The flavours of an enchilada in the convenient hand-held form of enchilada burgers! Just have a few extra napkins on hand. I’d been craving my first enchilada recipe since I made the ones from last week, but I didn’t want to turn on the oven, so this was the perfect use for some of the maters and the beef coupon. And, since I already had everything I needed to make them in my pantry and freezer, I wouldn’t have to spend anything additional.
So, about these fantastic enchilada burgers. I just drooled a little thinking about them. The patties are made with ground beef, black beans, tomatoes with chile, and cheese and are basted with enchilada sauce. They are then topped with more cheese and sauce. It’s seriously like a beef enchilada on a bun but comes together much more quickly, and, best of all, no oven is needed!
Cheesy Enchilada Burgers
- 15 ounces black beans no-salt-added
- 10 ounces diced tomatoes with green chiles
- 8 ounces tomato sauce
- 1 tablespoon garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon chipotle chile powder
- 3 ounces cheddar cheese shredded
- 3 ounces Monterrey Jack cheese shredded
- 1 pound ground beef lean
- 4 medium hamburger buns split
- Drain and rinse your black beans in a strainer or colander. Add the tomatoes with chiles to the same strainer and set over a sink or bowl to drain as much as possible.
- Meanwhile, whisk together the tomato sauce, garlic, garlic powder, cumin, salt, pepper, and chipotle chile powder in a medium bowl until well blended. Set aside.
- In a large bowl, add the beans and tomatoes and mash the beans lightly with a fork until they are mashed about halfway. Add the ground beef and about half the cheese. Using your fingertips, gently mix the ingredients until well blended.
- Form the beef and bean mixture into 4 patties that are ¾-inch thick and packed as tightly as possible. Place on a plate and refrigerate while heating a large flat nonstick skillet pan over medium heat.
- Pour about half of the enchilada sauce into a small bowl when ready to cook. Use this sauce to baste the top of each uncooked burger patty.
- Place each patty on the heated pan, basted side down. Cook for 7 minutes, then baste the uncooked tops with more of the sauce. Flip the burgers, so the enchilada sauce is down again. Cook for about 3 minutes, then top the burger patties with the remaining cheese.
- Cook for 4 to 5 minutes or until the burgers are cooked, and the cheese is melted.
- Serve on buns with reserved enchilada sauce and sour cream.