Tender on the inside and beautifully browned on the outside, these broccoli burgers with cheese have a fresh, savory bite from the broccoli and a rich, stretchy finish from the melted cheese. They come together quickly and make a satisfying meatless dinner or a wholesome sandwich for lunch.
Ingredients
- Broccoli — 500g (1 lb 2 oz)
- Hard cheese — 120g (4 oz), grated
- Eggs — 2
- Bread crumbs — 80g (3/4 cup)
- Small onion — 1, finely chopped
- Garlic — 2 cloves, minced
- Fresh herbs (parsley or dill) — 2 tbsp, chopped
- Salt — 1 tsp
- Ground black pepper — 1/3 tsp
- Paprika — 1/2 tsp (optional)
- Vegetable oil — 3 tbsp, for frying
- Burger buns — 4
- Lettuce leaves — 8
- Tomato — 1, sliced into rounds
- Sauce (garlic yogurt or mayonnaise) — 4 tbsp
Step-by-Step Recipe
- Prepare the broccoli: cut into florets, blanch in boiling salted water for 3 minutes or steam until tender. Shock in cold water, then drain and pat dry thoroughly.
- Finely chop the broccoli with a knife or pulse briefly in a food processor until it looks like coarse crumbs, not purée.
- In a bowl, combine the broccoli, grated cheese, eggs, bread crumbs, onion, garlic, herbs, salt, pepper, and paprika. Mix until evenly combined, then let stand for 5–10 minutes so the crumbs absorb the moisture.
- Shape the mixture into 4 firm patties, sized to fit the buns. If the mixture feels too loose, add 1–2 tbsp more bread crumbs.
- Heat the oil in a skillet over medium heat. Fry the patties for 3–4 minutes per side, until deeply golden. Transfer to paper towels.
- Toast the cut sides of the buns in a dry skillet or toaster until lightly browned.
- Assemble the burgers: spread sauce on the bottom bun, add lettuce, a broccoli patty, tomato slices, and finish with the top bun. Serve immediately.
Nutritional Value
| Indicator | Per 1 burger |
|---|---|
| Calories | 380 kcal |
| Protein | 19 g |
| Fat | 16 g |
| Carbohydrates | 41 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 780 mg |
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Tips and Variations
- Baking instead of frying: arrange the patties on parchment, brush lightly with oil, and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
- Gluten-free: replace the bread crumbs with gluten-free crumbs or finely ground certified GF oats, and use gluten-free buns.
- Cheese: Gouda, cheddar, Monterey Jack, or pizza mozzarella all melt nicely.
- Extra flavor: add a pinch of smoked paprika or garlic powder for a more pronounced grilled taste.
- Sauces: try lemon-garlic yogurt sauce, homemade barbecue sauce, or a whole-grain mustard and honey sauce.
- Storage: keep the cooked patties in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a 350°F (180°C) oven for 8–10 minutes.
Frequently Asked Questions
Can I make these without eggs? Yes. Replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, left to thicken for 10 minutes), or add 120g (1/2 cup) mashed potato as a binder.
Why are the patties falling apart? The mixture is too wet. The broccoli may not have been drained well, or there may not be enough crumbs. Add 1–2 tbsp more bread crumbs, let the mixture rest, shape the patties firmly, and fry over medium heat.
Can I cook them on the grill? Yes, but it’s best to bake the patties first until set, then quickly brown them on the grill for 1–2 minutes per side.
Which buns work best? Classic brioche buns add a soft texture and a subtle sweetness, while whole wheat buns bring a nuttier flavor and extra fiber.