Cheesy bean burgers

Cheesy bean burgers

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(32 ratings)

Prep: 15 mins Cook: 25 mins Plus chilling


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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  • 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



    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



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


  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, questions and tips

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evil_angelwings's picture
24th Mar, 2015
Just so you're aware, you can buy fish free Worcestershire sauce... Yay for veggie yum!
kath998's picture
10th Jun, 2013
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
17th May, 2013
Yummy, quick and healthy what more could you want. I plan on experimenting with lots of different beans and cheese!
29th Mar, 2013
These were very yummy added a tin of tuna to recipe for extra taste
16th Feb, 2013
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!
16th Feb, 2013
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 :)
15th May, 2012
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.
19th Apr, 2012
fantastic. Made them with chickpeas and served them with a tomato chutney and salad
16th Apr, 2012
Amazing patties. great vegie substitute for fish cakes. Served mine with coleslaw.
26th Sep, 2011
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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