Thursday, February 14, 2008

Red Kidney Bean Burgers

Ingredients - serves 6 - 3.5 points per pattie

  • 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


  • Spray a small saucepan with oil, add onion and cook for 1-2 minutes or until tender.

  • 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.

  • 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.

  • Serve burgers in bread rolls with beetroot, lettuce and condiments.


  • Make sure you add the extral points for the bread roll and toppings!


Nikki said...


I'm a dietitian from Tasmania and I was very impressed with your Red Kidney Bean Burger recipe

Thank you for posting it on your blog :)

Anonymous said...

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