MEXICAN BEEF AND BLACK BEAN BURGERS

serves / 6 prep / 50 minutes cook / 15 minutes 600g beef mince 425g can black beans,

drained, roughly mashed 2 garlic cloves, crushed 2 tbsp hot chilli sauce ½ cup fresh breadcrumbs 2 large red onions, sliced

into thick rounds 1 gem lettuce, leaves separated 2 tomatoes, sliced 6 brioche buns, toasted, split ½ cup fresh coriander sprigs 600g frozen crinkle-cut fries,

cooked, to serve CAPSICUM SAUCE 260g jar chargrilled

capsicum, drained 2 tbsp creme fraiche 2 tbsp roughly chopped

fresh coriander

1Place

mince, beans, garlic, chilli sauce and breadcrumbs in a large bowl. Season well with salt and pepper. Mix well using hands. Divide mixture into 6 equal portions. Shape each portion into a thick patty. Place on a plate. Cover. Refrigerate for 30 minutes. 2Capsicum

sauce: Place capsicum in a blender. Blend until almost smooth. Add creme fraiche and coriander. Blend until well combined. Season with salt and pepper. Transfer to a bowl. Cover. Refrigerate until required. 3Heat

a barbecue grill or chargrill pan on medium heat. Cook patties and onion rounds for 5 to 6 minutes each side or until patties are browned and just cooked through and onion is charred and tender 4Layer

lettuce and tomato on roll bases. Top with patties, onion, capsicum sauce, coriander sprigs and roll tops. Serve with fries and extra capsicum sauce. RECIPE / Kim Coverdale, Super Food Ideas PHOTOGRAPHY / Craig Wall