~ exclusively Skirt in the Kitchen ~
Finely chop 1 yellow onion and sauté in 2 tablespoons olive oil.
Add to the skillet half of a chopped green bell pepper. Drain and rinse 3.75 ounces black beans; drain again, well, then soak remaining liquid in paper towels.
Add 2 or 3 cloves finely chopped garlic.
Mash the black beans.
Into mashed black beans, mash to work in 1/3 cup Thai Peanut Satay Sauce.
To work ingredients into 2 pounds (80% lean chuck) beef equally for even distribution of flavors, place half the amount of meat in the bowl, then half of the cooked mixture, and half of the sauce and bean mixture. Massage into meat; repeat cycle with only 1 light sprinkle of coarse salt, then form into patties. Fry in 1 tablespoon hot olive oil on medium-high heat.
On toast, lay thinly sliced onion rings,
then grated Parmesan.
Lay the seared patty, then a repeat of onion and Parmesan over patty.
Warm sauce in a small pan, drizzle over patty, the top with jarred/canned cherry peppers.
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