Recipe of the month: veggie burgers

May 07 2021
Recipe of the month: veggie burgers

Recipe of the month, with Cooking4 Cookery School founder Ann Murray

AT last! We can now meet up outside with more people and enjoy a picnic or a BBQ.

After all these months of confinement, that feels pretty good. So, my recipe this month is super tasty and a good way of getting your kids to eat more veg.

When I did a class for 10 year olds a few years ago, I offered them these burgers and traditional ones too. I didn’t tell them what was in the veggie burgers and simply asked them which they preferred. The veggie burgers were a unanimous winner. How cool is that?

Let’s hope that there is a gradual lessening of restrictions, so that we will be able to socialise more freely with friends and family. Fingers crossed that we have a good summer to enjoy, too.

Rainbow Bean Burgers

Makes 10 mini burgers or 4 large burgers


  • Tin of cannellini beans – 1 x 200g (7oz) tin

  • Red onion - ½ chopped finely

  • Garlic clove, grated – 1

  • Celery stick, finely chopped- 1

  • Carrot, grated - 1

  • Pepper, green or red, finely chopped – 1

  • Dried basil, marjoram, oregano – ½ tsp each

  • Tomato puree mixed with 1 tablespoon of hot water – 1 tablespoon

  • Egg – ½ (about 30mls)

  • Homemade breadcrumbs – 30g(2oz)

  • Cheese, either Edam or Cheddar if you prefer a stronger taste, grated – 60g (2oz)

  • Salt and pepper – a little to your taste

  • Paprika or cayenne pepper – one pinch


Here’s what you do:

Pre-heat the oven to gas 6, 200 C or 180C fan ovens

  1. Drain and rinse the beans.

  2. Mash the beans in a medium bowl with a potato masher or fork.

  3. Add the rest of the ingredients and mix well using your hands. (Make sure you have just washed them!)

  4. Shape into a long sausage shape and cut into 10 pieces for mini-burgers, 4 for large.

  5. Place a piece of non-stick paper on a baking tray to stop the burgers from sticking as they cook.

  6. Put the burgers on the lined baking sheet and flatten slightly with your hand.

  7. Bake in the oven for about 20-25 mins until golden and crisp.

  8. Serve with a salad made of apple, finely chopped celery and tomatoes, cucumber and red peppers. Pour over a drizzle of olive oil and lemon juice.


Cook’s Tip: If you have a food processor you can put all the ingredients in there and process until combined. Don’t overdo it, as we still want the veg to be a bit chunky.