I know what you might be thinking,“really Erica, a burger again”? But trust me, this is good! Here is the little burger I made myself for lunch about two months ago using the delicious flavors of Mexico: a beef patty topped with tomato, guacamole, refried beans, queso fresco, and red onions.
It was absolutely fantastic and I suggest that you make this Mexican burger on Labor Day, or any day, and wash it down with a cold Margarita!
Happy Labor Day everyone!
1 pound ground beef
1 garlic clove, finely chopped
1 scallion, finely chopped
½ cup chopped white onion
½ teaspoon ground cumin
Salt and black pepper
4 hamburger buns
4 tomato slices slices
Red onion slices
For the Refried beans:
1 can (15.5 oz) pinto beans 1 tablespoon vegetable oil 1/4 cup chopped onion 1 garlic clove minced 1/4 teaspoon ground cumin Salt and pepper 1/4 cup water
To make the beans:
1. Heat the oil in a sauce pan and saute the onions for about 5 minutes or until translucent, add the garlic and cook for 2 minutes more.
2. Add the beans, water, ground cumin, salt and pepper. Cook for about 10 minutes, stirring often with a wooden spoon.
3. Mash the beans using a potato masher and stir well. Set aside.
4. In a large bowl, add the ground beef, garlic, scallions, onion, cumin, salt and pepper. Mix well and refrigerate for about 1 hour. Form 4 patties.
5. Heat a grill or sauté pan and cook the hamburgers for 5 minutes on each side until done. Remove to a plate and cover with aluminum foil.
6. Serve burgers with lettuce, guacamole, tomatoes, red onions, refried beans and queso fresco.