Dinner

Cheesy Bean Burgers with Roasted Cherry Tomatoes and Rocket Recipe

BySophie Carsel November 11, 2025November 11, 2025

Introduction

These cheesy bean burgers are a delicious and satisfying vegetarian alternative to traditional meat patties. Packed with butter beans and Wensleydale cheese, they offer a rich texture and flavor that pairs perfectly with roasted cherry tomatoes and fresh rocket. Perfect for a wholesome lunch or dinner.

The image shows a white plate with two golden brown crab cakes placed side by side near the center. One crab cake is slightly broken open, revealing a light, flaky inside with a soft texture. To the right of the crab cakes, there is a small pile of bright red roasted cherry tomatoes with a slightly wrinkled skin. Behind the tomatoes, there is a small bunch of fresh green leafy herbs or salad. The plate is on a white marbled surface, and in the background, there is a clear glass of water and fork with a striped cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can butter beans, drained and rinsed
3 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
75g Wensleydale cheese (or vegetarian alternative), crumbled
1 tbsp plain flour
1 egg, beaten
50g fresh white breadcrumbs
300g punnet cherry tomatoes
100g bag rocket

Instructions

Step 1: Heat the oven to 190°C (170°C fan/gas mark 5). Tip the butter beans into a bowl and mash with a fork to create a rough purée. Set aside.
Step 2: Heat 1 tablespoon of olive oil in a small frying pan. Add the chopped onion and crushed garlic and cook gently for 3–4 minutes until softened.
Step 3: Stir the cooked onion and garlic into the mashed butter beans along with the crumbled cheese. Season the mixture with salt and pepper. Shape into 4 patties, cover, and chill for 10 minutes.
Step 4: Place the cherry tomatoes in a small roasting tin. Season with salt and pepper and roast in the oven for 10–15 minutes until tender.
Step 5: Spread the plain flour, beaten egg, and breadcrumbs each onto separate plates. Coat each patty first in flour, shaking off the excess, then dip in egg, and finally coat in breadcrumbs.
Step 6: Heat the remaining 2 tablespoons of olive oil in a non-stick frying pan. Cook the burgers for 8–10 minutes, turning occasionally until golden brown and heated through.
Step 7: Drain the cooked burgers on kitchen paper. Serve immediately with the roasted cherry tomatoes and fresh rocket on the side.

Tips & Variations

For a vegan version, use a plant-based egg substitute and vegan cheese alternatives.
If you prefer a spicier flavor, add a pinch of chili flakes or cumin to the bean mixture.
These burgers can be served in buns with your favorite toppings for a classic burger experience.

Storage

Store leftover burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over low heat or in the oven to keep them crispy. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white plate with two golden-brown crab cakes placed side by side, with one crab cake slightly broken open to show its light and flaky inside texture. To the right of the crab cakes, there is a small bunch of fresh green arugula leaves and a cluster of roasted red cherry tomatoes, some with light blistering on their skins. The plate sits on a white marbled table with a glass of water and a fork resting on a folded, striped pastel cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this recipe?

Yes, you can substitute butter beans with cannellini or chickpeas for a slightly different texture and flavor.

How do I keep the burgers from falling apart while cooking?

Chilling the patties before cooking helps them firm up. Also, make sure to coat them well in flour, egg, and breadcrumbs to create a sturdy outer layer.