Open beef & bean burger

Total Time 35 minutes
Course dinner, Main Course
Servings 4


  • 300 g frozen sweet potato fries
  • 400 g lean beef mince
  • 2 140g tin reduced-salt baked beans in tomato sauce
  • 1 cup breadcrumbs
  • 1 clove garlic clove crushed
  • ½ cup reduced-fat cheddar cheese
  • 2 small grainy sourdough bread rolls split
  • 350 g packet kaleslaw or your choice of slaw kit dressing omitted
  • ¼ cup reduced-fat plain yoghurt
  • 1 tablespoon American mustard
  • 2 tbsp Fresh flat-leaf parsley
  • 2 gherkins sliced
  • 2 tbsp toasted sesame seeds


  • Preheat oven to 180°C. Line two large baking trays with baking paper. Place fries on one tray and bake for 20 minutes, or until golden brown.
  • Combine the beef, one of the cans of baked beans, the breadcrumbs and the garlic in a bowl. Shape into four patties.
  • Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add patties; cook for 4 minutes each side, or until browned and cooked through. Transfer to prepared baking tray. Top the patties with remaining baked beans and cheese. Bake for 5 minutes, or until the cheese melts and is golden brown.
  • Toast the bread and place on serving plates. Combine the slaw, yoghurt, mustard and the parsley in a bowl. Season well with cracked black pepper. Spoon onto sourdough. Top with a cheesy beef patty and the gherkins. Sprinkle with sesame seeds. Serve open burgers with sweet potato fries.


Calories: 635kcalCarbohydrates: 66gProtein: 43gFat: 17gSodium: 837mgFiber: 13gCalcium: 319mg
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