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1 hour serves 2-4

Southwestern Blended Burger with Cilantro Lime Aioli

Conventional burger wisdom recommends not overworking the ground beef before forming into patties. We’re going to pause that direction for our blended burgers. Since you’re using about half beef and half other ingredients, you want your patties to be packed tightly so they hold together when you’re cooking them. We used a burger press which worked great but not necessary. You’ll want to make time in your prep for chilling the patties before cooking which also helps avoid the burgers crumbling into pieces. 
Southwestern Blended Burger with Cilantro Lime Aioli

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 50 min. DIFFICULTY Medium

1 hour serves 2-4
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Ingredients:

  • 1 16 OZ package Pre 92/8 ground beef
  • 1/2 C low sodium canned black beans drained, rinsed and blotted dry on paper towel
  • 2 cloves of garlic, mashed
  • 2 t kosher salt, divided
  • 1/4 C diced jicama
  • 1 C fresh cilantro, washed, dried, and stemmed, divided
  • 1/4 low sodium canned yellow corn kernels, drained, rinsed and blotted dry on paper towel
  • 1 T freshly squeezed lime juice, about 1/2 lime
  • 4 T mayonnaise
  • 2 t favorite hot sauce
  • 4 Mexican torta buns
Equipment: 
  • Parchment Paper
  • Burger Press
  1. Place ground beef in a medium mixing bowl. Put black beans, garlic, 1 t salt, jicama, and 1/3 C fresh cilantro in the bowl of a mini-prep food processor. Pulse until well blended but not pureed in to a paste. Add corn kernels and pulse until just blended.
  2. Add to bowl with ground beef and use your hands blend the burger mix until all ingredients are equally mixed in.
  3. Divide burger mix in to 4 equal portions. Shape in to burgers, using a burger press if you have one. Place formed burgers on a parchment lined tray and chill in refrigerator, at least 1 hour or overnight.
  4. Place mayonnaise in a small bowl or mini-prep food processor. Add /3 C fresh cilantro, lime juice, hot sauce, and reserved 1 t salt. Blend and set aside in refrigerator until you cook the burgers.
  5. Before cooking place burgers in the freezer for 15 to 20 minutes. Coat both sided liberally with high heat cooking oil or spray. Cook burgers in a cast iron pan on the stovetop or on the grill to desired doneness, about 4 minutes per side for medium rare. Flip burgers every 2 minutes to prevent sticking and even cooking. rest burgers for 5 minutes.
  6. Prepare buns by lightly toasting, spread 1 T of cilantro lime aioli on the top of each bun, place burgers on buns and serve.

Instructions

Southwestern Blended Burger with Cilantro Lime Aioli
show nutrition +

Amount per 234g

  • 234g

    1 serving

  • 357kcal

    Calories

  • 31.69g

    Protein

  • 811g

    Sodium

  • 4g

    Fiber

  • 12.02g

    Fat

  • 30.34g

    Carbohydrates

  • 3.56g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt