Waitrose and Partners
Butternut, sweet potato & grain burgers

Butternut, sweet potato & grain burgers

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
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


2,471kJ/ 657kcals



Saturated Fat












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