Veggie cheeseburgers

Calories per serving 335.


serves 4.
175 g (6 oz) carrots, diced finely
2 teaspoons olive oil
1 small onion, chopped finely
1 garlic clove, crushed
100 g (3 1/2 oz) mushrooms, diced
425 g (15 oz) canned kidney beans, rinsed and drained
50 g (1 3/4 oz) fresh wholemeal breadcrumbs
1 egg, beaten
1/2 teaspoon celery salt
1 tablespoon tomato puree
low fat cooking spray
salt and freshly ground black pepper

to serve

4 burger buns, split
4 reduced fat cheese slices
2 gherkins, sliced
1 tomato, sliced


1. In a small saucepan, cook the carrots in lightly salted, boiling water for 10 minutes, until tender Drain thoroughly.

2. Meanwhile, heat the oil in a heavy based non stick frying pan and cook the onion, garlic and mushrooms for 5 minutes until softened.Transfer them to a food processor with the cooked carrots, kidney beans, breadcrumbs, egg, celery salt, tomato puree and black pepper. Blend until the ingredients are evenly combined, but not too smooth.

3. Transfer the mixture to a clean work surface and, using your hands, divide the mixture into four and shape into round flat burgers.

4. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Line a baking tray with non stick baking parchment and arrange the burgers on it. Spray each burger with a little low fat cooking spray and bake for 20 minutes.

5. Serve each burger in a split burger bun topped with a cheese slice, gherkins and tomato slices. try this: To spice up your burger, add a teaspoon of chilli powder before blending.

What did you think?

4 people have helped to review this recipe. Thankyou!

Veggie cheeseburgers
posted by alisha @ 02:36PM, 1/08/09
I thought the veggie cheeseburgers tasted quite nice. i also enjoyed making them. i hav advised my friend to make something like this if it were to be a party or a barbeque. thank you for your recipe it supported me very well.
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