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
Ingredients:
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Tin of cannellini beans – 1 x 200g (7oz) tin
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Red onion - ½ chopped finely
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Garlic clove, grated – 1
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Celery stick, finely chopped- 1
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Carrot, grated - 1
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Pepper, green or red, finely chopped – 1
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Dried basil, marjoram, oregano – ½ tsp each
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Tomato puree mixed with 1 tablespoon of hot water – 1 tablespoon
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Egg – ½ (about 30mls)
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Homemade breadcrumbs – 30g(2oz)
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Cheese, either Edam or Cheddar if you prefer a stronger taste, grated – 60g (2oz)
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Salt and pepper – a little to your taste
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Paprika or cayenne pepper – one pinch
Here’s what you do:
Pre-heat the oven to gas 6, 200 C or 180C fan ovens
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Drain and rinse the beans.
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Mash the beans in a medium bowl with a potato masher or fork.
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Add the rest of the ingredients and mix well using your hands. (Make sure you have just washed them!)
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Shape into a long sausage shape and cut into 10 pieces for mini-burgers, 4 for large.
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Place a piece of non-stick paper on a baking tray to stop the burgers from sticking as they cook.
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Put the burgers on the lined baking sheet and flatten slightly with your hand.
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Bake in the oven for about 20-25 mins until golden and crisp.
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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.