Monday, June 11, 2012

Rachael Ray Book of Burgers-Stretch a Buck Beef and Bean Burrito Burgers

Hello everyone! Its been awhile since I posted and I really wanted to get a post up this week. It has been quite a week and tons of things of happened. Some good and some bad, but I have to keep moving on and reach for my goals and stay positive.

Life is so short and we have to remember to enjoy the simple things in life. One of my many simple pleasures is cooking and baking. My next simple pleasure is cooking Rachael Ray meals. I remember when I first started to cook and my friend told me about her. I started watching her back in 2005 and I was hooked.

I have meet her in person and was on her show for a kitchen call. I posted about that about two years ago when it happened. I am so grateful for that opportunity. Last week she released a new book called "Book Of Burgers." She is the self proclaimed "Queen of Burgers," and I was super excited about this book because who doesn't lover a good burger? This book is a collection of her burgers with some new ones thrown in also. It also has fries in it too, which is my favorite side for any burger.

I decided to show one of my favorite burgers from her called Stretch a Buck Turkey and Bean Burrito Burgers. It is so simple and kind of healthy for you too. I used lean turkey meat and whole wheat buns. On the side I made homemade Refried black beans and a Tex-Mex rice.

I couldn't find just a picture of the burger, so here is the burger and the sides. Delish!

Here's how to do it:


Adapted from Rachael Ray

1 cup cold leftover brown rice
1 pound lean ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
Palmful chili powder
1 1/2 teaspoons, half a palmful, cumin
1 1/2 teaspoons coriander, half a palmful
1 tablespoon grill seasoning, I used Montreal Seasoning by McCormick my favorite
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeno seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4  lettuce leaves
1 ripe tomato, sliced
4 whole wheat burger buns

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

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