Batch cook these family-friendly burgers and freeze to use on busy weeknights. Sure to be a hit, they’re also full of veg
- Serves 6
Nutrition per serving
- 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)
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.