Man do I miss stopping at Johnny Ringo’s and ordering one of their super delicious bean burgers. Growing up in San Antonio, there was a place near my buddy’s house I hung out at all the time. We would stop at Johnny Ringo’s and sit outside on the picnic table with a bean burger and fries.
So, since I can’t go back in time and have one of those, I’ve brought it to the present and have come up with my own rendition of the bean burger. Now you can make this on the stove if you’d like, but I’ve taken it to the grill. After all, this website is about smoking and grilling, right?
So, I would like to introduce:
A Texas Boy’s Bean Burger
1/2 lb. lean ground beef
1/4 cup refried beans (homemade or canned)
1 TBS picante sauce (Pace Picante – not that stuff from New York City!)
1/2 tsp cumin powder
salt and pepper to taste
Take the ground beef and make two even patties out of it. In a small bowl, combine the refried beans, picante sauce and cumin together, and stir it all up. Put the refried beans mixture on top of one of the patties, and then lay the other patty on top of this like a sandwich. Press the edges together all the way around, until it becomes one nice big fat burger!
Fire up the grill. You’re going to want a nice hot grill, but don’t forget to keep a cool spot off to the side so you can slow down the cooking.
Take the salt and pepper, and lightly coat both sides of the burger. (Don’t get carried away now!) Using a spray oil like my favorite, canola oil, very lightly spray both surfaces of the burger to keep it from sticking to the hot grill. You can lightly brush oil on it also if you prefer that.
Time to throw it on the grill and get this show on the road! Rather than repeating what I’ve already written, take a quick jump over to my Grill Tips article, and read the section on burgers. If you’ve gotten the grill a bit too hot, then once you’ve seared the first side and thumbed the center of the second side, move the burger to the edge of the cooler spot to slow things down a bit. This should only take about 5 minutes to get the meat cooked, and the goodies in the center all nice and warmed up. You know how well done you like your burgers, so I’ll leave the judgement and decision as to when it’s done enough up to you.
Tip: Something I like that adds just that extra to a burger, is to lightly butter (real butter) the buns and toast them up real nice on the grill.
Alrighty! Take the burger off the grill, put it between the buns, let out a big ol’ Yeeehaaaaaw, and eat it up!