The flavors of an enchilada in the convenient hand-held form of a burger! Just have a few extra napkins on hand.
Good heavens but it has been HOT here in Atlanta lately…hotter than usual! And it’s only June which means it’s just going to get worse. Thank goodness for A/C but it’s killing me money-wise even with keeping it set at 78ºF. My electric bill for this month is almost $200! $200 to keep my tiny 2 bedroom apartment at 78 degrees. And that’s even with turning the A/C off when we leave. Since I’ve only been in the apartment for 6 months, the power company won’t allow me to go on the budget plan until I’ve been here for 12 months. I’ve
Because my apartment is fairly tiny and the kitchen is open to the living room, turning the oven on heats up the entire living area. It never occurred to me how often I use the oven until this summer. Apparently, I really like baking and roasting things!
Thankfully, Red Gold reached out to me again recently to take part in their Red Gold Summer Grillin’ Party that takes place June 24th – July 22nd on their Facebook page where they will give away a Large Big Green Egg each week, as well as 1,000 insulated tote bags. As part of their event, they sent blogger kits out that contained an insulated tote bag like they are giving away, a bunch of canned tomato products and a coupon from Laura’s Lean Beef!
As soon as I opened the kit, a recipe formed in my head: Enchilada Burgers! I’d been craving my first enchilada recipe ever since I made the ones from last week but really, really, really didn’t want to turn the oven on so this was the perfect use for some of the maters and the beef coupon. And, since I already had everything I needed to make them in my pantry and freezer, I wouldn’t have to spend anything additional.
Yay! Every little bit helps. 🙂
So, about these amazing burgers… I just drooled a little thinking about them. The patties are made with ground beef, black beans, tomatoes with chile, and cheese and are basted with enchilada sauce. They are then topped with more cheese and sauce. It’s seriously like a beef enchilada on a bun but comes together so much more quickly and, best of all, no oven needed!
Even though Red Gold sent me a free blogger kit, all thoughts and opinions expressed in this post are completely my own.
- 15 oz can no-salt-added black beans
- 10 oz can diced tomatoes with green chiles
- 8 oz can tomato sauce
- 1 Tbsp jarred minced garlic
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- ⅛ tsp chipotle chile powder
- 3 oz cheddar cheese, shredded (3/4 cup)
- 3 oz Monterrey Jack cheese, shredded (3/4 cup)
- 1 lb lean ground beef
- 4 hamburger buns, split
- Drain and rinse the black beans in a strainer or colander. Add the tomatoes with chiles to same strainer and set over a sink or bowl to drain as much as possible.
- Meanwhile, in a medium bowl, whisk together the tomato sauce, garlic, garlic powder, cumin, salt, pepper, and chipotle chile powder until well blended. Set aside.
- In a large bowl, add the beans and tomatoes and mash the beans lightly with a fork until they are mashed about halfway. Add the ground beef and about half the cheese. Using your finger tips, gently mix the ingredients until well blended.
- Form the beef and bean mixture into 4 patties that are ¾" thick and packed as tightly as possible. Place on a plate and refrigerate while heating a large flat nonstick skillet pan over medium heat.
- When ready to cook, pour about half of the sauce into a small bowl. Use this sauce to baste the top of each uncooked burger patty.
- Place each patty on the heated pan, basted side down. Cook 7 minutes then baste the uncooked tops with more of the sauce. Flip the burgers so the enchilada sauce is down again. Cook for about 3 minutes then top the burger patties with the remaining cheese.
- Cook 4-5 minutes or until the burgers are cooked through and the cheese is melted.
- Serve on buns with reserved enchilada sauce and sour cream.