COWBOY BURGERS
Bo Levitz - Shamong

1/4 cup mashed drained canned kidney beans
1 lb 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
nonstick vegetable oil spray
4 oversize wheat rolls, halved
4 1/3-inch-thick slices red onion
watercress sprigs

Place mashed beans in medium bowl. Mix in next 6 ingredients. Shape into four 1/2-inch-thick patties. Prepare barbecue (medium heat). Spray cut sides of rolls and both sides of burgers and onion slices with non-stick spray. Grill cut sides of rolls until toasted, about 1 minute. Transfer rolls to plates. Grill burgers about 4 minutes per side for medium; grill onion slices about 5 minutes per side. Place 1 burger, 1 onion slice and some watercress on each roll bottom. Cover each with roll top. Serves four.

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