Always vegetarian, often vegan

Cheeseburger with potatoes and veggies

This vegetarian version of the old Dutch, still very popular meat and three veg is also popular with our carnivorous guests. A juicy cheese burger combined with rosemary potatoes and green peas with carrots.

Cheeseburger with rosemary potatoes, peas and carrots

The first time we made these cheese burgers, we were immediately enthusiastic about the taste and the ease with which they are made. We regularly eat them with rosemary potatoes, but they also taste great with boiled potatoes.
Voorbereiding 1 hour
Bereiding 40 minutes
Totale tijd 1 hour 40 minutes
Course: Main Course, Main dish, Mains
Cuisine: Nederlands
Keyword: Cheeseburger, Rosemary
Porties: 4 portions



  • 50 gr grated carrot
  • 1 egg
  • 1/2 onion
  • 1 clove of garlic
  • 125 gr oat flakes
  • 125 ml yogurt
  • 100 gr grated mature cheese
  • 1 tsp oregano or Herbes de Provence
  • 1 tsp ketjap asin
  • 1 tsp parsley
  • olive oil, pepper, salt

Rosemary potatoes

  • 1 kilo potatoes
  • 3 sprigs fresh rosemary or 3 tablespoons dry
  • olive oil, salt

Peas and carrots

  • 600 gr carrots
  • 400 gr peas
  • 1 tsp sugar
  • 2 tsp salt



  • Grate the carrot.
  • Mix the carrot, oats, yogurt, cheese, egg, onion, garlic and herbs together in a large bowl. Season with salt and pepper.
  • Divide the mixture into 4 equal portions and make burgers. We use a burger press for this, but it also works fine by turning it into solid balls and flattening them into burgers. Make sure that all burgers are about the same thickness so that they are also cooked at the same time.
  • Let the burgers stiffen in the fridge for at least 30 minutes or freeze them, individually wrapped in plastic foil.
  • Fry the burgers in a dash of olive oil for about 10 minutes.

Rosemary potatoes

  • Preheat the oven to 180 degrees.
  • Peel the potatoes and cut them into cubes.
  • Boil the potato cubes in salt water for about 10 minutes, so that they are almost cooked. Drain the potatoes.
  • If using fresh rosemary, strip the rosemary leaves from the stick and finely chop them. We like to use the food processor for this, but with a sharp knife it works fine too. Place the rosemary in a baking dish and add a good splash of oil and mix well.
  • Now add the potatoes to the oil mixture and toss well so that the rosemary oil is all over the potatoes.
  • Now put the potatoes in the oven and bake them brown for about 30 minutes.

Peas and carrots

  • Peel the carrots and boil them in salt water until tender. When the carrots are almost cooked, add a teaspoon of sugar.
  • When the carrots are almost done, add the frozen peas and heat the vegetables together.
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