Cheesy Veg Burger Recipe

Introduction

These cheesy vegetable burgers are a delicious and wholesome alternative to traditional meat patties. Packed with mushrooms, leeks, carrots, and kidney beans, they’re flavorful and satisfying, perfect for a quick weeknight meal or a casual weekend cookout.

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
• 1 x 300g can beans (kidney or pinto), drained and rinsed
• 100g cheddar, coarsely grated
• 200g granary bread (about 4 slices), torn into pieces
• Burger buns, lettuce, tomato, and other favorites, to serve

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a shallow saucepan over medium heat. Add the sliced leeks, mushrooms, grated carrots, seasoning, and soy sauce. Cook, stirring occasionally, for about 10 minutes until the vegetables are soft.
2. Step 2: Transfer the cooked vegetables to a food processor along with the drained beans, grated cheddar, and torn bread pieces. Add a little salt and pepper to taste, then pulse until you get a thick, coarse paste.
3. Step 3: With wet hands, shape the mixture into 8 even-sized burgers. You can store these in the fridge for up to 2 days or freeze them stacked between greaseproof paper for up to 2 months.
4. Step 4: To cook, heat the remaining olive oil in a frying pan over medium heat. Fry the burgers for 2-3 minutes on each side until they are golden brown and crispy.
5. Step 5: Serve the burgers in toasted buns with lettuce, tomato, ketchup, mayo, or your favorite toppings.

Tips & Variations

• Finely chop extra vegetables and use them as a flavorful base for pasta sauces.
• Incorporate root vegetables like carrots into mashed potatoes for a tasty pie topping.
• You can swap cheddar for a vegan cheese to make these burgers dairy-free.
• Adding smoked paprika or chili flakes can give the burgers a spicy kick.

Storage

Store the uncooked burgers covered in the fridge for up to 2 days. For longer storage, freeze the burgers separated by greaseproof paper for up to 2 months. To reheat, simply fry from frozen for a few extra minutes until hot and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, you can use any canned beans you prefer, such as black beans or chickpeas. Just make sure to drain and rinse them well before use.

Can these burgers be made gluten-free?

To make the burgers gluten-free, substitute the granary bread with gluten-free bread or use oats as a binder instead.

Cheesy Veg Burger Recipe

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★★★★★

4.8 from 112 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 8 burgers 1x
• Diet: Vegetarian

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Description

These Cheesy Veg Burgers are a delicious and hearty vegetarian option packed with sautéed leeks, mushrooms, carrots, beans, and cheddar cheese. They are easy to prepare and pan-fry to a crispy golden perfection, making them perfect for a satisfying meal with burger buns and your favorite toppings.

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Ingredients

Scale 1x2x3x

For the Burgers

• 2 tbsp olive oil
• 2 leeks, sliced
• 200g mushrooms, sliced
• 2 large carrots, peeled and coarsely grated
• 1 tbsp seasoning (Schwartz Moroccan seasoning recommended)
• 1 tbsp soy sauce
• 300g can of beans (kidney or pinto), drained and rinsed
• 100g cheddar cheese, coarsely grated
• 200g granary bread (about 4 slices), torn into pieces

To Serve

• Burger buns
• Lettuce
• Tomato slices
• Ketchup
• Mayonnaise

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Instructions

1. Prepare the Vegetables: Heat 1 tablespoon of olive oil in a shallow saucepan over medium heat. Add the sliced leeks, mushrooms, grated carrots, seasoning, and soy sauce. Cook, stirring occasionally, for about 10 minutes until the vegetables are soft and fragrant.
2. Make the Burger Mixture: Transfer the cooked vegetables into a food processor along with the drained beans, grated cheddar cheese, and torn granary bread pieces. Add salt and pepper to taste. Pulse the mixture until it forms a thick paste with some texture remaining.
3. Form the Burgers: Using wet hands to prevent sticking, shape the mixture into 8 even-sized patties. Place them on a tray and refrigerate if using within 2 days, or freeze them between greaseproof sheets for up to 2 months.
4. Cook the Burgers: Heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat. Fry the burgers for 2 to 3 minutes on each side, or until they develop a crispy, golden-brown crust and are heated through.
5. Serve: Toast the burger buns and assemble your burgers with lettuce, tomato, and your favorite condiments like ketchup and mayonnaise. Enjoy warm.

Notes

• Use wet hands when shaping the patties to prevent the mixture from sticking.
• These burgers can be stored in the fridge for up to 2 days or frozen for up to 2 months.
• Try adding finely chopped vegetables to pasta sauces or incorporate grated root vegetables into mashed potatoes for extra nutrition.
• You can customize the seasoning to your taste – Moroccan works wonderfully, but feel free to experiment with your favorite spice blends.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Vegetarian Western

Keywords: cheesy veg burgers, vegetarian burgers, homemade veggie patties, pan-fried burgers, quick vegetarian meal