MEX­I­CAN BEEF AND BLACK BEAN BURG­ERS

Super Food Ideas - - BUDGET MEAL PLANNER -

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.

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