We took everything you love about a margarita and turned it into a burger. The spicy black bean patty is made with cilantro, jalapeño, and fresh scallions. Paired with homemade tequila-pickled vegetables provide a tangy crunch, while creamy guacamole and queso panela help cool things off. We brush store-bought burger buns with egg wash, sprinkle with coarse sea salt, and toast in the oven for a finishing touch.

Quick Info

⏱️ 60 min • 🍽️ 4 servings • ⭐ 100%

Nutrition

1084 cal • 24g protein • 114g carbs • 29g fat

Tags

[North American] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1 tablespoon olive oil
• 1 small bunch carrots, thinly sliced into rounds (about 1 cup)
• 1 large jalapeño, thinly sliced into rounds (about ½ cup)
• ½ small white onion, thinly sliced into half moons (about 1 cup)
• 2 large garlic cloves, smashed
• ½ cup tequila blanco
• ¼ cup distilled white vinegar
• 2 small dried bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried Mexican oregano
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ½ cup (4 ounces) ice
• ¼ cup fresh lime juice
• 2 large garlic cloves, minced (about 1 tablespoon)
• 1 Fresno chile, seeded and minced (about 2 tablespoons)
• 2 large ripe avocados, peeled and pitted
• 1 teaspoon kosher salt
• 2 15-ounce cans of black beans, drained and rinsed
• 1 cup panko bread crumbs
• 1 bunch of fresh cilantro, chopped (about 1 cup)
• 1 bunch of scallions, sliced (about 1 cup)
• 1 large jalapeño, minced (about ¼ cup)
• 1 teaspoon kosher salt
• 1½ teaspoons ground cumin
• ½ teaspoon McCormick® smoked paprika
• 2 large eggs
• 2 tablespoons olive oil
• 4 plain burger buns
• 1 large egg, beaten
• 1 tablespoon coarse sea salt
• 8 slices of queso panela
• 4 [Margaritas] (https://tasty.co/recipe/classic-margarita-for-a-crowd)

Instructions Preview

1. Make the tequila pickles: In a large, high…
2. Return the pan to medium heat and add the …
3. Make the guacamole: In a large bowl, combi…

…and 6 more steps

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Recipe by: Tikeyah Whittle, Codii Lopez • From: Tasty