Smoky bean bunless burgers
3
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Ingredients
Pearl barley
½ cup(s), (100g), rinsed, drained
Fresh green chilli
1 whole, finely chopped
Brown onion
1 medium, finely chopped
Frozen corn
1 cup(s), (160g), thawed
Garlic
2 clove(s), crushed
Smoked paprika
1 tsp
Chilli powder
¼ tsp
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Fresh coriander
⅓ cup(s), chopped, plus extra leaves to serve
Egg(s)
1 medium, lightly beaten
Grated parmesan cheese
2 tbs
Olive oil
2 tsp
Iceberg lettuce
1 head(s), medium, halved, cut into 6 wedges
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Tomato relish
2 tbs, green variety
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook barley in a large saucepan of boiling water for 35 minutes or until tender. Drain. Spread on a large plate to cool.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chilli, onion and corn, stirring, for 8-10 minutes or until starting to brown. Add garlic, paprika and chilli powder and cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl.
3
Process beans in a food processor to coarsely chop. Transfer to a large bowl. Add barley, onion mixture, coriander, egg and parmesan. Season with salt and pepper. Transfer 1½ cups of mixture to food processor. Process until finely chopped, keeping some texture. Return mixture to bowl and stir until well combined.
4
Using damp hands, shape mixture into six 2cm-thick patties.
5
Wipe pan clean, add oil and heat over medium heat. Cook burgers for 5 minutes each side or until golden. Serve burgers on lettuce leaves, topped with a dollop of yoghurt, relish and extra coriander leaves.
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