Mexican burgers - Recipes - Slimming World

Mexican burgers

Mexican burgers
  • Serves: 8
  • Prep time: 10
  • Cook time: 30
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:
      FREE

Seasoned beef quarter pounder burgers with red kidney beans, couscous, peppers, tomatoes, onions and chillies.

ingredients

  • Low calorie cooking spray
  • ½ small onion, finely chopped
  • ½ small green pepper, deseeded and finely chopped
  • 2½ tbsp dried couscous
  • 60g canned kidney beans, drained
  • 1 tsp smoked paprika
  • ½ roasted red pepper in brine from a jar, drained
  • 700g lean beef mince (5% fat or less)
  • 1 tsp salt
  • ½ heaped tsp ground black pepper

method

  1. Spray a non-stick frying pan with low calorie cooking spray and place over a medium heat. Fry the onion and pepper for 5 minutes to soften then set aside to cool.
  2. Meanwhile, put the couscous in a small bowl and pour over 31/2 tbsp boiling water. Cover with cling film and leave for 5 minutes to absorb the water.
  3. Preheat the grill to medium.
  4. Put all the remaining ingredients in a bowl, add the onion mixture and couscous and mix well using clean hands. Form the mixture into 8 equal-sized patties.
  5. Put the burgers on the wire rack of the grill pan and cook at the base of the grill for 20 minutes, turning halfway and reducing the heat if necessary.
  6. Serve hot with salad.

Tip: This dish is part of Slimming World's Food Range, available in Iceland stores.

You'll discover 100's more recipes in group!

Pay weekly and get half-price membership - a fabulous saving of £5. That’s only £5 to join and £4.95 weekly, making a total of just £9.95 to pay at your first group!

Visit www.slimmingworld.co.uk/near-me to find your nearest group.

Find your nearest warm and friendly group

or call: 0344 897 8000

join us Online

follow the plan and get support from your computer, tablet or smartphone

find out more

Featured recipe

Chicken supreme
Chicken supreme

Chicken, bacon and mushrooms make a filling feast ...

Read more