Makes 4 servings
Prep Time: 3 min.
Cooking Time: 20 min.
Grilling Time (covered): 10 min.
Grilling Time (uncovered): 16 min.
Broiling Time: 22 min.
1-1/2 pounds ground
1 can (20-ounce) vegetarian baked
barbecue sauce (your choice)
green bell pepper (chopped &
onion (chopped & garnish)
shape the ground beef into 4 patties. You want the patties to be
slightly less than 1-inch thick. (Don't overwork the meat, you don't
want tough burgers.
Lightly coat bottom of a large nonstick skillet
with vegetable cooking spray. Set at medium heat. Sprinkle the skillet with half the salt.
When skillet is hot (but not smoking)
place the patties in the skillet. You want them close together but
not touching. Sprinkle top of burger with remaining salt. Cook for 8 to 10 minutes on each side for
well done or until juices run clear when patties are pierced and the meat
is no longer pink in the middle.
Place the patties 4 to 6-inches above the
coals. Cover and grill for 4 to 5 minutes on each side.
grill uncover for 7 to 8 minutes on each side for well done or until
juices run clear when patties are pierced and the meat is no longer pink
in the middle.
Place the patties on a broiler-pan
rack. Broil 4 to 5-inches from the heat source for 9 to 11 minutes
on each side for well done or until juices run clear when patties are
pierced and the meat is no longer pink in the middle.
While burgers are cooking, in a
saucepan heat beans and barbecue sauce.
Serve on burger buns. Spoon
baked bean mixture over burger. Sprinkle bell pepper and onion.
Cowboy Did You Know?
Prior to the
mid-19th century, most ranchers primarily raised cattle for their own
needs and to sell surplus meat and hides locally. There was also a limited
market for hides, horns, hooves, and tallow in assorted manufacturing
processes. While Texas contained vast herds of stray, free-ranging cattle
available for free to anyone who could round them up, prior to 1865, there
was little demand for beef.