Make Bertie's veggie burgers with cheese

 Liven up your summer barbecue with this recipe from family cheesemaker Wyke Farms

Veggie burgers with cheese

Serves 6

Preparation time 1 hour

Cooking time 30 mins


For the veggie burgers

  • Drizzle of olive oil
  • 1 Onion, peeled and finely diced
  • 4 Cloves garlic, peeled and finely chopped
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 300g Mushrooms, finely chopped
  • 1 Large Carrot, peeled and grated
  • 1 x 400g tin haricot beans, drained
  • 20g fresh breadcrumbs
  • Handful fresh coriander, chopped
  • Semolina to roll

For the toppings

  • 6 Ciabatta rolls, cut in half
  • 300g Wyke Farms Mature Cheddar, sliced
  • Avocado, sliced
  • Crunchy lettuce leaves

For the salsa

  • 4 Tomatoes, finely chopped
  • 6 Spring onions, finely chopped
  • ½ Red chilli, deseeded and finely diced
  • Handful of fresh coriander, finely chopped
  • 1 tsp of white wine vinegar
  • 1 tbsp of olive oil


  1. Heat a drizzle of oil in a frying pan and add the onion. Cook gently for a couple of minutes until softened and glistening, then add the garlic. Stir for a further couple of minutes and then add the spices. Cook for a minute stirring constantly before adding the mushrooms and carrots. Allow these to cook down for about 3-4 minutes, adding a drizzle more oil if they start to stick to the pan.
  2. Once the vegetables are just cooked, add the rest of the veggie burger ingredients and blend roughly in a food processor until you have a thick paste.
  3. Dip your hands into some semolina and press the mixture into 6 burgers.
  4. Place them on a tray lined with baking parchment and cover with cling film. Leave in the fridge for 3 hours or overnight. You can also freeze them at this stage.
  5. To make the salsa, mix together all the ingredients and season with salt and freshly ground black pepper.
  6. To assemble the burgers, split the buns and griddle or toast the inside in a dry frying pan. Set aside.
  7. Heat a little oil in the frying pan and fry the burgers for about 4-5 minutes in each side until golden brown. Cut the slices of cheese in half and place 2 halves on the top of each burger. Leave to melt.
  8. Serve the burgers inside the bun with the salsa, sliced avocado, lettuce leaves and anything else you fancy!