Beef 'n' bean burger
(at time of publication)
Instructions
Step 1 In a large bowl, combine beans, mince, spring onions, breadcrumbs and egg. Using your hands, shape mixture into four 1.5cm-thick patties. Refrigerate, covered, for 15 minutes to firm.
Step 2 Spray a non-stick frying pan with oil. Over a medium-high heat, cook patties for 4-5 minutes each side, or until just cooked through. Remove and keep warm. Spray pan with more oil and cook red onion for 2 minutes each side.
Step 3 Place lettuce and sliced beetroot on the base of each bun. Serve topped with a patty, onion rings and a spoonful of salsa.
Variations
Make it meat-free: Omit beef mince and use 2 cups of mashed pumpkin instead. Adjust the amount of breadcrumbs accordingly.
HFG Tip
Double pattie recipe and freeze extras to use later in the week or in other meals. Simply defrost, cook and serve.
About this Recipe
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- 1 cup red kidney beans, mashed
- 400g lean beef mince
- 4 spring onions, white part only, thinly sliced
- 1/3 cup fresh whole grain breadcrumbs
- 1 egg
- cooking oil spray
- 2 red onions, cut in 1cm-thick rings
- lettuce leaves
- beetroot slices
- 4 multigrain bread rolls, toasted
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
