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South of the Border Burgers

  • Author: Marty Boyd
  • Yield: 3 burgers 1x


  • For the burger patties:
  • 1 pound ground beef
  • 1 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 tablespoon avocado oil
  • For the sandwich:
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 1 tablespoon prepared salsa
  • 1 pickled jalapeño, chopped
  • 1/4 teaspoon ground cumin
  • Pre-made Guacamole, your own recipe or purchased
  • 1½ cup shredded spinach
  • 6 small (street style size) flour tortillas


  1. Preheat grill or grill pan to a medium high heat.
  2. In a medium microwave safe bowl, mash the pinto beans lightly. Leave some of the beans whole. Add the salsa, pickled jalapeño and cumin. Combine and set aside.
  3. In a large bowl, combine all the burger ingredients except the avocado oil. Shape into burger patties and brush the with oil.
  4. Grill the burgers to desired doneness.
  5. Microwave the bean mixture until heated through, about 1 minute.
  6. Spray tortillas with non stick cooking spray and bake on a baking sheet in a 400* oven or fry in a skillet over medium high heat until crispy.
  7. To assemble the burgers, place the spinach on one tortilla, top with bean mixture, then a burger patty. Place a dollop of guacamole on top of the burger and place another tortilla on top forming the “bun”. Serve with additional salsa if desired.