½ tbsp vegetable oil
450g beef mince
1 large onion, chopped
1 green pepper, deseeded and chopped
2 tbsp tomato purée
1 tbsp sugar
1 tbsp Dijon mustard
1 tbsp red wine vinegar
Salt and black pepper
4 wholemeal burger buns
- Heat the oil in a large pan over a medium-high heat and cook the beef, onion and green pepper for 5-6 minutes, stirring and breaking down the beef with a spoon, until the vegetables are soft and the beef has browned.
- Stir in the tomato purée and cook for 1-2 minutes.
- Add the remaining ingredients and simmer for 20 minutes.
- Serve on burger buns or soft baps.
Note: Soft baps can be used as an alternative to wholemeal burger buns, if you wish.
Per serving: 441kcals, 11.1g fat (3.5g saturated), 44.7g carbs, 18.4g sugars, 42g protein, 5.9g fibre, 0.823g sodium
MAKE IT YOURS:
Serve in gluten-free buns to make this coeliac-friendly.