Mexican Burger

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!

Ingredients

(4 burgers)

Beef patties

• 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
• Guacamole
• Queso fresco
• 4 tomato slices slices
• Lettuce
• 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

Directions

1. To make the beans:
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.