Cheesy bean burgers

Cheesy bean burgers

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(31 ratings)

Prep: 15 mins Cook: 25 mins Plus chilling

Easy

Serves 2
This super-satisfying, vegetarian bean burger makes a cheap and easy after-work meal for all the family

Nutrition and extra info

  • Can be frozen, uncooked
  • Vegetarian

Nutrition: per serving

  • kcal541
  • fat33g
  • saturates11g
  • carbs41g
  • sugars4g
  • fibre7g
  • protein23g
  • salt2.36g
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Ingredients

  • 400g can butter beans, drained and rinsed
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 75g Wensleydale cheese (or vegetarian alternative), crumbled
  • 1 tbsp plain flour
  • 1 egg beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g fresh white breadcrumbs
  • 300g punnet cherry tomatoes
  • 100g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.

  2. Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.

  3. Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.

  4. Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.

  5. Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.

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Comments (32)

vlatus's picture
0

Bit of a disaster; as soon as the patties went in the pan to cook, they melted into a sticky heap. However, I had to serve it as I had nothing else available but the gloopy mess was tasty. Won't be trying this again.

MrsWiddowson's picture
0

Made these as per the recipe and was very disappointed. Very bland and dry. We all ate them, but they were rather nothing-y. I notice most of the positive commenters used a different cheese or added something extra to give it a kick. We made them palatable with gallons of sweet chilli sauce! Won't be making these again.

Andrewjohnliddle's picture
5

really lovely and quick and easy to make. exectations were low but love them. we use chedder and i make breadcrumbs using leftover bread, crackers ect and kee sulies in freezer. Have frozen brgers too nd they defrosted and cooked well.

louisacf's picture
5

Added some chilli & other spices to the burgers and served them with the rocket and roasted tomatoes, along with some sweet potato fries - So good!

mychat99's picture
5

I shall be making this meal again! I used Wensleydale cheese with cranberries and ready-made breadcrumbs and yes, perhaps the burgers were a little bland, and (although the beans were drained) mine were a bit floppy, but looked home-made and all the more delicious for that. However, partnered with the peppery rocket and seasoned roasted tomatoes (rinsed and well sprinkled with salt and pepper) these burgers provided an unusual and tasty meal.

mychat99's picture
5

I shall be making this meal again! I used Wensleydale cheese with cranberries and ready-made breadcrumbs and yes, perhaps the burgers were a little bland, and (although the beans were drained) mine were a bit floppy, but looked home-made and all the more delicious for that. However, partnered with the peppery rocket and seasoned roasted tomatoes (rinsed and well sprinkled with salt and pepper) these burgers provided an unusual and tasty meal. Lovely.

krnex's picture

Spotted the comment about these being bland, so I added a teaspoon of dijon mustard to the bean mixture. Also, I used mature cheddar cheese because that's what I had in the fridge. Very tasty!

phoebe1029's picture

I didn't particularly like these burgers. I found them quite bland even with the cheese.

LaurenBreadliner's picture

I've recently moved in with two vegetarians and have been experimenting with new veggie recipes for my repertoire- these went down a storm!

I added half a chopped deseeded chili in with the onions, and a little wholegrain mustard and Worcester sauce in with the beans- amazing!

veggie0517's picture

Just so you're aware, Worchester sauce isn't vegetarian (but is suitable for pescetarians) as it contains anchovies.

evil_angelwings's picture

Just so you're aware, you can buy fish free Worcestershire sauce... Yay for veggie yum!

kath998's picture
5

Easy, quick, tasty and I didn't get to freeze any as the carnivore caught me making them, said mmmmm smells good and that's it!
Clean plates

mollyfaganstar's picture
5

Yummy, quick and healthy what more could you want. I plan on experimenting with lots of different beans and cheese!

gorgeousgirly's picture
4

These were very yummy added a tin of tuna to recipe for extra taste

lhea-ibiza's picture
5

I did a mix of haricot beans and pinto as it was what I had in, mixed in cheddar and some dried cumin and coriander to make mexican burgers. Topped them with fresh tomato salsa, yogurt, lettuce and some jalapeños. AMAZING!

itismeshell's picture
5

I have given up meat for lent so was looking for ideas. This is lovely, so tasty and easy to make. Quick too. I will be having this again, even after lent. Same its so bad for you with all the cheese :)

aspiringamateurchef's picture
4

Great recipe that has possibilities for ingredient compatible experimentation, chilli's, parsley, chives.
I did not egg/flour mine but managed to fry them on a gentle heat.
I would toss them into semolina for a crunchy exterior.

helenlapsley's picture
4

fantastic. Made them with chickpeas and served them with a tomato chutney and salad

amandajane55's picture
5

Amazing patties. great vegie substitute for fish cakes. Served mine with coleslaw.

sparklysally's picture
4

Very nice (of course they are - they're full of cheese!)

Made with cheddar, smoked paprika, wholemeal breadcrumbs.

Didn't appreciate the greasy fried outer coating though, but it seems that this is the way all vegeburger type things are made, as far as I can find.

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