2 tbsp olive oil
2 leek, sliced
200g mushroom, sliced
2 large carrot, peeled and coarsely grated
1 tbsp seasoning
1 tbsp soy sauce
300g can pinto beans, drained
100g cheddar, coarsely grated
200g granary bread torn into pieces
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.
190 cals each excluding any oil used for frying and the panko (see below).
Notes and edits for next time:
- A good recipe to use up stale bread and the ends of veg.
- This makes 8 really generous burgers but is too much for the processor to mix properly. Could either pulse together in two halves, or pulse the cheese & bread, take out, pulse the veg on its own, and then mix the lot together in a bowl instead.
- I used jerk seasoning and extra thyme, which came out well. Worcestershire sauce would be better than soy.
- I drained the veg after cooking, as there was a lot of liquid. I added some back into the burger mix but it was a bit too much - definitely drain, be very restrained next time!
- I think I'd prefer less leek and more mushrooms, for better body.
- Not really cheesy enough to be called cheesy veggie burgers. Up the cheese or maybe put a small square in the middle of each one.
- I rolled the burgers in panko breadcrumbs for extra crunch.