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Cheesy bean burgers

Serves 4 Takes 30 mins to cook Takes  20 mins to prepare 1 5 a day portions


350g baby leaf spinach

1 teaspoon olive oil

2 leeks, thinly sliced

410g tin cannellini beans, drained and rinsed

50g dried white breadcrumbs

4 tbsp semi-dried tomatoes, drained and finely chopped

75g mature Cheddar

1 medium free-range egg, beaten 


  1. Put the spinach in a colander and pour over a kettleful of boiling water to wilt.
  2. Heat the oil in a large pan and cook the leeks for 5 minutes until softened.
  3. Meanwhile, mash the cannellini beans with a fork.
  4. Squeeze the spinach to get rid of the excess moisture, then roughly chop and add to the squashed beans with the breadcrumbs, semi-dried tomatoes, Cheddar, egg and cooked leeks. 
  5. Shape the mixture into 8 even-size cakes and chill for 15 minutes to firm.  Meanwhile preheat the grill to medium/high heat.
  6. Grill the burgers for 5 minutes on each side until golden brown


Tip: Delicious served with a mixed salad, corn on the cob and homemade coleslaw.

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