Crispy Torta Burger on a bed of spicy pinto beans topped with queso fresco and salsa verde, served on a toasted bolillo roll with chipotle mayonnaise.

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

I wanted to combine a bean filled torta with a crispy mexican burgar and avocado seemed to be the natural topping but my husband’s love of salsa verde inspired me to roast the avocado and add it to salsa.Delicioso!


Spicy Pinto Beans
2 cans pinto beans, drained
1 cup chicken broth
1 teaspoon Tabasco Chipotle Pepper Sauce
½ cup diced white onion
1 tablespoon diced jalapeno
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoon chopped cilantro

2 pounds 80/20 ground beef
½ cup finely diced white onion
2/3 cup quick cooking oats
2 eggs
1 teaspoon salt
1 teaspoon fresh cracked pepper
6 sheets parchment paper

Chipotle Mayonnaise
½ cup mayonnaise
2 teaspoons Tabasco Chipotle Pepper Sauce

Salsa Verde
4-5 small bamboo skewers
½ pound tomatillos
2 jalapeno peppers
1 poblano pepper
1 small white onion
2 cloves garlic, peeled
1 ripe avocado
1 cup cilantro, large stems removed
2 tablespoons fresh lime juice
½ teaspoon Kosher salt

6 bolillo rolls

12 ounces Queso Fresco


Preheat grill to medium. Combine all of the ingredients for spicy pinto beans in heavy fireproof sauce pan, cover with a lid. Slow cook 45 minutes, stirring occasionally. Keep warm until assembling burgers.

Place the ground beef in a bowl; add the onions, oats, eggs, salt and pepper. Using hands, work quickly to combine. Divide mixture into 6 equal parts. Form into boat shaped patties a little longer and wider than the buns. Edges should not be too even so that the burgers crisp better when they cook. Using parchment paper cut just a little longer than the rolls, place the patty on one side of paper, fold paper over and flatten to about ¾ inch thick. Refrigerate patties until ready to grill.

Combine mayonnaise and chipotle sauce in a small bowl, cover and refrigerate until assembling burgers.

Soak the bamboo skewers in cold water for 30 minutes. Preheat grill to medium/high. Prepare vegetables for salsa verde. Place whole tomatillos on a skewer, do not crowd. Remove stems and seeds from jalapeno and poblano peppers. Cut jalapenos in half, and poblano in 3-4 pieces and put on a skewer. Peel and cut onion into fourths, place on a skewer with peeled garlic cloves. Cut avocado in half lengthwise and remove seed. Do not remove peel, place on skewer. Place skewers with tomatillos, peppers and onion and garlic on grill rack. Remove each skewer as vegetables blacken and soften, about 15 minutes. Put avocado halves cut side down on grill rack until grill marks appear, remove. Remove vegetables from skewers and place in food processor with cilantro, pulse until thoroughly combined. Add salt and lime juice, pulse a couple of times to combine. Transfer to a bowl, cover with plastic wrap and hold at room temperature until assembling burgers.

Cut bolillo rolls in half evenly. Make a channel for the beans in the bun bottom by removing half of the bread to within ½ inch of sides, being careful not to break thru the bottom.

Preheat gas grill heat to high. Place a large flat cast iron grill pan on grill grate and preheat. Place burger patties on grill pan. Cover grill, cook for 5 minutes on each side turning only once. Add cheese to patties and cook another minute, remove to plate and loosely cover with Reynold’s wrap.

Turn down gas grill to medium to toast buns. Place rolls cut sides down on grill rack until grill marks appear. Remove rolls from grill, generously coat top of roll with chipotle mayonnaise and spoon pinto beans into bun bottoms. Place burger on top of beans spoon salsa verde over burger, add bun top and serve.