Veg-packed cheeseburgers

• vegetable oil↗2 tbsp tbsp
• garlic clove↗1

  crushed

• onion↗1 small

  finely chopped

• courgette↗100g g

  grated

• carrot↗1 large

  grated

• mushrooms↗50g g

  finely chopped

• parsley↗¼ bunch of

  finely chopped

• cheddar↗75g g

  grated

• egg↗1 large

  beaten

• breadcrumbs↗5 tbsp tbsp
• beef mince↗250g g
• burger buns↗4-6
• lettuce leaves↗
• tomato↗sliced

  sliced

• red onion↗sliced

  sliced

• ketchup↗

  mustard and mayo (optional)

Step-by-step instructions

1. 1

   Heat 1 tbsp of the oil in a frying pan over a medium heat and cook the garlic, onion, courgette, carrot, mushrooms and parsley with a little seasoning for 8 mins, stirring regularly, until soft. Set aside to cool completely.

2. 2

   Mix together the fried veg, cheese, egg, breadcrumbs and beef with a little seasoning until well combined. Form into 4-6 burger-sized patties. Can be frozen for up to two months. Defrost thoroughly before cooking.

3. 3

   Heat the remaining vegetable oil in a non-stick frying pan and cook the patties (you may need to do this in batches) for about 3-4 mins on each side until well browned and cooked through.

4. 4

   Build the burgers with the remaining ingredients, and any more you fancy.