Bunless Black Bean and Beef Burgers
Ingredients
600g lean beef mince
1 x 425g can black beans, drained, rinsed and patted dry
½ small white onion, finely chopped
1 small carrot, finely grated
¼ cup coriander, finely chopped
½ cup almond meal
1 egg
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp chilli powder (optional)
Salt and pepper to taste
Salad ingredients
6 cups mixed salad leaves
6 medium tomatoes, chopped
3 avocados, sliced
60g reduced fat feta, crumbled
Juice of 2 limes
2 tbsp extra virgin olive oil
Method
- Black beans: after opening the can, place in a strainer and rinse with water. Drain excess water and pat dry with paper towel, to ensure all excess moisture is removed.
- Place black beans in a large bowl and roughly mash with a fork. Next, add all other burger ingredients. Using hands, mix thoroughly to combine.
- Form into 6 large patties. Place patties on a baking tray lined with baking paper, and place in the freezer for at least 1 hour. Doing this will ensure the burger patties are firm and do not break apart when they are being cooked.
- Brush a large pan or barbecue grill with 1 tbsp olive oil. Cook patties for 10 minutes each side. Alternatively, place in oven (use the baking paper lined baking tray) at a temperature of 180 degrees and cook for 20 minutes. Turn the burgers at the 10-minute mark to ensure they are evenly cooked.
- Arrange salad ingredients on each plate. Drizzle with a little lime juice and 1 tbsp olive oil. Top with burger patty, cheese and sauce of your choice sauce e.g., hot sauce, tomato sauce, Tzatziki, mayonnaise, tomato relish, mustard etc