Cannellini & Gruyere Burgers

Cannellini & Gruyere Burgers
Cannellini & Gruyere Burgers

Lets be honest, the veggie burger hasn’t always had the best reputation. A knobbly eyesore precariously balanced on the edge of a barbecue and twice the size of anything else. Why are veggie burgers always so big?! There is no bun on this earth (or at least in Sainsbury’s) that can accommodate such unnecessary girth, it’s a disgrace. JUST MAKE THEM F**KING SMALLER WHY DON’T YOU!
My dad used to joke “you should cut out the middle man and throw it straight down the toilet” I think he may have had a point. Most veggie burgers look like they’ve made it half way through the digestive system on a good day… And mine are no exception, although they’re not stupidly massive and they taste very nice. Although, someone on Facebook did kindly comment that they looked like “dried up old dog shit”. Bit brutal, but I hear you.

Cannellini & Gruyere Burgers
Makes 4 burgers / Takes 30 minutes /
1 can of cannellini beans, rinsed and drained (kidney beans also work well)
1/4 tsp mild chilli powder
1/2 tsp paprika
Handful of chopped fresh coriander
2 Cloves of crushed garlic
1 Medium onions
1 Egg
2 extra burger bun blitzed into breadcrumbs or 50g shop bought breadcrumbs
1 Tbs flour
Salt and pepper
Flour for dusting
Brown burger buns (one per person obvs)
To serve
Gruyer cheese
Sliced tomato
red onion, sliced
dijon mustard
Tomato ketchup (this is my favourite Tiptree Ketchup)
Salad leaves
The veggie patties are suitable for home freezings before cooking. Add 5 minutes to cooking time if cooking from frozen, Consume within 3 months. 

1. Crush your garlic cloves, chop your onions and pop them in a pan on a medium heat with some spray oil (or a tbs of olive oil). Sweat them down until nice and soft, if they look a little brown add a bit of water to stop them burning. Once cooked take off the heat and leave to one side.
2. Meanwhile, rinse and drain your cannellini beans and leave to one side. Take the two extra burger buns and blitz them in a food processor to make your breadcrumbs.
3. Pop the beans, chilli powder, paprika, fresh coriander in a bowl and season with salt and pepper. Blitz roughly with a hand blender.
4. Mix in the warm garlic and onions as well as the egg, the mix should be very sloppy at this stage. Season with more salt and pepper and add the flour and the breadcrumbs, this will soak up a lot of the moisture making it easier to work with.
5. Cover a plate with flour, season with salt and pepper and then give your hands a good dusting. Grab a good handful of the mix and plonk it in the seasoned flour and mould into patties.
6. Next put a frying pan on a medium heat and spray with oil. Carefully pop your burger. Once brown, flip it over and cook the other side. Turn on the grill, cut a couple of slices of Gruyere cheese and place on top.
7. Once the grill has heated up, pop the pan under it (being careful to leave the plastic handle out of course, don’t want it melting!). Once the cheese has melted take it out and start assembling your burger. I like to butter the bottom of the bun, pop the burger on top and then layer up the tomato, red onion and lettuce. Finally add a liberal spreading of ketchup and dijon mustard and dig in!



If you’ve had a go at making my burgers or any of my other recipes I’d love to hear about it. @corrieheale

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