Cheesy veg burgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8 burgers
Skip to ingredients
- 2 tbsp olive oil
- 2 leekssliced
- 200g mushroomsliced
- 2 large carrotspeeled and coarsely grated
- 1 tbsp seasoningwe used Schwartz Moroccan
- 1 tbsp soy sauce
- 300g can beantry kidney or pinto, drained and rinsed
- 100g cheddarcoarsely grated
- 200g (about 4 slices) granary breadtorn into pieces
- burger bunslettuce, tomato and other favourites, to serve
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.
