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Photo of Beef & black bean burgers by WW

Beef & black bean burgers

5
Points® value
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

Calorie controlled cooking spray

4 spray(s)

Spring Onions

5 medium, trimmed and roughly chopped

Garlic

1 clove(s), finely chopped

Paprika

1 teaspoon(s), level, smoked

Ground Cumin

1 teaspoon(s), level

Extra lean beef mince (5% fat), raw

475 g

Dijon Mustard

2 teaspoon(s), level

Sainsbury's SO Organic Black Beans in Water

150 g, drained, rinsed and lightly crushed

Olive Oil

2 teaspoon(s)

Wholemeal bread roll

4 medium

Tomato

2 medium, sliced, to serve

Pickled gherkins, no added sugar

4 medium, drained, sliced, to serve

Lettuce

8 leaf/leaves, small, to serve

Cabbage

100 g, white, shredded

Carrots, raw

1 medium, peeled and grated

Karyatis Roasted Red Peppers in Brine

100 g, drained, drained and thinly sliced

0% fat natural Greek yogurt

40 g

White Wine Vinegar

1 teaspoon(s)

Chives, Fresh

2 tablespoon(s), snipped

Instructions

  1. Mist a frying pan with cooking spray and put over a medium heat. Add the spring onions and garlic, and cook for 2-3 minutes. Stir in the smoked paprika and cumin, and cook for 1 minute, then transfer to a mixing bowl.
  2. Add the mince, mustard and beans to the bowl. Season to taste and combine. Shape into 4 patties, then chill in the fridge for 30 minutes.
  3. Put a griddle or frying pan over a medium-high heat, brush the patties with the oil and fry for 3-4 minutes each side. Reduce the heat to low and cook for a further 5 minutes on each side.
  4. Meanwhile, make the coleslaw. Put the cabbage, carrot and peppers in a serving bowl. In a separate bowl, whisk together the yogurt, vinegar and chives. Season to taste, then toss the dressing with the vegetables.
  5. Top each bun base with tomatoes, gherkins and lettuce, then the burgers, coleslaw and bun top. Serve any extra coleslaw on the side.

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