One of the areas I mentioned that we are working on discipline is with our grocery budget. Budget has kind of always been a four letter word in our house, but these days, frugality is a must. So in an effort to make one of the kid's favorite meals stretch even more, I added black beans to our sliders. (It goes without saying that I made my kids regular sliders, right? Come on. This is the closest my son will ever come to actually eating beans.)
I think my husband was more than a tad wary of them, but he tried them anyway. We both agreed they could use some help texturally. They were very soft. I cooked them on the griddle, so they were nicely caramelized, but still soft from the beans inside. (The original recipe calls for a crunchy coleslaw on top- good idea.) Some guacamole on top would have been delicious, and some lettuce would have added some crunch. As it was, I tossed a couple of chips on there and gobbled them up. They weren't bad, but they weren't as good as they could be. Maybe next time...they sure did stretch that meal.
adapted from Melissa d'Arabian
1/4 cup cooked black beans
2 tablespoons olive oil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 pound ground beef
mini hamburger buns
Preheat the grill, griddle, or a skillet. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Lightly brush the grill or griddle with the oil (or add the remaining tablespoon to your skillet) and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Serve the sliders on mini hamburger buns.
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