Smothered Beef Patties #RSC

• 1 lb ground beef (no less than 15% fat)
• 23 cup black beans, slightly mashed
• 1 small zucchini, grated
• 12 cup cooked quinoa or 12 cup cooked rice
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon freeze dried basil
• 12 teaspoon garlic powder
• 12 teaspoon black pepper
• Reynolds Wrap Foil
• 3 cups cherry tomatoes, cut in half
• 14 cup canola oil
• 3 garlic cloves, sliced
• 12 teaspoon rosemary

1. 1.
2. Heat oil and garlic in a large saucepan over low heat for 15 minutes, or until garlic cloves start to turn brown, stirring occasionally.
3. Remove garlic and turn heat up to medium high.
4. Add tomatoes and rosemary and bring to a boil.
5. Let tomatoes boil gently for 10-15 minutes, or until half of the liquid has evaporated.
6. Cover, turn heat down to low, and let tomatoes simmer for 2-3 hours, stirring occasionally.
7. 2.
8. Preheat oven to 350F Mix ingredients for patties in a large bowl, then shape into 6-8 patties, about 1 inch tall.
9. 3.
10. Grease Reynolds Wrap Foil and wrap patties tightly in the foil, with the seam on the top of the patties.
11. Bake in preheated oven for 1-1 1/2 hours, or until internal temperature reaches 160F Unwrap and smother with tomatoes.
12. Enjoy!

ground beef, black beans, zucchini, quinoa, eggs, salt, basil, garlic, black pepper, foil, cherry tomatoes, canola oil, garlic, rosemary

Taken from www.food.com/recipe/smothered-beef-patties-rsc-487785 (may not work)