Veggie burgers with melting cheese recipe
It’s best to use ready-sliced Gruyère or Emmental cheese for this dish – the slices will melt perfectly to a lovely gooey finish and add a sweet, nutty tang.
NOTE: this recipe includes Worcestershire sauce, which contains anchovies and is therefore not vegetarian. Just leave it out if you're not comfortable with eating it - it won't affect the recipe too much.
Ingredients
- 400 g can aduki beans, drained
- 2 carrots, grated
- 1 small onion, grated
- 30 g chopped mixed nuts
- 85 g fresh breadcrumbs
- 1 tsp dried mixed herbs
- 1 tbsp mushroom ketchup or Worcestershire sauce
- 1 pinch salt and freshly ground black pepper
- 1 small egg, beaten
- 1 cup sunflower oil, for frying
- 4 burger buns, cut in half
- 1 cup tomato ketchup or sweet chilli sauce
- 4 slices Swiss cheese
- 2 tomatoes, sliced
- 1 cup shredded lettuce
- 1 cup French fries and coleslaw, to serve
- 14.1 oz can aduki beans, drained
- 2 carrots, grated
- 1 small onion, grated
- 1.1 oz chopped mixed nuts
- 3 oz fresh breadcrumbs
- 1 tsp dried mixed herbs
- 1 tbsp mushroom ketchup or Worcestershire sauce
- 1 pinch salt and freshly ground black pepper
- 1 small egg, beaten
- 1 cup sunflower oil, for frying
- 4 burger buns, cut in half
- 1 cup tomato ketchup or sweet chilli sauce
- 4 slices Swiss cheese
- 2 tomatoes, sliced
- 1 cup shredded lettuce
- 1 cup French fries and coleslaw, to serve
- 14.1 oz can aduki beans, drained
- 2 carrots, grated
- 1 small onion, grated
- 1.1 oz chopped mixed nuts
- 3 oz fresh breadcrumbs
- 1 tsp dried mixed herbs
- 1 tbsp mushroom ketchup or Worcestershire sauce
- 1 pinch salt and freshly ground black pepper
- 1 small egg, beaten
- 1 cup sunflower oil, for frying
- 4 burger buns, cut in half
- 1 cup tomato ketchup or sweet chilli sauce
- 4 slices Swiss cheese
- 2 tomatoes, sliced
- 1 cup shredded lettuce
- 1 cup French fries and coleslaw, to serve
Details
- Cuisine: Vegetarian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Mash the beans well in a bowl with a potato masher or fork. Add the carrots, onion, nuts, breadcrumbs, mixed herbs, mushroom ketchup, and some salt and pepper. Combine thoroughly, then mix with just enough of the beaten egg to bind the mixture together.
- Shape the mixture into 4 burgers, place on baking parchment on a plate, and chill for 30 minutes to firm up.
- Heat enough oil to cover the base of a large non-stick frying pan. Fry the burgers over a moderate heat for 6–7 minutes on each side until golden brown. Drain on kitchen paper.
- Preheat the grill. Toast the buns on the cut sides only. Spread with some tomato ketchup. Remove the bun tops from the grill pan, place the burgers on top of the bases, then add a slice of cheese. Flash under the grill until the cheese starts to melt. Top with some sliced tomatoes and a little shredded lettuce.
- Quickly place the bun tops in place, either completely on top or at a jaunty angle, and serve with French fries and coleslaw.
The More Veg Cookbook, by Carolyn Humphries, published by DK, £16.99, dk.com
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