I needed hamburger buns…

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In honor of Works-for-Me Wednesday, I thought I would post a new twist on basic dinner items.

I needed hamburger buns, but I didn’t want to put on shoes and go to the store. So I came up with this recipe called, hmm, Mexican Corn Cake Surprise. OK, that sounds suspicious, so I’ll go with Mexican Fiesta Burgers. There we go!

What you need:
1 lb. ground beef
1 box of cornbread mix
2 cans of black beans
cornmeal
garlic
oil
cheese for topping
taco seasoning
crushed red peppers
parsley and/or chives (whatever you have)

Start with the beans. Dump two cans of black beans into a pan. Do not drain!! Use a potato masher to mash most of the beans. Season with taco seasoning and red pepper flakes to taste. Stir, and they’re done!

Next, make cornbread mix according to package instructions (typically add egg and milk to box mix). Add taco seasoning, parsley and/or chives, and red pepper flakes to taste. Add a small handful of cornmeal to make the dough thicker. The consistency should be thicker than pancake batter. Drop big spoonfuls into 1 Tbsp. of oil in a frying pan. I got 8 large corncakes from 1 box of mix.

Next, make the hamburger patties. I add garlic, red pepper flakes, cornmeal, parsley, and chives to make a flavorful burger. Mix together and form into patties.

Side note: I was taking some random photos and noticed that my long-neglected, left-out-all-winter chives are coming back without any prodding from me! That’s why chives are used in this recipe… otherwise, I wouldn’t because they are way too expensive in the store! Too bad the other herbs didn’t come back…

Cook the hamburger patties. We normally grill, but it was raining. Geez, the 73-27 ground beef is very greasy! But we’re on a budget and ground chuck or sirloin are at least a dollar more…

Below is the final product. I added goat cheese on top because if I add it to my meal, I feel less guilty about slicing it off and gobbling it up.  I added a basic spinach salad on the side. I used our new favorite viniagrette, courtesy of Rachael Ray. It’s the perfect mix of salty and spicy and nutty. (Yes, I know it’s Asian, and our meal is Mexican, but we’re all about global tastes here.)

Wasabi-Soy Viniagrette
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Whisk all ingredients except oil. Drizzle in 3 Tbsp. oil and whisk until emulsified (creamy). Dress salad.

Below is the final product. Enjoy!

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2 Responses

  1. lol! I SOOOO would’ve been left with no choice but to put on my shoes, trump to the store and buy the buns…or put the meat in the fridge for “tomorrow.”
    Looks delicious! And no recipe to boot!

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