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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.

Per serving (4)

177 kcalories, protein 8g, carbohydrate 21g, fat 7 g, saturated fat 3g, fibre 4g, salt 2.13 g

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• lizzy

  08 November 2007

  lizzy rated and commented on this recipe

  

  Very easy to make and my kids loved them

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• Marieken

  15 January 2008

  Marieken rated and commented on this recipe

  

  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...

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• Louise

  17 June 2008

  Louise rated and commented on this recipe

  

  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???

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• annemiek

  12 August 2008

  annemiek rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Makes 8 burgers

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Freeze for up to 2 months

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

Per serving (4)

177 kcalories, protein 8g, carbohydrate 21g, fat 7 g, saturated fat 3g, fibre 4g, salt 2.13 g

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