Bean Burgers with Kimchi Slaw
By OcadoLife
Published on 30 April 2026
These healthy Bean Burgers with Kimchi Slaw from food writer Eleanor Maidment are totally delicious and packed with fibre, thanks to the wholemeal buns, bean-packed patties and cabbage-loaded slaw. These are purse-friendly vegan burgers, but if you don’t want to skip the meat, you can make them with a mix of mince and beans.
Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 3 tbsp olive oil
- 1 red onion, ½ finely diced, ½ finely sliced
- ½ tsp salt, plus a pinch
- 1 (400g) tin black beans in water, drained and rinsed
- 1 (400g) tin mixed beans in water, drained and rinsed
- 45g rolled oats
- 2 tsp fresh thyme leaves
- 1 tsp ground cumin
- 200g white or red cabbage, shredded
- 100g kimchi
- 3 tbsp light mayo (vegan, if required), plus extra for the buns
- 4 soft wholemeal baps, toasted
- 1 avocado, sliced
- 2 (approx.) sweet potatoes, cut into wedges and roasted, to serve (optional)
Method
Step 1
Heat 1 tbsp oil in a large pan over medium heat. Add the finely diced onion with a small pinch of salt and fry for 5 mins or until softened.Step 2
Put the black beans, mixed beans, oats, thyme, cumin, ½ tsp salt and a grind of black pepper in a bowl. Add the cooked onion; crush with a potato masher until combined. Divide into 4 patties and chill until needed.Step 3
In the same frying pan, heat the remaining 2 tbsp oil over medium-high heat. Add the burgers; fry for 4 mins (approx.) on each side until golden.Step 4
Meanwhile, combine the shredded cabbage, kimchi and mayo in a bowl.Step 5
To assemble, spread each bun base with a little mayo and top with a few slices of avocado, followed by a bean burger and a pile of slaw. Serve immediately with sweet potato wedges, if liked, and any remaining slaw on the side.