Mary Berry Veggie Burgers

This easy and nutritious Mary Berry Veggie Burger recipe is perfect for a quick, satisfying meal. Made with simple, wholesome ingredients like beans, spinach, and sun-dried tomatoes, these burgers are crispy on the outside and tender inside. You can easily customise with your favourite veggies or herbs for a personalised twist!

This Veggie Burgers Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed

For the burgers:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 75g baby spinach
• 1 x 400g tin of butterbeans, drained
• 1 x 400g tin of kidney beans, drained
• Small bunch of basil, chopped
• 8 sun-dried tomatoes, chopped
• 50g Parmesan cheese, finely grated

For the coating:

• 50g plain flour
• 2 tbsp olive oil

How To Make Veggie Burgers

1. Cook the onion and spinach: Heat 1 tbsp of olive oil in a frying pan, add the chopped onion and cook for a few minutes over high heat. Stir in the garlic, cover, and lower the heat, cooking for about 15 minutes until the onion is soft. Remove the lid, turn up the heat, and fry the spinach until wilted. Transfer everything into a bowl and set aside to cool.
2. Prepare the burger mixture: Place the butterbeans, kidney beans, chopped basil, sun-dried tomatoes, and grated Parmesan cheese into a food processor along with the cooled spinach and onion mixture. Pulse quickly until the mixture is roughly chopped. Be sure not to over-process; it should still have some texture. Season well with salt and pepper.
3. Shape the burgers: Shape the mixture into 6 equal-sized burgers and chill in the fridge for 30 minutes to firm up.
4. Coat and fry the burgers: Spread the plain flour on a plate and coat each burger with the flour. Heat 2 tbsp of olive oil in a large frying pan, then fry the burgers for about 3 minutes on each side until golden brown and heated through.
5. Serve: Serve your veggie burgers hot, with a fresh salad on the side.

Recipe Tips

• Don’t Overprocess the Mixture: When pulsing the ingredients in the food processor, stop as soon as everything is roughly chopped. Overprocessing can turn the mixture too smooth, and you’ll lose the burger’s texture.
• Chill the Burgers: After shaping the burgers, chill them in the fridge for at least 30 minutes. This helps them hold their shape while cooking and prevents them from falling apart.
• Use Fresh Spinach: Fresh spinach gives a better flavour and texture compared to frozen spinach. Be sure to cook it until just wilted to keep it tender.
• Coat Evenly in Flour: For a crispy exterior, make sure each burger is evenly coated in flour before frying. This will help them turn golden and crunchy on the outside.
• Adjust Seasoning to Taste: Taste the mixture before shaping the burgers. Add extra salt, pepper, or herbs if needed to ensure the flavour is just right.

How To Store & Reheat Leftovers

• Refrigerate: Allow leftover veggie burgers to cool to room temperature, then store them in an airtight container in the fridge for up to 3 days.
• Freeze: Place leftover veggie burgers in a single layer on a tray to freeze. Once frozen, transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before frying or reheating.
• Reheating: To reheat leftover veggie burgers, heat the veggie burgers in a frying pan with a little oil for 2-3 minutes per side, or reheat in the oven at  350°F for 7 minutes, flipping halfway, until heated through and crispy.

Nutrition Facts

• Calories: 161
• Total Fat: 6.3g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 250mg
• Potassium: 800mg
• Total Carbohydrate: 40g
• Dietary Fiber: 8g
• Sugars: 5g
• Protein: 10g

More Mary Berry Recipes:

• Mary Berry Vegetable Kebabs
• Mary Berry Pan Fried Falafel
• Mary Berry Lamb Tagine
• Mary Berry Chilli Burgers
• Mary Berry Persian Rice