200g cooked red kidney beans
mashed 400g lean beef mince
1 red onion, finely diced
1/3 cup fresh whole grain breadcrumbs
1 cooked beetroot
4 sliced multigrain bread rolls, toasted
1. In a large bowl, mix the beans, mince, onion, breadcrumbs and egg. Using your hands, shape the mixture into four patties. Cover and refrigerate for around 20 minutes.
2. Spray a non-stick frying pan with oil or wipe pan with a little oil on kitchen paper. Over a medium-high heat, cook the burgers for 4-5 minutes each side, or until just cooked through. Remove and keep warm.
3. Place the lettuce and sliced beetroot on the base of each bun. Serve topped with a patty and either salsa or guacamole.