These burgers may be a little messy, but family members will enjoy every bite. This recipe first ran in the Tribune on July 3, 1949 and was submitted by Mildred Johns of Orlando.
MEXICAN BEANBURGER
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 6 servings
2 tablespoons vegetable oil
1 small onion, chopped
1 garlic clove, minced
1 can (15 ounces) baked beans
1/2 cup tomato sauce
1/2 teaspoon chili powder
1 1/2 pounds ground beef
Salt, ground black pepper to taste
6 slices toast
2 ounces Cheddar cheese, shredded
1. Heat 1 tablespoon of the oil in medium saucepan over medium heat. Add onion and garlic; cook until soft, about 4 minutes. Add baked beans, tomato sauce and chili powder and simmer 15 minutes.
2. Combine ground beef, salt and pepper in medium bowl. Shape meat into 6 patties. Heat remaining 1 tablespoon oil in large skillet over medium heat. Add patties and cook until desired doneness.
3. Place patties on piece of toast. Cover patty with bean mixture and sprinkle with cheese. Serve hot with knife and fork.
Test kitchen note: This can be served on hamburger buns instead of toast.
Nutrition information per serving:
Calories …… 460 Fat ………… 22 g Cholesterol .. 90 mg
Sodium ….. 700 mg Carbohydrates .. 34 g Protein ……. 31 g
