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Bean burgers and carrot salad recipe

Bean burgers and carrot salad recipe

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Now here's a lunchbox that'll be a real treat on a Friday! Juicy bean burgers are served with a crisp carrot and corn salad for a tasty veggie lunch. Serve with a cheese and tomato purée dipping sauce for a tangy finish. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 555 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • ½ x 400g tin black beans, drained and rinsed
  • 400g tin kidney beans, drained and rinsed
  • 1 wholemeal wrap, blitzed into breadcrumbs
  • 3 spring onions, finely chopped
  • 70g reduced-fat salad cheese
  • ½ tbsp olive oil, plus 1 tsp
  • ¼ lime, juiced
  • 60g sweetcorn, drained
  • 1 carrot, scrubbed and grated
  • 60g lettuce, shredded
  • 1½ tbsp 50% less fat soft cheese
  • 1 tsp tomato purée
  • 2 pears, sliced
  • 2 tsp lemon juice
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    2325kj
    555kcal
    28%
  • Fat

    14g 20%
  • Saturates

    5g 25%
  • Sugars

    21g 23%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 68g Protein 27g Fibre 23g

Method

  1. Preheat the oven to gas 5, 200°C, fan 180°C. In a large bowl, mash the beans until there are no whole beans left but still a little texture. Add the breadcrumbs, spring onions and salad cheese. Mix well and shape into 4 patties. Brush with the oil, transfer to a lined baking tray and bake for 12-15 mins until golden and piping hot.

  2. Meanwhile, mix the sweetcorn, carrot and lettuce with 1 tsp oil and the lime juice. In a small bowl, mix the cheese with the tomato purée and 2 tbsp cold water to make a dipping sauce. Divide the salad and dip between 2 lunchboxes and serve each with 2 bean burgers and a sliced pear, drizzled with the lemon juice.

Cook's tip: Make a batch of burgers to freeze. They’re great for dinner too–just add a bun and bulk up the sides.

Freezing and defrosting guidelines

Freeze uncooked burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Easy recipes for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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