I’ve been trying my hardest this month fighting all the Easter eggs this month. It turns out I’m a terrible Easter egg hider.
We’re in our 30s now, and my fiance has to have them. Like he’s a kid again. Anyone else the same here?
But while I’ve been doing some hardcore DIY over at my blog, The Carpenter’s Daughter, I’ve been weak after a long sweaty day.
Apparently these are the moments when our bodies need sugar to restore muscles.
And perhaps that’s why I still lost a pound this week? I’ve generally been good, but cracking in to one has happened at least twice recently.
But one meal that has really helped me stay strong most of the time were these yummy syn free spicy bulgur & veggie bean burgers.
I also felt like a winner when I scoffed on them in a hearty salad in my Slimming World group weigh in right after hopping on the scales.
My weigh in is at an awkward time, which is the morning. The class starts at 9:30am and by the time we leave around 11am, having had no breakfast. And who wants to chance the scales on a full stomach? I like to think it’s a smart move.
These burgers are also incredibly filling, too. And also versatile for sandwiches (I had a Kingsmill wholemeal thin as my Healthy Extra B).
Slimming World Syn Free Bulgar Wheat Veggie Bean Burgers
Delicious syn free vegetarian bean burgers that keep you fuller for longer!
- 500 ml water
- 100 g bulgur wheat
- 1 onion diced
- 2 cloves garlic minced
- 1/2 tsp turmeric
- 1/2 ground ginger
- 400 g tin of kidney beans drained and mashed
- 1/2 tbsp mild chilli powder
- 1/2 tbsp garam masala
- 1/2 tsp cumin seeds
- 1 tsp ground coriander leaf
- 1 egg beaten
Spray a deep based pan with frylight and saute the onions.
Add the bugur wheat and water, place the lid on top and simmer for 15 minutes or until most of the water has disappeared.
Transfer to a large mixing bowl, adding the egg last, then cover and place in the fridge for 30 minutes to firm a little.
Preheat your oven at 200c and line baking sheet with paper, then form 4 or more round burgers, then cook for 30 minutes, turning half way. You may need to turn trapping between two spatulas. If still quite soft, then turn again and cook for another 15 minutes.
Spray a frying pan with frylight and form several thin patties, frying each side until firm.
Serve in wholemeal thins or buns using your Healthy Extra B (Slimming World fibre choice).
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