- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 200g mushroom, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 large carrot, peeled and coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp seasoning, we used Schwartz Moroccan
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 300g can bean, try kidney or pinto, drained and rinsed
- 100g cheddar, coarsely grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 200g (about 4 slices) granary bread torn into pieces
- burger buns, lettuce, tomato and other favourites, to serve
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.
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.
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.
More quick ideasFinely chop vegetables and use as the base for a pasta sauce. Incorporate root veg into mashed potatoes and use to top pies.