Description
These cheesy bean burgers are a delicious and satisfying vegetarian option, featuring creamy butter beans combined with crumbled Wensleydale cheese, seasoned and coated in crispy breadcrumbs. Served with tender roasted cherry tomatoes and fresh rocket, they make a perfect wholesome meal.
Ingredients
Scale
Bean Burger Mixture
- 400g can butter beans, drained and rinsed
- 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
- 3 tbsp olive oil (divided)
To Serve
- 300g punnet cherry tomatoes
- 100g bag rocket
- Salt and pepper to season
Instructions
- Prepare the bean mixture: Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside.
- Cook the onion and garlic: Heat 1 tbsp 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.
- Combine ingredients: Stir the softened onion and garlic mixture into the mashed butter beans. Add the crumbled Wensleydale cheese and season with salt and pepper to taste. Mix well.
- Shape and chill patties: Shape the bean mixture into four evenly sized patties. Cover and chill them in the refrigerator for 10 minutes to help them firm up.
- Roast the cherry tomatoes: Place the cherry tomatoes in a small roasting tin. Season with salt and pepper, then roast in the preheated oven for 10-15 minutes until tender and slightly caramelized.
- Prepare coating stations: Tip the plain flour, beaten egg, and fresh white breadcrumbs onto three separate shallow plates to create a dredging line.
- Coat the patties: Roll each patty first in the flour, shaking off any excess, then dip carefully into the beaten egg, and finally coat evenly with the breadcrumbs.
- Cook the bean burgers: Heat the remaining 2 tbsp olive oil in a non-stick frying pan over medium heat. Add the coated patties and cook for 8-10 minutes, turning occasionally, until golden brown and heated through.
- Drain and serve: Remove the cooked burgers and drain them briefly on kitchen paper. Serve hot with the roasted cherry tomatoes and fresh rocket on the side.
Notes
- For a vegan version, substitute the Wensleydale cheese and egg with vegan alternatives and use vegan breadcrumbs.
- Ensure the patties are chilled before coating and frying to help them hold their shape better.
- Serve the burgers in buns or with a side salad for a fuller meal.
- Use fresh herbs like parsley or coriander in the bean mixture for extra flavor.
- The roasting time for tomatoes may vary depending on size; check for tenderness and slight caramelization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: cheesy bean burgers, vegetarian burgers, butter bean patties, Wensleydale cheese, roasted cherry tomatoes, healthy vegetarian recipe
