• 2 tbsp olive oil
  • 2 leeks, sliced
  • 200g mushroom, sliced
  • 2 large carrots, peeled and coarsely grated
  • 1 tbsp seasoning, we used Schwartz Moroccan
  • 1 tbsp soy sauce
  • 300g can bean, try kidney or pinto, drained and rinsed
  • 100g cheddar, coarsely grated
  • 200g (about 4 slices) granary bread torn into pieces
  • burger buns, lettuce, tomato and other favourites, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.


Finely chop vegetables and use as the base for a pasta sauce. Incorporate root veg into mashed potatoes and use to top pies.

Recipe from Good Food magazine, April 2006


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