Day 13 of my 8 week #PantryChallenge I had to run errands on my lunch/dinner so I couldn’t get home to eat. Finally home and whipped up a few quick burgers. As a kid I used my burger to scoop up the beans, but now I just pile it right on top. Served with tater tots and Buttered English Peas.
14 oz. Baked Beans
2 Tablespoons BBQ Sauce
1 teaspoon Cornstarch
5 Hamburger Buns
1 large Tomato; sliced
1 small Onion; thinly sliced
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Beef Patties:
1 ½ lbs lean Ground Beef
1 large Egg
2 Tablespoons Italian Breadcrumbs
¼ cup Onion; minced
¼ cup Carrot: minced
¼ cup Bell Pepper; minced
1 clove Garlic; finely minced
½ cup Cheddar Cheese
1 ½ teaspoon Montreal Steak Seasoning
½ teaspoon Smoked Paprika
- Scoop 1 teaspoon of the baked bean liquid into a small bowl with the cornstarch; whisking until it forms a slurry. Pour the rest of the beans as well as the bbq sauce into a a saucepan over Medium heat. Heat through, then add the slurry to the saucepan, stirring until thickened. Reduce heat to Low and stir occasionally.
- Meanwhile, mix the burger ingredients in a large bowl until well combined. Form into 4 equal sized patties.
- Preheat a griddle over Medium-High heat and add a pad of butter. Sear the patties until cooked through, then set aside and add the buns to the griddle. Lightly toast the buns until golden brown.
- Place a patty on the bottom half of one of the buns and add the tomato slices and onions over top. Using a slotted spoon, scoop a healthy amount of beans over the burger and add the top of the bun. Repeat with the remaining burgers.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 