(per serving – 1/4 recipe)
1240kJ / 294kcal
35.7g carbohydrate, of which 5.6g sugars
4.9g fat, of which 1.6g saturates
0.5g sodium, equivalent to 1.2g salt
- 1 small onion, quartered
- Small can (about 210g) red kidney beans, drained and rinsed
- 250g lean beef mince
- Wholemeal breadcrumbs (from 1 slice of bread)
- 2 tsp mild chilli powder, or to taste
- 1 egg, beaten
- 1 tbsp tomato purée
- To serve:
- 1 extra large tomato, sliced
- 1 red onion, sliced
- Lettuce leaves
- 4 wholemeal rolls
1 Chop the onion in a food processor, then add the beans, mince, breadcrumbs, chilli powder, beaten egg and tomato purée, and mix again.
Make leftover bread into breadcrumbs and store in the freezer.
2 Shape the mixture into 4 patties and chill until you’re ready to barbecue.
If you prefer a chunkier texture, mash the beans with a fork or potato masher, chop the onions by hand and then mix with the other ingredients.
3 Barbecue for 5-7 minutes each side.
4 Serve in the rolls, with sliced onion and tomato, and lettuce leaves.
Serve with corn on the cob for a complete meal.
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