Veg-packed cheeseburgers
40 min
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
To serve
- lettuce leaves
- sliced tomato
- sliced red onion
- ketchup
- mustard and mayo (optional)
Instructions
4 steps
- 1
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.
8 min - 2
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.
- 3
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.
3 min - 4
Build the burgers with the remaining ingredients, and any more you fancy.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
509cal
Protein
24.0g
Carbs
55.0g
Fat
20.0g
Fiber
4.0g
Sugar
8.0g
Sodium
2mg
