I am so excited I finally have a new Rachael Ray recipe to share today as part of Saturday’s with Rachael Ray! What is Saturday’s with Rachael Ray? Well Deborah over at Taste and Tell Blog hosts a recipe exchange of sorts every Saturday. She blogs about about a Rachael Ray recipe and then has ‘Mister Linky’s’ at the bottom of the recipe where fellow bloggers can link to their blogs and share their Rachael Ray recipes.
I like Rachael Ray and have had pretty good luck with her recipes but have not posted one in awhile. I love this chicken tortilla soup that I adapted from a Rachael Ray recipe and the first cookbook I ever did a review of was a Rachael Ray cookbook. I could have easily picked one of these recipes and re-blogged about it but I wanted something new to share. However, ever since Deborah started this fun little thing I have been too busy to look for any new RR recipes. Then a couple of weeks ago I tried a RR dessert and it was a total flop.
So then I was even more determined to find a RR recipe to share. This burger recipe is perfect for this time of year. Not only with it being Father’s Day tomorrow but because it is grilling season and what is more perfect for the grill (or in my case the George Foreman) than a nice flavorful burger.
This burger was so tasty and flavorful. The cool avocado/sour cream topping paired perfectly with the spiciness of the meat. I also liked the fact that there were beans and rice mixed into the ground beef which helped stretch the meat without compromising flavor.
Notes: I did make a few adjustments to the seasonings used for this recipe based on what I already had on hand. My changes are expressed in the recipe below.
Have a great Saturday and for any new readers I hope you come back soon!
Prep Time: 20 minutes Cook Time: 4 minutes Serves: 5
1 pound ground beef sirloin
1 (15-ounce) can black beans, rinsed
1/2 cup leftover white or brown rice, cold
1 1/2 teaspoons ground cumin
2 cloves garlic, grated or finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
1 tomato, sliced
In a large bowl, combine the beef, beans, rice, 1 chopped garlic clove, chili powder, cumin, taco and fajita seasonings. Form into 5 patties. Cook on heated George Foreman grill (or your outdoor grill), for 3-4 minutes or until done.
While the burgers cook, in a medium bowl, mash together the avocado, onion, jalapeno, remaining garlic, lime peel and lime juice. Stir in the sour cream.
Layer each roll bottom with a lettuce leaf, a tomato slice, a beef patty, guacamole and a roll top.
adapted from Everyday With Rachael Ray March 2009