Mexican Nacho Burger

Mexican Nacho Burger

Yield: 8 Patties



  • 2 cups cooked brown rice*
  • 15 oz can black beans, rinsed
  • 15 oz can pinto beans rinsed
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mild nacho jalapeno slices
  • 3 tbs cornmeal
  • 1 tsp himalayan pink salt or kosher salt
  • Whole wheat burger buns


*Frozen brown rice makes this meal super easy to pull together.


  1. Preheat oven to 375°F.
  2. Cook rice according to package directions or use a precooked version (Sprouts has great frozen brown rice).
  3. Rinse beans and place into a large food processor with the chopped tomatoes, onion, cilantro and jalapeno slices.
  4. Pulse to mix well.
  5. Add cornmeal and pulse again.
  6. Taste and add salt if needed. Combine more.
  7. Set mixture in the refrigerator for at least 30 minutes to an hour, the longer the better. This will allow the cornmeal to suck up the liquid and will make the mixture sturdier.
  8. Meanwhile, make toppings of choice.
  9. Once mixture is ready, shape into 4 inch patties.
  10. Bake on a parchment lined cookie sheet for 15-20 minutes on each side, or until just browned. Remove from oven and allow to cool and set in for about 5-7 minutes.
  11. Place burgers on toasted buns.
  12. Top with guacamole, jalapeno slices, chips, and smother with queso sauce.
  13. Add top of buns or omit, depending on your preference.

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