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
¼ 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)

Method

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

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