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Spinach and salad onion beef burgers
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1 of your 5 a day
250g essential Waitrose Spinach
400g can essential Waitrose Borlotti Beans, drained and rinsed
450g essential Waitrose Extra Lean British Beef Mince
50g Cooks’ Ingredients Bread Crumbs
Bunch salad onions, thinly sliced
2 tsp cumin seeds
1 egg, beaten
Splash of Tabasco
3 white rolls
75g pack Waitrose Pea Shoots
2 tbsp tomato ketchup (optional)
1. Place the spinach in a colander in the sink. Pour over a kettleful of boiling water to wilt the spinach. Drain well, squeezing out all the excess water then roughly chop. Preheat the grill to high.
2. In a large bowl, roughly mash the borlotti beans with a fork, then add the wilted spinach, beef mince, breadcrumbs, salad onions, cumin seeds, beaten egg and a splash of Tabasco. Shape the mixture into 6 equal-sized burgers.
3. Cook the burgers under the hot grill for 5-7 minutes on each side until golden brown and thoroughly cooked. Split the oaten rolls in half and toast the cut surfaces until golden brown.
4. Put a toasted roll half on each serving plate, top with a handful of the pea shoots, then a burger. Serve with small pots of ketchup on the side.
Typical values per serving:
This recipe was first published in July 2011.