Cheesy Soy Burgers Recipes

Steps:

• Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
• Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.

Steps:

• Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
• With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
• To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.

Steps:

• On large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed. In medium bowl, mix thawed burgers, cheese and Italian seasoning. Shape mixture into 16 balls.
• In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add burger balls; cook, turning frequently, until brown. Remove from skillet; keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and bell peppers; cook, stirring frequently, until crisp-tender.
• Place 4 burger balls in each bun. Top with vegetable mixture. Serve with pasta sauce.

Steps:

• In small bowl, mix sauce ingredients; set aside.
• In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties.
• Spray 10-inch nonstick skillet with cooking spray. Cook patties in skillet over medium heat about 10 minutes, turning once, until light brown.
• Top bottom halves of buns with patties, sauce, tomato and lettuce. Cover with top halves of buns.

Steps:

• 1. Mash beans in medium bowl. Mix in cheese, bread crumbs, onions, Worcestershire sauce, pepper, salt and egg product. Shape mixture into 4 patties. 2. Spray 10-inch nonstick skillet with cooking spray. Cook patties in skillet over medium heat about 10 minutes, turning once, until light brown. Serve on buns with Horse Radish Sauce, tomato and lettuce. Horseradish Sauce Mix Ingredients. Cover and refrigerate until ready to use. NUTRITION INFORMATION 1 Serving Calories 305 (Calories from Fat 35) Fat 4g (Saturated 0g) Cholesterol 5mg Sodium 530mg Carbohydrate 59g (Dietary Fiber 11g) Protein 19g %DAILY VALUE: Vitamin A 6% Vitamin C 10% Calcium 24% Iron 30% DIET EXCHANGES: 4 StarchFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.
• Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.
• Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.
• Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.
• Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.