Cheesy veg burgers

Cheesy veg burgers

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 8 burgers

Packed with goodness - though your kids would never know

Nutrition and extra info

Additional info

  • Freeze for up to 2 months
  • Vegetarian
Nutrition info

Nutrition per serving (4)

kcalories
177
protein
8g
carbs
21g
fat
7g
saturates
3g
fibre
4g
sugar
5g
salt
2.13g

Ingredients

  • 2 tbsp olive oil
  • 2 leeks, sliced
  • 200g mushrooms, sliced
  • 2 large carrots, peeled and coarsely grated
  • 1 tbsp seasoning, we used Schwartz Moroccan
  • 1 tbsp soy sauce
  • 300g can beans, 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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Method

  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.
  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.
  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 from Good Food magazine, April 2006

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Comments

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josoaps's picture
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Absolutely delicious. I used Mixed Herbs as the seasoning as didnt have anything else.
I really struggle to get my 3 yr old to eat veg, so I made him come & help me make these. All the way through he was saying "I dont like these" as he's putting the chopped veg in the pan..... but Im happy to say he has just wolfed his first burger down (which I cut up & put in a wrap for him).
My only criticism is that they dont cook hard, and have a very sloppy consistency. I shall try ovening them next time as someone else has said that this made them harder!

Moomin Mama's picture

Delicious, even my kids liked them. I agree, if you cook them in a pan they are way too sloppy - I discovered thought, that if you cook them in the oven they go nice and crisp - they take about he same amount of time as potato wedges.

hermionehg's picture

Very tasty! Great way to get veg into the kids. We made them with slightly less cheese than suggested ('cos thats all we had) and made them into smaller "slider" style burgers and served them in pita pockets to help contain the sloppiness.

joannahobbs1's picture

nice flavour but waaaay too sloppy, my kids didnt like the consistency..

jacqdav's picture
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One of the nicer veggie burgers I have made. I agree these burgers are on the soft side when cooked, but they are very tasty and not dry like many veggie burgers can be.
To prevent the 'sloppy' texture problem, make sure you cook ALL the moisture out of the carrot and leek mix before adding the spices (I used harissa paste). It will take longer than 10 minutes but is necessary. Then cook the mushrooms separately and make sure all the moisture cooks out again. When draining the beans, let them site for 5 minutes in the colander to get rid of all the excess water (push on them a little to get more out).
After doing all that I found I didn't even need all the bread. It works even better if you let the burgers set in the fridge for a few hours before cooking. Yum!

stuartjtodd's picture

hi im a chef and i think if you squeeze all the water from the carrots by putting them in a t towel and the twist until the water comes out and cook the mushrooms until all the water comes out and then cook the carrots then blend all together i think it may help with the sloopy texture im going to try this in the next day or two and will let you all know :)

annemia's picture

Loved the taste but it was a bit too mushy, even after an hour in the fridge. I used the "ras-el-hanout" as Marieken suggested and loved that taste. Definitely one to make again.

emmabond1's picture
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These are a family favourite. Add Fine Matzo Meal to the mix if it's too wet. Also I like to coat the burgers in the matzo meal and firm in the fridge before cooking. Excellent rolled into small balls and cooked from frozen for an easy kids meal.

majallen's picture

These bugers were much tastier than the 100s of other recipes I've tried in my qiest to find a decent veggie burger, but like all the others they were too squishy, mushed up in the pan and oozed out of the bun on first bite.

harkle's picture

Try storing the burgers in the fridge for an hour to allow them to set. Hope this helps...

cassandramcintyre's picture

This might be better without the mushrooms, less of the 'sloppy' texture. And I don't like mushrooms!!

01766bec74's picture

I agree they were sloppy, but we ate the leftover burgers the next day and they were a lot better. I used Jamie Olivers spices for burgers and they were lovely.

annemiek's picture
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I also think these burgers aren't so good. They're really soft en sloppy and turn out like a greasy veg puree. I also think the soy sauce is a little dubious combined with the cheese. Sorry, I like almost every recipe but this one just doesn't cut it.

nuffinbuttrouble's picture
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I agree that the burgers were too soft. They were more like a tasty veg puree. My one year old was impressed but the rest of the family didn't like the sloppy texture. Also, soya sauce with moroccan seasoning???

marieken's picture
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I used maroccan 'ras el-hanout' and the taste was fab, but the burgers were too soft to keep their shape. I managed to fry them brown but eating them in a bun was a bit messy. Maybe the vegetable-mixture was too wet? How could I prevent this? I added quite some extra breadcrumbs, but that didn't help much...

xbettydx's picture
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Very easy to make and my kids loved them

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