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    Butternut, sweet potato & grain burgers

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    Butternut, sweet potato & grain burgers

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4


    350g pack diced butternut and sweet potato
    250g pack Merchant Gourmet Smoky Spanish-Style Grains & Rice
    2 tsp smoked paprika, plus extra for sprinkling
    25g pack flat leaf parsley, half roughly chopped, half leaves only
    1 unwaxed lemon, zest, plus juice to serve
    1 tsp plain flour, plus extra for dusting
    2 tsp sunflower oil
    4 large burger buns, halved
    1 garlic clove, crushed
    4 heaped tbsp mayonnaise
    120g bag rainbow side salad


    1. Simmer the squash and sweet potato in salted water for 8-10 minutes until tender, then drain and mash. Mix with the grains and rice, 2 tsp paprika, chopped parsley, lemon zest and 1 tsp flour; season. Shape into 4 burgers, dusting your hands with a little flour to help.

    2. Heat the oil in a nonstick frying pan and cook the burgers over a medium heat for 5 minutes on each side, until dark golden. Meanwhile, heat the grill and toast the buns, cut-side up. Stir the garlic into the mayonnaise and toss the parsley leaves with the rainbow salad.

    3. Put a handful of salad leaves on each bun bottom and sit a burger on top. Add a good dollop of garlic mayo and sprinkle with a little paprika, then add some red pepper slices and beetroot shreds from the salad. Put each on a plate, squeeze over the lemon juice and add the bun top. 

    Cook’s tip
    This burger mix also makes a good alternative to falafel in a warm salad. Shape into rounds and brown in oil. Tumble with the rainbow salad, a can of chickpeas, crushed garlic and a little lemon juice and olive oil. 

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    This recipe appeared within the February 2020 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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