Beef and black bean burgers
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These flavour-packed burgers are served with an easy but delicious coleslaw made with a yogurt and chive dressing.
Ingredients
Green shallot(s)
5 individual, sliced
Garlic
1 clove(s), crushed
Smoked paprika
1 tsp
Ground cumin
1 tsp
Extra lean beef mince, raw
500 g
Dijon mustard
2 tsp
Canned black beans, rinsed, drained
150 g, lightly crushed
Olive oil
2 tsp
Coleslaw mix, without dressing
100 g
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
White wine vinegar
1 tsp
Fresh chives
2 tbs, finely chopped
Wholemeal bread roll
4 medium, (4 x 50g rolls), split
Tomato(es)
1 medium, sliced
Pickled gherkin, drained
1 individual, sliced
Cos lettuce
75 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add shallots and garlic, cook for 2-3 minutes or until fragrant. Stir in smoked paprika and cumin, cook for 1 minute. Transfer to a large bowl.
2
Add mince, mustard and beans to shallot mixture in bowl. Season with salt and pepper. Using hands with food handling gloves, combine mince mixture. Shape into 4 patties. Transfer to a plate and chill in fridge for 30 minutes.
3
Heat a chargrill or non-stick frying pan over medium-high heat. Brush patties with oil, and fry for 3-4 minutes each side. Reduce heat to low and cook for a further 5 minutes on each side or until cooked to your liking.
4
Meanwhile, add coleslaw mix to a large bowl. In a jug, whisk yoghurt, vinegar and chives until combined. Season with salt and pepper, then toss dressing through the coleslaw.
5
Top each bun base with tomatoes, gherkins, lettuce, burger patties, coleslaw and bun top. Serve any extra coleslaw on the side.
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