Cheesy veg burgers

Packed with goodness – though your kids would never know

  • Prep:10 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 177
  • fat 7g
  • saturates 3g
  • carbs 21g
  • sugars 5g
  • fibre 4g
  • protein 8g
  • salt 2.13g


  • 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


More quick ideas
Finely chop vegetables and use as the base for a pasta sauce. Incorporate root veg into mashed potatoes and use to top pies.


  1. 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.

  2. 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.

  3. 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.

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