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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
