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Bean Burgers with homemade slaw

These are not your average boring bean burgers; these are packed with flavour and taste fabulous, serve them with homemade coleslaw and if you don’t have time to make the curry paste then use some from a jar.

Ingredients: serves 4-6

2 x 400g jars mixed beans or kidney and black beans, drained and rinsed
125g breadcrumbs
1 tablespoon Beverley’s curry paste
1 egg, beaten
Bunch fresh coriander, chopped
1 apple
1 carrot
half a red cabbage
150g plain yoghurt
2 teaspoon black mustard seeds
Juice of 1 lemon or lime
Wholemeal burger buns to serve
Sea salt and black pepper

How to make bean burgers and slaw…WASH YOUR HANDS

  1. Roughly mash the beans and add the breadcrumbs, curry paste, egg and coriander. Season with sea salt and pepper and stir well to amalgamate all the ingredients.
  2. Wet your hands (stops the mixture sticking) and split the mixture into 4 or 6 balls (depending how big you want the burgers to be), flatten them gently. Line a baking tray with foil, heat the grill to high, transfer the burgers to the tray and cook under the hot grill for 10-15 minutes turning them frequently. They should be crisp and golden.
  3. To make the slaw; peel and grate the apple and carrot then either grate or very thinly slice the red cabbage. Mix together the yoghurt, mustard seeds and lemon or lime juice. Pour over the grated veg and stir to mix.
  4. To serve, split and toast the burger buns, fill with a burger and top with slaw.

The burgers freeze well, freeze at point 3 just after you’ve flattened the balls, to cook from frozen; bake at 200c/gas 6/AGA roasting oven, shelf on bottom set of runners for 20-30 minutes.


English – substitute the curry paste with tomato puree, top with homemade ketchup, slices of red onion and a smear of English mustard

Mexican – substitute the curry paste with 2 teaspoons chipotle paste, use lime juice in the slaw and top with a slice of avocado and some tomato salsa.

Italian – substitute the curry paste for a handful of shopped basil, add a finely chopped red pepper or 1-2 from a jar, drained and finely chopped, top with a slice of mozzarella and a smear of fresh pesto.