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
  

Method

• 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.

Tip:

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