Introducing our Vegan Beanie Burgers – a delightful twist on the classic burger, crafted with health-conscious eaters in mind. Packed with plant-based protein, these burgers are not only delicious but also Slimming World-friendly, making them a guilt-free indulgence for anyone on a wellness journey. Whether you’re a committed vegan or simply looking to incorporate more meatless meals into your diet, these savory, satisfying patties will be a delightful addition to your repertoire. Get ready to savor the goodness of these flavourful, nutritious vegan bean burgers that will have your taste buds singing with joy. Let’s dive into this wholesome recipe!
Slimming World: Syn Free
Calories: 233 Per Burger
So a few weeks ago I created what I thought were the best beanie burgers in the world… everyone in my house agreed too! Then a few days later they all admitted that they found them a bit “mushy”… yeah cheers kiddos! So today I had a go at them again and bam! Mummy comes through with the best beanie burgers in the world again. They are delicious, plenty of flavour and great for batch cooking. You absolutely do not have to be vegan to try these either… don’t be afraid to try something new. If my boys can give these a go, you can too.
Why you’ll love this recipe….
- Thick and juicy
- So tasty and full of flavour
- Vegan friendly
- Syn free when following Slimming World
- Low in calories
- Really filling
- Batch cook friendly
- Suitable for the freezer
Batch Cook – Storage Information
- Fridge: The beanie burgers cannot be stored in the fridge after cooking but the mixture can be stored before cooking. Refrigerate the black bean burger mix in an airtight container for up to 24 hours.
- Reheat: In a pan or in the air fryer.
- Freezer:Make the patties, cook them and freeze them wrapped in foil for up to 3 months. Cook from frozen….
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Vegan Beanie Burgers
Ingredients
- 280g Peeled Potato [Cut into cubes]
- 400g Kidney Beans [Drained, washed]
- 1 Red Onion or White Onion [Peeled, diced]
- ½ tsp Medium Chilli Powder
- ½ tsp Mustard Powder
- 1 tsp Ground Cumin
- Pinch Salt and Black Pepper
- 1 Wholemeal Bread [Approx 60g, blended into bread crumbs]
- Low calorie cooking spray
Instructions
- Place the potato in a pan of boiling water and simmer for 10–15 minutes, or until very tender but not breaking apart. Drain and set to one side.
- Put the kidney beans in a bowl, use a fork to mash the beans. Add the potatoes and mash both using a potato masher or a fork.
- Add salt, pepper, mustard powder, red onion, chilli powder, cumin and bread crumbs. Fold in using a spoon.
- Using your hands divide the mixture into 4 balls… you could use scales for this part if you want to be precise for calories etc.
- Make each ball into a burger pattie shape.
- Spritz a pan with cooking spray and cook the patties over a medium heat, 4 to 5 minutes on each side, flipping half way.
- Serve in buns and enjoy.
- Air fryer: The patties can be cooked in an air fryer. Pop in to the air fryer basket, set to 180c and cook for 10 minutes. Flip half way through.
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.