Dinner

Cheesy Bean Burgers with Roasted Cherry Tomatoes and Rocket Recipe

ByBen Miller November 10, 2025November 10, 2025

Introduction

These cheesy bean burgers are a delicious and satisfying vegetarian option that’s packed with flavor. Made with butter beans and crumbled Wensleydale cheese, they’re perfect for a quick lunch or a casual dinner. Roasted cherry tomatoes and fresh rocket add a fresh finishing touch.

Two golden-brown, crispy crab cakes sit side by side on a white plate, one slightly broken open to show the soft, flaky inside. To the right of the cakes is a small pile of bright green arugula leaves, and next to it are roasted cherry tomatoes with slightly wrinkled skins, deep red and glossy. The plate is on a white marbled surface, with a glass of water and a striped cloth napkin with silver cutlery in the background. 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 finely chopped onion and crushed garlic, then 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 Wensleydale cheese. Season with salt and pepper to taste.
Step 4: Shape the mixture into 4 even patties. Cover them and chill in the fridge for 10 minutes to firm up.
Step 5: Place the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast in the oven for 10-15 minutes until tender.
Step 6: Prepare three separate plates with the flour, beaten egg, and breadcrumbs. Carefully coat each patty first in flour, shaking off the excess; then dip in the egg; and finally coat evenly with breadcrumbs.
Step 7: Heat the remaining 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Cook the burgers for 8-10 minutes, turning occasionally, until golden brown on all sides.
Step 8: Drain the cooked burgers briefly on kitchen paper, then serve hot with the roasted cherry tomatoes and fresh rocket.

Tips & Variations

For a gluten-free option, substitute the white breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour.
Add a pinch of smoked paprika or cumin to the bean mixture for a smoky flavor.
Serve the burgers in toasted buns with your favorite sauces for a classic burger experience.
If you prefer a vegan version, replace the egg with a flaxseed egg and choose a vegan cheese alternative.

Storage

These bean burgers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a frying pan over medium heat until heated through. Avoid microwaving to keep the coating crisp. Leftover roasted tomatoes can be kept alongside the burgers but are best eaten fresh.

How to Serve

The image shows two golden-brown breaded fish cakes placed on the left side of a white plate, with one fish cake slightly broken open revealing a soft, flaky white filling inside. To the right of the fish cakes, there is a small bunch of fresh green arugula leaves and bright red roasted cherry tomatoes with a slightly wrinkled texture. The plate sits on a white marbled surface with a glass of water and clear glass in the background, along with a white napkin with pink and blue stripes and silver cutlery placed on top. The 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 chickpeas or cannellini beans for a similar texture and flavor.

How can I make these burgers ahead of time?

You can prepare the patties and coat them in flour, egg, and breadcrumbs, then freeze them on a tray before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the frying time.