Veggie Christmas Cheese Burgers

Vegetarians are treated to cheese-laden herby burgers in this festive recipe by Simon Rimmer
By Simon Rimmer
Veggie Christmas Cheese Burgers
  • Rating:
  • Serves: makes about 12 burgers
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes plus chilling
  • Effort: easy


  • 600 g lancashire cheese, grated or crumbled
  • 200 g 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
  • 50 ml 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

  • 450 g sweet potatoes
  • 1.5 tbsp olive oil
  • 1.5 tbsp dark soy sauce
  • freshly ground black pepper


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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