Name: Cheesy veg burgers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 8 burgers
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 leeks sliced; 200g mushroom sliced; 2 large carrots peeled and coarsely grated; 1 tbsp seasoning we used Schwartz Moroccan; 1 tbsp soy sauce; 300g can bean try kidney or pinto, drained and rinsed; 100g cheddar coarsely grated; 200g (about 4 slices) granary bread torn into pieces; burger buns lettuce, tomato and other favourites, to serve

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Cheesy veg burgers

Cheesy veg burgers

Good Food team

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Makes 8 burgers

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.2 out of 5.18 ratingsRate

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Packed with goodness - though your kids would never know

Freezable (for up to 2 months)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 leeks

sliced
200g mushroom

sliced
2 large carrots

peeled and coarsely grated
1 tbsp seasoning

we used Schwartz Moroccan
1 tbsp soy sauce
300g can bean

try kidney or pinto, drained and rinsed
100g cheddar

coarsely grated
200g (about 4 slices) granary bread

torn into pieces
burger buns

lettuce, tomato and other favourites, to serve

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Nutrition: per serving (4)

kcal177
fat7g
saturates3g
carbs21g
sugars5g
fibre4g
protein8g
salt2.13g

Method

step 1

Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
step 2

With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
step 3

To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.

RECIPE TIPS

MORE QUICK IDEAS

Finely chop vegetables and use as the base for a pasta sauce. Incorporate root veg into mashed potatoes and use to top pies.

Recipe from Good Food magazine, April 2006

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A star rating of 3.2 out of 5.18 ratings

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