Are you ready for one of the easiest weeknight dinners, ever? These burgers are delicious and the combination of black beans and ground beef provide filling fiber and protein, perfect for new little eaters and those of us a little more experienced at dining. They’re also great if you’re on a budget, as beans are really inexpensive (even more so if you buy them dry in the bulk section) and will help stretch the meat further!
1 can reduced sodium black beans
1 lb ground beef
1 tbs minced garlic
1 tbs rosemary
1. After draining and rinsing the black beans, pour them into a bowl and mash.
2. Add the ground beef, garlic and rosemary, and mix well.
3. Shape into patties, making sure to use your thumb to make an indent in the center to prevent the burger from puffing up while it cooks.
4. Place in a preheated stove-top skillet and flip after about 6 minutes.
5. Add the patty to a perfectly toasted bun, and top with desired accouterments!
Just a little FYI: One of the best tips I ever received in regards to making and cooking burgers were to handle the meat as little as possible to prevent the meat from toughening up, and only flip the patty once to retain all those yummy juices! You may also notice that I didn’t add salt. Because we’re doing baby led weaning and Harrison eats what we eat, I’m extra cautious of what I add to my recipes, and definitely didn’t find the burgers to be lacking in flavor whatsoever.
I added feta and sun dried tomatoes to a toasted onion roll and made zucchini fries as a side with some cantaloupe for a delicious and healthy dinner that everyone loved (which is no easy feat when feeding 3 men, 2 women and an 11 month old)!