Beef burger

Rutherglen Reformer - - Health Matters -

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 (five 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 For the coleslaw 100g white cab­bage, shred­ded One car­rot, peeled and grated 100g drained char­grilled red pep­pers, thinly sliced

40g of 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 mins.

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

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

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