Description
These cheesy bean burgers are a delicious vegetarian option packed with creamy butter beans and crumbled Wensleydale cheese, offering a perfect balance of flavors and textures. Roasted cherry tomatoes and fresh rocket complement the savory patties, making for a hearty, healthy meal perfect for a quick weeknight dinner or casual lunch.
Ingredients
Scale
For the Bean Burgers
- 400g can butter beans, drained and rinsed
- 3 tbsp olive oil, divided
- 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
For the Roasted Tomatoes and Salad
- 300g punnet cherry tomatoes
- 100g bag rocket
- Salt and pepper, to taste
Instructions
- Mash the beans: Tip the drained butter beans into a bowl and mash with a fork to create a rough purée. Set this mixture aside to prepare the other ingredients.
- Sauté onion and garlic: Heat 1 tablespoon of olive oil in a small frying pan over gentle heat. Add the finely chopped onion and crushed garlic clove, cooking for 3-4 minutes until softened and fragrant.
- Mix and form patties: Stir the cooked onion and garlic into the mashed butter beans. Add the crumbled Wensleydale cheese and season the mixture with salt and pepper. Shape the mixture into 4 equal-sized patties. Cover the patties and chill them in the refrigerator for 10 minutes to help them firm up.
- Roast the tomatoes: Preheat the oven to 190°C (170°C fan/gas mark 5). Place the cherry tomatoes in a small roasting tin, season with salt and pepper, and roast for 10-15 minutes until tender and bursting.
- Prepare coating station: Spread the plain flour, beaten egg, and fresh white breadcrumbs onto three separate plates.
- Coat the patties: Roll each chilled patty first in the flour, shaking off excess, then dip carefully into the beaten egg, and finally coat evenly with the breadcrumbs. This triple coating ensures a crispy crust during frying.
- Cook the burgers: Heat the remaining 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Add the coated bean burgers and fry for 8-10 minutes, turning occasionally to achieve a golden brown crust on all sides. Drain on kitchen paper after cooking.
- Serve: Plate the crispy cheesy bean burgers alongside the roasted cherry tomatoes and fresh rocket leaves. Serve immediately for best flavor and texture.
Notes
- For a vegan version, substitute the egg with a flax egg and use vegan cheese and breadcrumbs.
- Ensure the bean mixture is well chilled before coating to prevent the patties from falling apart during cooking.
- Use fresh breadcrumbs for a lighter coating or dried ones for a crunchier texture, depending on preference.
- The roasted tomatoes add a juicy sweetness that contrasts nicely with the savory burgers.
- These burgers freeze well before frying, making for a quick meal option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: bean burgers, vegetarian burger, cheesy burger, butter beans recipe, meatless burger, easy vegetarian dinner, homemade burgers
