Cheesy veg burgers

Cheesy veg burgers

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(18 ratings)

Prep: 10 mins Cook: 20 mins


Makes 8 burgers

Packed with goodness - though your kids would never know

Nutrition and extra info

  • for up to 2 months
  • Vegetarian

Nutrition: per serving (4)

  • kcal177
  • fat7g
  • saturates3g
  • carbs21g
  • sugars5g
  • fibre4g
  • protein8g
  • salt2.13g


  • 2 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…

  • 2 leeks, 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 carrots, 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
    Soy sauce

    Soy sauce

    soy sor-s

    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


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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4th Sep, 2019
Very tasty! Will definitely make again
L'orange's picture
21st Feb, 2016
They worked pretty well, and the mushrooms nicely disguised if your children are not keen on them. I didn't get the stickiness issues others have referred to in the comments but I only used a potato masher rather than a blender and also mashed up the cheese and beans first before adding the pre-cooked ingredients. This seems to then work as a kind of glue (!) and then just add as many breadcrumbs as you need.
28th Sep, 2015
Very tasty burgers. A big hit with the family (including the carnivorous children). After reading the reviews I was very careful to drain all the water from the carrots. I wrapped the grated carrot in kitchen towel in advance. When cooking the mushrooms I made sure all the water was burnt off. I didnt use all the slices of bread as instructed (used about 1). Perhaps a couple more slices would have firmed up the mixture a bit more. Making into burgers was tricky. Olive oil on hands wil help. Cooked in a hot oven. Beware one side was crispy when cooked, the other still very soft. Flipping them over was a challenge. Once cooked they were lovely and firm. Even better than the ready made ones. Bit of care and paitence needed. But results are mouth watering. :)
18th Jun, 2014
Absolutely delicious. I used Mixed Herbs as the seasoning as didnt have anything else. I really struggle to get my 3 yr old to eat veg, so I made him come & help me make these. All the way through he was saying "I dont like these" as he's putting the chopped veg in the pan..... but Im happy to say he has just wolfed his first burger down (which I cut up & put in a wrap for him). My only criticism is that they dont cook hard, and have a very sloppy consistency. I shall try ovening them next time as someone else has said that this made them harder!
Moomin Mama
27th Nov, 2013
Delicious, even my kids liked them. I agree, if you cook them in a pan they are way too sloppy - I discovered thought, that if you cook them in the oven they go nice and crisp - they take about he same amount of time as potato wedges.
24th Aug, 2013
Very tasty! Great way to get veg into the kids. We made them with slightly less cheese than suggested ('cos thats all we had) and made them into smaller "slider" style burgers and served them in pita pockets to help contain the sloppiness.
joannahobbs1's picture
26th Jun, 2013
nice flavour but waaaay too sloppy, my kids didnt like the consistency..
4th Aug, 2011
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!
14th Apr, 2011
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 :)
2nd Oct, 2010
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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