Cheesy veg burgers

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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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• Bec

  17 September 2008

  Bec commented on this recipe

  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.

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• yummy things

  02 October 2008

  yummy things commented on this recipe

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

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• Harkle

  04 March 2009

  Harkle commented on this recipe

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

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• moushmum

  22 March 2010

  moushmum rated this recipe

  

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• majallen

  24 April 2010

  majallen commented on this recipe

  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.

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• moushmum

  31 August 2010

  moushmum commented on this recipe

  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.

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• Anne

  02 October 2010

  Anne commented on this recipe

  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.

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• stuart

  14 April 2011

  stuart commented on this recipe

  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 :)

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• jacqdav

  04 August 2011

  jacqdav rated and commented on this recipe

  

  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!

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• Prav

  13 February 2013

  Prav rated this recipe

  

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• Prav

  13 February 2013

  Prav rated this recipe

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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

Preparation 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 8.0g, carbohydrate 21.0g, fat 7.0 g, saturated fat 3.0g, fibre 4.0g, sugar 5.0g, salt 2.13 g

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