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.
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.
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.
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
Energy | 2,471kJ/ 657kcals |
|---|---|
Fat | 37g |
Saturated Fat | 6.8g |
Carbohydrates | 62g |
Sugars | 11g |
Fibre | 10g |
Protein | 12g |
Salt | 1.2g |
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