Butternut, sweet potato & grain burgers

Name: Butternut, sweet potato & grain burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 350 g diced butternut and sweet potato; 250 g Merchant Gourmet Smoky Spanish-Style Grains & Rice; 2 tsp smoked paprika, plus extra for sprinkling; 25 g 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 tbsp heaped tbsp mayonnaise; 120 g rainbow side salad

These burgers offer a vegetarian alternative which is full of flavour. The butternut squash, sweet potato and Spanish style grains and rice are formed into patties and served on soft burger buns with garlic mayo, crunchy rainbow side salad.

4 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

350g diced butternut and sweet potato
250g Merchant Gourmet Smoky Spanish-Style Grains & Rice
2 tsp smoked paprika, plus extra for sprinkling
25g 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 tbsp heaped tbsp mayonnaise
120g rainbow side salad

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.
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.
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.

Typical values per serving when made using specific products in recipe