasoning mix, green chilies, finely chopped onion.
- Shape into patties and grill.
- Serve with salsa.
Nutrition Facts : Calories 800.1, Fat 80.5, SaturatedFat 33.4, Cholesterol 112.4, Sodium 747, Carbohydrate 9.3, Fiber 2.4, Sugar 3.9, Protein 10.1
MEXICAN HAMBURGERS
This is an original Sloppy Joe hamburger recipe with a slaw so good you will want to use it for many other meals. See "About Me" for the story of this recipe which is now around 110 years old.
Provided by Chef Wayne in Memph
Categories Meat
Time 2h30m
Yield 15 Burgers, 5 serving(s)
Number Of Ingredients 13
Steps:
- MEAT:.
- Cook hamburger meat and chopped onions in a large skillet until the fat is rendered from the meat and the onions are clear. Drain ALL fat by placing meat in a colender and pressing with a spoon. Return meat and onions to skillet and add catsup, Worchestershire sauce, chili powder, salt and pepper. Simmer very slowly for at least one hour, one and a half is better. A small amount of water can be added to keep from sticking. You can also add more catsup if it is becoming too dry, but the final product should be fairly firm without too much moisture. Skim any fat that still remains on top. If you cook it properly to begin with, there will be very little.
- Something magic happens when catsup (the good stuff) is cooked with chili powder. I use this in meatloaf and Bar-B-Q Sauce also with wonderful results.
- SLAW:.
- Use a food processor to grate one medium head of cabbage. Grate the cucumber fine, without peeling. Grate the onion very fine. Add the salt, pepper, vinegar, Wesson oil and sugar. Mix together. The slaw should be made at least a day in advance and placed in a covered dish in the refrigerator. It keeps for a week and seems to get better every day. This is a great slaw to serve with any meal and has the most unusual and delicious flavor of any slaw I ever tasted.
- It is very important to serve these on a toasted bun. Place meat on the bun bottom and drain the slaw well. Place a spoon full of well drained slaw on top of the meat and cover with the bun top. Some people like the slaw on the side.
- The meat freezes well, will keep in the cooler for a week and heats up in a microwave oven without any after-taste.
- CAUTION: These are highly adictive! They will become a family favorite after one try. Little old ladies have been known to eat three on small buns.
Nutrition Facts : Calories 972.4, Fat 50.2, SaturatedFat 14.1, Cholesterol 176.9, Sodium 1337, Carbohydrate 73.7, Fiber 7.9, Sugar 55.2, Protein 60.7
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