Chunky Bean Burger With Cajun Wedges Slimming World Recipe

We had some vegetable burgers from Tesco and everyone loved them, except me because I didn’t want to use 9 syns on a veggie burger so I went without!
With this chunky bean burger recipe, I can have the same as everyone else for zero syns!

Chunky Bean Burgers with Cajun Wedges

Serves 4
Syn free


  • 400g can haricot or cannellini beans, drained and rinsed
  • 400g can kidney beans, drained and rinsed
  • 1 small onion or shallot, roughly chopped
  • 1 large garlic clove, crushed
  • 1 red chilli, deseeded and roughly chopped
  • 1 small red pepper, deseeded and roughly chopped
  • Bunch of spring onions, trimmed and roughly chopped
  • 1 egg, beaten
  • Low-calorie cooking spray
  • 4 large baking potatoes
  • 2 tsp dried Cajun seasoning
  • 6 tbsp fat-free natural Greek-style yogurt
  • 2 large tomatoes, roughly chopped


  1. Place the beans, onion, garlic, chilli, red pepper and half the spring onions into a food processor and whizz to chop roughly.
  2. Transfer to a bowl, season lightly and stir in the beaten egg.
  3. Divide the mixture into 8 equal portions and shape into burgers.
  4. Spray a baking tray with low-calorie cooking spray, place the burgers on the tray and chill for 20 minutes.
  5. Preheat your oven to 200°C/fan 180°C/gas 6.
  6. Cut the potatoes into wedges and toss with the Cajun seasoning, then arrange on a baking tray, spray lightly with low-calorie cooking spray and bake for 25 minutes, or until golden.
  7. When the wedges have been cooking for about 10 minutes, put the burgers on the oven shelf below them and bake for 12-15 minutes, or until golden.
  8. Meanwhile, mix the yogurt, tomatoes and remaining spring onions in a bowl and season lightly.
  9. Serve the bean burgers with the wedges, chunky sauce and your favourite salad.

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Recipe from Slimming World

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