Beef And Black Bean Burgers With Enchilada Glaze: The Best Beef And Black Bean Burgers With Enchilada Glaze Recipe from Cook'n

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	Beef And Black Bean Burgers With Enchilada Glaze

Serves: 4

The secret to working with ground beef is in the filler. Once beef is ground, any moisture or textural quality it previously possessed is gone. Cooking it only manages to dry up what’s left. To make it succulent you must refurbish its structure and replenish its moisture from the inside out by adding liquid and starch to absorb the moisture and hold it in the meat. In this recipe the liquid and starch, as well as added protein and great flavor, are delivered in a single ingredient--bean dip.

   1 pound ground beef, preferably 85 percent lean
   1/2 cup black beans dip
   2 tablespoons catsup
   Salt and ground pepper to taste
   Ground black pepper, to taste
   No-stick spray oil
   1 (10-ounce) can red enchilada sauce
   1/2 cup shredded Cheddar cheese (about 4 ounces)

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Mix the beef, bean dip, ketchup, and salt and pepper in a bowl until well blended. Form into 4 burgers. Heat a large, heavy skillet (preferably iron) over high heat for several minutes. Spray the burgers with oil and brown on both sides.

Add the enchilada sauce, reduce the heat to a simmer, and simmer until the sauce reduces to a glaze, turning the burgers several times to glaze evenly and cook through. Top with the cheese; cover the pan and cook until the cheese melts, 1 to 2 minutes, before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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