Prep 10 mins
Cook 20 mins
A sneaky (and fast) way to get vegetables into the kids.
- 2 tablespoons olive oil
- 2 leeks, sliced
- 200 g mushrooms, sliced
- 2 large carrots, peeled and coarsely grated
- 1 tablespoon seasoning, e.g. barbeque, moroccan
- 1 tablespoon soy sauce
- 300 g kidney beans, drained and rinsed
- 100 g cheddar cheese, coarsely grated
- 4 slices granary bread, torn into pieces
- Heat 1 tbsp oil in a shallow saucepan over a medium flame.
- Tip in vegetables, seasoning and soy sauce,
- 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.
- With wet hands, mold 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.
- 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.
these were really, really tasty! My kids are 7(extremely picky), 3(hates all veggies) and 14months(he'll eat pretty much whatever) and my husband is mr. meat and potatoes, and they all ate these up. I was very pleasently surprised. better than store bought, by a long shot. I had a little mix left over in the bowl, covered and refrigerated for 2 days. The leftovers were even better. My only issue with these is that they were a little mushy for my taste. I found that if you didn't serve them super hot they didn't squish quite as much, though. All in all, a great recipe. I would definitely recommend it!
This is a great burger! That is once you figure out the conversions from grams. But very good.
These tasted brilliant!!! My mum made them and she did add some extra oats...she also used onion instead of leeks. Thanks for this great recipe!