Cold weather makes it a great time to enjoy this classic sandwich. Here’s Ellie Krieger’s take. Krieger is the author of the cookbook “Weeknight Wonders,” touting delicious, healthy dinners in 30 minutes or less.
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low-sodium, drained and rinsed
1 ½ cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red-wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
¾ teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve. Yield: 8 servings.
Per serving: 334 calories; 9 g fat (3 g saturated fat; 24 percent calories from fat); 38 g carbohydrates; 42 mg cholesterol; 583 mg sodium; 19 g protein; 8 g fiber.