Rutherglen Reformer

Tasty but healthy burger

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Beef and black bean burger with coleslaw

Makes four Prep time 15 minutes + chilling Cook time 20 minutes SmartPoint­s nine per serving Ingredient­s Calorie controlled cooking spray

Five spring onions, trimmed and roughly chopped

One garlic clove, finely chopped One tsp smoked paprika One tsp ground cumin 475g extra lean (sive per cent fat) beef mince Two tsp Dijon mustard 150g drained cooked black beans, lightly crushed (leaving a few whole) Two tsp olive oil Lettuce leaves, sliced tomatoes and sliced gherkins, to serve

Four x 60g crusty wholemeal burger buns or rolls

100g white cabbage, shredded

One carrot, peeled and grated

100g drained chargrille­d red Peppers, thinly sliced 40g or zero per cent fat natural Greek yogurt

One tsp white wine vinegar

Two tbsp snipped fresh chives Method Mist a frying pan with cooking spray, add the spring onions and garlic, and cook for two to three minutes.

Stir in the smoked paprika and cumin, and cook for one minute before tipping into a mixing bowl.

Add the mince, mustard and beans to the bowl. Season and mix to combine. Shape into four patties and chill in the fridge for 30 minutes.

Heat a griddle or frying pan to medium-high, brush the patties with the oil and fry for three to four minutes on each side.

Transfer to a baking sheet and cook in the oven for five to 10 minutes, until cooked through.

Or, leave the burgers cooking over a low heat for a further five minutes each side.

Meanwhile, make the coleslaw. Combine the cabbage, carrot and peppers. In a separate bowl, whisk together the yogurt, vinegar and chives. Season and toss with the salad.

Top each bun base with lettuce, tomatoes and gherkins, then the burgers, coleslaw and bun top.

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