Veg-packed cheeseburgers

Batch cook these family-friendly burgers and freeze to use on busy weeknights. Sure to be a hit, they’re also full of veg

  • Prep:20 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 509
  • fat 20g
  • saturates 7g
  • carbs 55g
  • sugars 0g
  • fibre 4g
  • protein 24g
  • salt 1.7g

Ingredients

  • 2 tbsp vegetable oil
  • 1 garlic clove, crushed
  • 1 small onion, finely chopped
  • 100g courgette, grated
  • 1 large carrot, grated
  • 50g mushrooms, finely chopped
  • ΒΌ bunch of parsley, finely chopped
  • 75g cheddar, grated
  • 1 large egg, beaten
  • 5 tbsp breadcrumbs
  • 250g beef mince
  • 4-6 burger buns
  • lettuce leaves
  • sliced tomato
  • sliced red onion
  • ketchup, mustard and mayo (optional)
MPU 2

Method

  1. Heat 1 tbsp of the oil in a frying pan over a medium heat and cook the garlic, onion, courgette, carrot, mushrooms and parsley with a little seasoning for 8 mins, stirring regularly, until soft. Set aside to cool completely.

  2. Mix together the fried veg, cheese, egg, breadcrumbs and beef with a little seasoning until well combined. Form into 4-6 burger-sized patties. Can be frozen for up to two months. Defrost thoroughly before cooking.

  3. Heat the remaining vegetable oil in a non-stick frying pan and cook the patties (you may need to do this in batches) for about 3-4 mins on each side until well browned and cooked through.

  4. Build the burgers with the remaining ingredients, and any more you fancy.

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