Recipe - Mexican Beanburger

2 tablespoon Vegetable oil
1 small Onion; chopped
1 Garlic clove; minced
1 cn (15 ounces) baked beans
One half cup Tomato sauce
One half teaspoon Chili powder
1 One half pound Ground beef
Salt; ground black pepper to
taste
6 sl Toast
2 ounce Cheddar cheese; shredded

Chicago Tribune

These burgers may be a little messy, but family members will enjoy every
bite. This recipe first ran in the Tribune on July 3, 1949 and was
submitted by Mildred Johns of Orlando.

Preparation time: 20 minutes Cooking time: 15 minutes Yield: 6 servings

1. Heat 1 tablespoon of the oil in medium saucepan over medium heat. Add
onion and garlic; cook until soft, about 4 minutes. Add baked beans, tomato
sauce and chili powder and simmer 15 minutes. 2. Combine ground beef, salt
and pepper in medium bowl. Shape meat into 6 patties. Heat remaining 1
tablespoon oil in large skillet over medium heat. Add patties and cook
until desired doneness. 3. Place patties on piece of toast. Cover patty
with bean mixture and sprinkle with cheese. Serve hot with knife and fork.
Test kitchen note: This can be served on hamburger buns instead of toast.
Nutrition information per serving: Calories ...... 460 Fat ............ 22
g Cholesterol .. 90 mg Sodium ..... 700 mg Carbohydrates .. 34 g Protein
....... 31 g Posted to TNT Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 6, 1997