Cheesy Veg Burgers
These homemade veggie bean burgers are a delicious and nutritious alternative to traditional meat burgers. Packed with mushrooms, carrots, and leeks, they are seasoned with Moroccan spices and soy sauce for a flavorful punch. Topped with gooey cheddar cheese, these burgers are perfect for a vegetarian barbecue or family dinner. Enjoy them on a toasted bun with your favorite condiments and fresh toppings.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 2 leeks , sliced
- 200g mushrooms , sliced
- 2 large carrots , peeled and coarsely grated
- 1 tbsp seasoning , we used Schwartz Moroccan
- 1 tbsp soy sauce
- 300g can beans , 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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 8 burgers
Nutrition
- Calories: 177 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 2.13 milligram of sodium
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