Veggie Christmas cheese burgers
By: Simon Rimmer
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- Prep time:
- 25 mins, plus chilling
- Cook time:
- 45 mins
- Serves:
- makes about 12 burgers
Vegetarians are treated to cheese-laden herby burgers in this festive recipe by Simon Rimmer
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Ingredients
- 600g Lancashire cheese, grated or crumbled
- 200g fresh white breadcrumbs
- 6 Spring onions
- 1 Onion, finely chopped and fried in olive oil until softened
- 2 tbsp Thyme, leaves only
- 2 tbsp sage leaves
- 1 tbsp English Mustard
- 3 Eggs
- 3 egg yolks
- 2 cloves Garlic, crushed
- 50ml Milk, approximate quantity, to bind
- sea salt and freshly ground black pepper
- vegetable oil, for shallow frying
To serve
- Rocket
- onion foccacia bread
For the chips
- 450g Sweet potatoes
- 1.5 tbsp Olive oil
- 1.5 tbsp dark Soy sauce
- freshly ground black pepper
Method
1. Mix all the ingredients together except for the oil in to a large bowl, get your hands in and really mix it up. Chill the mixture for about 2 hours.2. Meanwhile, preheat the oven to 200C/gas 6. Peel the sweet potatoes, cut into very thick chips and place in a large, non-stick roasting pan. Pour over the oil and soy sauce and toss together. Season with freshly ground black pepper.
3. Roast the sweet potatoes in the oven for 35-40 minutes, turning occasionally, until golden brown and crisp.
4. Divide the cheese mixture into 12 portions and mould into burgers shapes. Heat the oil in a frying pan and cook the burgers for about 3-5 minutes on both sides.
5. When ready, serve the burgers between onion foccacia and accompany with the sweet potato chips and rocket leaves.
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