
Veg-packed cheeseburgers
- Shivi Ramoutar
Save recipe
Serves 4 - 6
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 5 out of 5.4 ratingsRate
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Batch cook these family-friendly burgers and freeze to use on busy weeknights. Sure to be a hit, they're also full of veg
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp vegetable oil
-
1 garlic clove
crushed
-
1 small onion
finely chopped
-
100g courgette
grated
-
1 large carrot
grated
-
50g mushrooms
finely chopped
-
¼ bunch of parsley
finely chopped
-
75g cheddar
grated
-
1 large egg
beaten
-
5 tbsp breadcrumbs
-
250g beef mince
-
4-6 burger buns
To serve
-
lettuce leaves
-
sliced tomato
-
sliced red onion
-
ketchup
mustard and mayo (optional)
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Nutrition: Per serving (6)
- kcal509
- fat20g
- saturates7g
- carbs55g
- sugars8g
- fibre4g
- protein24g
- salt1.7g
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Method
-
step 1
Heat 1 tbsp of the oil in a frying pan over a medium heat and cook the garlic, onion, courgette, carrot, mushrooms and parsley with a little seasoning for 8 mins, stirring regularly, until soft. Set aside to cool completely.
-
step 2
Mix together the fried veg, cheese, egg, breadcrumbs and beef with a little seasoning until well combined. Form into 4-6 burger-sized patties. Can be frozen for up to two months. Defrost thoroughly before cooking.
-
step 3
Heat the remaining vegetable oil in a non-stick frying pan and cook the patties (you may need to do this in batches) for about 3-4 mins on each side until well browned and cooked through.
-
step 4
Build the burgers with the remaining ingredients, and any more you fancy.
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A star rating of 5 out of 5.4 ratings
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