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Vegan Beanie Burgers

Thick hearty vegan beanie burgers that are full of flavour and perfectly delicious... They are quick and easy to make which is what I look for in a recipe since becoming a mum! I have created this recipe with Slimming World followers in mind but it is also perfect for the WW plan and anyone following a calorie deficit too. 
Nutritional Information
Slimming World: Syn Free (Use ¼ healthy extra B allowance)
Weight Watchers: Coming Soon
Calories: 233 Per Burger
Course Lunch, Main Course
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

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.