COWBOY BURGERS

To easily tell when the burgers are done, use Volk's Cook'd Right^® Sensor during preparation.
Yield: 4 servings

Ingredients

1/4	cup	mashed drained canned kidney beans
1	lbs.	ground beef (7% fat)
6	Tbsp.	hickory barbecue sauce
4	tsp.	prepared white horseradish
4	tsp.	minced garlic
1/2	tsp.	salt
1/2	tsp.	pepper
4		oversize wheat rolls, halved
4		1/3-inch-thick slices red onion
		Watercress sprigs
		Nonstick vegetable oil spray

Steps for Preparation

1. Place mashed beans in medium bowl. Mix in next 6 ingredients.

2. Shape into four 1/2-inch-thick patties.

3. Prepare barbecue (medium heat).

4. Spray cut sides of rolls and both sides of burgers and onion slices with nonstick spray. Grill cut sides of rolls until toasted, about 1 minute. Transfer rolls to plates.

5. Grill burgers about 4 minutes per side for medium. Use the Cook'd Right^® Sensor to check doneness of patties.

   a) Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.

   b) Remove sensor tip and check color.

   c) Continue checking with the same sensor until done. Sensor tip will be completely orange.

   d) Discard sensor when finished.

6. Grill onion slices about 5 minutes per side

7. Place 1 burger, 1 onion slice and some watercress on each roll bottom. Cover each with roll top.