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INGREDIENTS:
Spray oil
1 onion, finely chopped
400g can Edgell Red Kidney Beans No Added Salt, drained
125g can Edgell Capsicum, drained
400g lean beef mince
1 cup fresh breadcrumbs
2 tablespoons tomato paste
2 teaspoons chopped fresh rosemary
6 multi-grain bread rolls for serving
225g can Edgell Beetroot Slices, drained
Lettuce leaves, tomato chutney or mustard relish for serving
METHOD:
1. Spray a small saucepan with oil, add onion and cook for 1-2 minutes or until tender.
2. Place drained Edgell Red Kidney Beans and Capsicum in a food processor and process until coarsely chopped, spoon into a large mixing bowl and add onion, beef mince, breadcrumbs, tomato paste and rosemary. Season with pepper and mix until combined.
3. Shape mixture into 6 patties and cook in a non stick frying pan which has been lightly sprayed with oil and cook for 4 minutes on each side.
4. Serve burgers in bread rolls with beetroot, lettuce and condiments.
SERVES: 6
PREPARATION TIME: 15 minutes
COOKING TIME: 8 minutes
TIP: When shaping patties have wet hands to prevent mixture sticking.
| Energy |
832kJ |
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| Protein |
18.5g |
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| Fat - total |
5.4g |
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| - saturated |
2.0g |
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| Carbohydrate - total |
16.8g |
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| - sugars |
2.8g |
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| Fibre |
4.2g |
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| Sodium |
202mg |
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