Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beanburger
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 beanburgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 618
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 97 mg
- Sodium
- 687 mg
Don’t mistake this San Antonio favorite for a vegetarian burger: The beanburger is a beef patty with refried beans, Fritos, onions and Cheez Whiz. The original, invented in the 1950s at the now-closed Sills Snack Shack, was likely inspired by refried-bean-and-guacamole-topped California burgers, but Cheez Whiz was swapped in for pricey avocados.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 beanburgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 618
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 97 mg
- Sodium
- 687 mg
Ingredients
Directions
- Heat 2 teaspoons vegetable oil in a medium skillet over medium heat. Add the refried beans and cook, stirring, until heated through, about 3 minutes; set aside.
- Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into 4 balls, then press each into a 1/4-inch-thick patty. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, about 3 minutes. Flip and cook 2 more minutes for medium to medium well.
- Remove the burgers from the heat and top with the cheese spread. Spread the warm refried beans on the bottoms of the buns and top with the corn chips. Serve the burgers on the buns and top with onion and pickled jalapenos.
