Cheesy bean burgers

Cheesy bean burgers

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(24 ratings)


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Cooking time

Prep: 15 mins Cook: 25 mins Plus chilling

Skill level



Serves 2

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

Nutrition and extra info

Additional info

  • Can be frozen, uncooked
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 400g can butter beans, drained and rinsed
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 75g Wensleydale cheese (or vegetarian alternative), crumbled
  • 1 tbsp plain flour
  • 1 egg beaten
  • 50g fresh white breadcrumbs
  • 300g punnet cherry tomatoes
  • 100g bag rocket

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  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.

Recipe from Good Food magazine, July 2010

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pippachoc's picture
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These are an absolute staple in our house for my 14yr old vegetarian (and we carnivores alike!) ALWAYS use mature cheddar, and they are consistently wonderful - moist, tasty filling combines so well with crunchy outer. Am about to make a huge batch for the freezer, and use up of loaf of brown bread for outer crumbs.

polarmonkey's picture
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I loved these, they are so much more tasty than you'd expect and are lovely with the roasted vine tomatoes and rocket.

deborahc's picture
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My whole family loved this. Quick,easy & tasty

limefruitgum's picture
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Tried this with soybeans, which I don't really recommend as they didn't bind well. But I would make it again with a different bean type :)

Bysh's picture
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We had these last night made with butter beans and haricot beans (that I had already) and cheddar cheese......surprisingly tasty. Had expected the flavour to be a little bland but was really yummy!!

annelisarkanen's picture

Do you think polenta would be an ok substitute for the breadcrumbs?

sookynook's picture

Thanks for letting me know Jankent, this dish will DEFINITELY be my chickpea debut :D

cariadbach's picture

These are soooooooo tasty. I tried them with butter beans and then with chickpeas and found them just as nice. I am going to try some bortolinis next ot maybe even black beans as I always have tins of bans in the house. Great served with a sweet chili sauce.

yogaposer's picture

O.M.G.....Just made thes used mature chedder instead,plus i made my own breadcrumbs.....very cheap and easy to make, very very tasty mnnn.

sookynook's picture

Oooh these look nice, do you think they'd be good with chickpeas instead of butter beans anyone? I've never tried chickpeas, but have a tin in the house...