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Beef & Black Bean Burgers with Lighter Coleslaw

These juicy burgers are bulked out by black beans - great if you’re looking to cut down on the amount of meat you consume

20 minutes, plus chilling time prep, 25 minutes cook

Serves 6

Ingredients

Calorie controlled cooking spray

5 spring onions, trimmed and roughly chopped

1 garlic clove, finely chopped

1 tsp smoked paprika

1 tsp ground cumin

475g 5% fat beef mince

2 tsps Dijon mustard

150g tinned black beans, drained, rinsed and lightly crushed

2 tsps rapeseed oil

4 x 60g wholemeal burger buns

Sliced tomatoes, sliced gherkins, and lettuce leaves, to serve

For the coleslaw:

100g white cabbage, shredded

1 carrot, peeled and grated

100g chargrilled red peppers in brine, drained and thinly sliced

40g 0% fat natural Greek yogurt

1 tsp white wine vinegar

2 tbsps snipped fresh chives

Method

Mist a frying pan with cooking spray and put over a medium heat. Add the spring onions and garlic, and cook for 2-3 minutes. Stir in the smoked paprika and cumin, and cook for 1 minute, then transfer to a mixing bowl.

Add the mince, mustard and beans to the bowl. Season to taste and combine. Shape into 4 patties, then chill in the fridge for 30 minutes.

Put a griddle or frying pan over a medium-high heat, brush the patties with the oil and fry for 3-4 minutes each side. Reduce the heat to low and cook for a further 5 minutes on each side.

Meanwhile, make the coleslaw. Put the cabbage, carrot and peppers in a serving bowl. In a separate bowl, whisk together the yogurt, vinegar and chives. Season to taste, then toss the dressing with the vegetables.

Top each bun base with tomatoes, gherkins and lettuce, then the burgers, coleslaw and bun top. Serve any extra coleslaw on the side.