Veggie burgers

These moist burgers will satisfy the appetite of any veggie, and may even convert a few meat eaters too!
By Annabel Karmel
Veggie burgers
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus at least 1 hour resting
  • Effort: easy


  • 100 g cashew nuts
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 carrot, grated
  • 1/2 small leeks, chopped
  • 100 g mushrooms, sliced
  • 1 clove garlic, crushed
  • 1/4 tsp thyme, leaves only
  • 100 g cooked brown rice
  • 1 tbsp soy sauce
  • 40 g gruy√®re cheese, grated
  • 50 g breadcrumbs
  • 1 tbsp honey
  • 1 egg yolk
  • flour, for dusting
  • 2 tbsp sunflower oil, for frying
  • mayonnaise, to serve


1. Preheat oven to 180C/gas mark 4. Spread the cashew nuts on a baking sheet and roast for 8-10 minutes
Watch carefully as after about 5 minutes the nuts brown quickly.

2. Heat the olive oil in a large frying pan and saute the onion, carrot, leek, mushrooms, garlic and thyme for 10 minutes, until the vegetables are soft and the liquid has evaporated. Add the rice and cook for 1 minute. Remove from the heat and allow to cool slightly.

3. Put the cashews in a food processor and pulse until coarsely chopped. Add the rice mixture and the soy sauce, Gruyere, breadcrumbs, honey and egg yolk with a little seasoning and pulse 5-6 times until just combined.

4. Form into patties with hands dusted with flour to prevent sticking. Refrigerate for a minimum of an hour or overnight.

5. Heat the sunflower oil in a non-stick frying pan. Dust the burgers with flour and fry for about 3 minutes on each side.

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