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.