Veg-Packed Cheeseburgers Recipe
Introduction
These veg-packed cheeseburgers combine the hearty flavor of beef with a hidden boost of vegetables for a tasty, nutritious twist. They’re juicy, cheesy, and perfect for a quick weeknight meal or casual weekend BBQ.
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
- Lettuce leaves
- Sliced tomato
- Sliced red onion
- Ketchup, mustard and mayo (optional)
Instructions
- Step 1: Heat 1 tbsp of the vegetable oil in a frying pan over medium heat. Add the crushed garlic, chopped onion, grated courgette, grated carrot, chopped mushrooms, and parsley. Season lightly and cook for about 8 minutes, stirring regularly, until the vegetables are soft. Remove from heat and let cool completely.
- Step 2: In a large bowl, mix together the cooled vegetable mixture, grated cheddar, beaten egg, breadcrumbs, and beef mince. Add a little seasoning to taste and combine thoroughly. Shape the mixture into 4 to 6 burger-sized patties. At this point, you can freeze the patties for up to two months—just be sure to defrost completely before cooking.
- Step 3: Heat the remaining 1 tbsp of vegetable oil in a non-stick frying pan over medium heat. Cook the patties in batches, if needed, for 3 to 4 minutes on each side until they are well browned and cooked through.
- Step 4: Assemble your burgers by placing the cooked patties on the buns and adding lettuce, sliced tomato, sliced red onion, and any of your favorite condiments like ketchup, mustard, or mayo.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or chili flakes to the burger mix.
- Swap beef for turkey mince for a leaner option without losing the tasty veggie boost.
- Try adding a slice of your favorite cheese on top of the patties during the last minute of cooking for extra melty goodness.
- Serve with sweet potato fries or a fresh green salad for a complete meal.
Storage
Store cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a frying pan or microwave until heated through. Raw patties can be frozen for up to 2 months; thaw fully in the refrigerator before cooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers vegetarian?
Yes! Replace the beef mince with a plant-based mince or cooked lentils, and consider adding extra cheese or a flax egg to help bind the patties.
How do I prevent the patties from falling apart?
Make sure to cook the vegetable mixture until completely cool before mixing with the beef. Using an egg and breadcrumbs helps bind the ingredients. Handle the patties gently and avoid pressing them down while cooking.
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Veg-Packed Cheeseburgers Recipe
- Total Time: 30 minutes
- Yield: 4–6 burgers 1x
Description
These veg-packed cheeseburgers combine tender beef mince with a medley of grated courgette, carrot, mushrooms, and melted cheddar cheese to create juicy, flavorful patties. Cooked on the stovetop until perfectly browned, they’re served in soft burger buns with fresh lettuce, tomato, and red onion for a classic, satisfying meal enhanced with optional condiments like ketchup, mustard, and mayo.
Ingredients
Patties
- 2 tbsp vegetable oil, divided
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- 100g courgette, grated
- 1 large carrot, grated
- 50g mushrooms, finely chopped
- ¼ bunch parsley, finely chopped
- 75g cheddar, grated
- 1 large egg, beaten
- 5 tbsp breadcrumbs
- 250g beef mince
- Salt and pepper, to taste
To Serve
- 4–6 burger buns
- Lettuce leaves
- Sliced tomato
- Sliced red onion
- Ketchup, mustard, and mayo (optional)
Instructions
- Cook the vegetables: Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Add the crushed garlic, finely chopped onion, grated courgette, grated carrot, finely chopped mushrooms, and chopped parsley. Season lightly with salt and pepper. Cook for about 8 minutes, stirring regularly until the vegetables are soft. Remove from the heat and allow the mixture to cool completely.
- Prepare the patties: In a large mixing bowl, combine the cooled vegetable mixture with the grated cheddar, beaten egg, breadcrumbs, and beef mince. Add seasoning to taste and mix thoroughly until all ingredients are well incorporated. Shape the mixture into 4 to 6 burger-sized patties. These can be frozen for up to two months; just make sure to defrost completely before cooking.
- Cook the patties: Heat the remaining 1 tbsp of vegetable oil in a non-stick frying pan over medium heat. Cook the patties in batches if necessary. Fry each patty for about 3 to 4 minutes on each side, or until they are well browned and cooked through.
- Assemble the burgers: Slice the burger buns and layer each with lettuce leaves, a cooked pattie, sliced tomato, and sliced red onion. Add ketchup, mustard, and mayo if desired, or any other favorite condiments. Serve immediately for best taste.
Notes
- You can freeze uncooked patties for up to two months; defrost thoroughly before pan frying.
- For an extra flavor boost, try adding spices like smoked paprika or Worcestershire sauce to the patty mixture.
- Ensure the vegetables are completely cooled before mixing to prevent the egg from cooking prematurely.
- Use fresh buns for the best texture and flavor.
- Cooking times may vary slightly depending on the thickness of the patties; always ensure they are cooked through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: cheeseburgers, beef burgers, vegetable burgers, quick dinner, comfort food, stovetop burgers
