Sweet Talk Recipes

Lunch

Hamburger Patties with BBQ Sauce

Ingredients for Patties (8 servings)

1 x 410 g tin brown beans / sugar beans, drained

15 ml vinegar (1 Tablespoon)

15 ml Worcester sauce (1 Tablespoon)

2 ml crushed garlic (½ teaspoon)

200 g lean topside mince

1 medium onion, peeled and chopped

1 stalk celery, chopped

1 slice bread, crumbled (brown or white)

250 ml oat bran (1 cup)

5 ml instant beef stock powder (1 teaspoon)

1 egg

5 ml canola or olive oil (1 teaspoon)

4 – 8 hamburger rolls

freshly ground black pepper

Ingredients for BBQ Sauce

1 onion, peeled and chopped

1 large apple, grated finely

1 ml crushed garlic (¼ teaspoon)

5 ml canola or olive oil (1 teaspoon)

60 ml tomato sauce (4 Tablespoon)

1 tomato, chopped finely

125 ml water (½ cup)

20 ml brown sugar (4 teaspoon)

10 ml Worcester sauce (2 teaspoon)

5 ml salt (1 teaspoon)

10 ml prepared mustard (2 teaspoon)

How to make it

For the patties, mash together the beans, vinegar, Worcester sauce and garlic or mix in a food processor.
Add the mince, onion, celery, breadcrumbs, oat bran, beef stock powder, pepper and egg, and mix to a firm consistency.
Shape into 8 hamburger patties.
Lightly grease a frying pan with 5 ml (1 t) oil, ensuring that the oil is evenly spread all over the pan. Use an egg lifter to spread the hot oil in the pan.
Fry the patties 5 minutes on each side.
Serve on unbuttered hamburger rolls with tomato, lettuce and BBQ sauce.

These patties are very soft and do not have the “meatiness” of normal hamburger patties.

For the sauce please sauté onion, apple and garlic in the oil until transparent, add the rest

of the ingredients and simmer for 5 minutes. Serve on the hamburger patties.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).