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Butternut, sweet potato & grain burgers
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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.
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.
This recipe appeared within the February 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2020.