MEXICAN BEEF AND BLACK BEAN BURGERS
SERVES 6 PREP 20 MINUTES (PLUS 30 MINUTES REFRIGERATION) COOK 15 MINUTES
600g beef mince 425g can black beans, drained, mashed 2 garlic cloves, crushed 2 tablespoons 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 1 cup chargrilled capsicum, drained 2 tablespoons crème fraîche 2 tablespoons chopped fresh coriander
1 Combine mince, beans, garlic, chilli sauce and breadcrumbs in a large bowl. Season. Shape mixture into 6 thick patties. Refrigerate for 30 minutes. 2 Meanwhile, make Capsicum Sauce Blend capsicum in a blender until almost smooth. Add crème fraîche and coriander. Blend until combined. Season. Transfer to a bowl. Cover. Refrigerate until required. 3 Heat a chargrill pan over medium heat. Cook patties and onion for 5 minutes each side or until patties are browned and just cooked through and onion is charred. 4 Layer lettuce and tomato on roll bases. Top with patties, onion, capsicum sauce, coriander sprigs and roll tops. Serve with fries and remaining capsicum sauce. NUTRITION: (per serve) 3130kj; 33.9g fat; 13g sat fat; 35.6g protein; 71.7g carbs; 8.1g fibre; 75mg chol; 535mg sodium.