Smoky quinoa & sweet potato burgers

Smoky quinoa & sweet potato burgers

Veggie burgers with super depth of flavour; you might need to make double so everyone can have one!

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VegetarianHealthyHigh fibre1 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluschilling

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Ingredients

  • 150g White Black & Red Quinoa
  • 1 sweet potato, peeled and diced
  • 400g Essential Cannellini Beans, drained and rinsed
  • Bunch salad onions, thinly sliced
  • 1 tbsp Cooks’ Ingredients Barbecue Seasoning
  • 200g tub Sabra Houmous Extra
  • 4 tbsp Good4U Salad Topper Garlic & Chilli
  • Olive oil, for brushing
  • 6 bread rolls, to serve
  • Lettuce leaves, to serve
  • Sliced tomatoes, to serve

Method

  1. Rinse the quinoa well. Boil with the sweet potato in a pan of lightly salted water for 15 minutes, until both are tender. Drain well.

  2. Tip the cannellini beans into a large bowl and mash until creamy. Add the quinoa mixture, salad onions and barbecue seasoning, then mix together and leave to cool. Cover and chill for at least 2 hours before cooking – the mixture firms up as it chills.

  3. Stir 2 tbsp houmous and 3 tbsp salad topper into the burger mixture and check the seasoning. Shape into 6 even-sized burgers. Preheat the barbecue, or grill.

  4. Lightly brush the burgers with oil, then barbecue on a flat griddle or grill for 5 minutes on each side, until piping hot and golden.

  5. Cut the bread rolls in ½ and place the lettuce on the bases. Top with tomato slices and burgers, then spoon over the remaining houmous. Sprinkle with the reserved salad topper, top with the bun lids and serve.

Cook’s tip

Try making walnut-sized balls of the mixture and serve wrapped in flatbreads, falafel-style.

Nutritional

Typical values per burger pattie only when made using specific products in recipe

Energy

1,272kJ/ 304kcals

Fat

13g

Saturated Fat

0.5g

Carbohydrates

33g

Sugars

5.8g

Fibre

9.3g

Protein

9.5g

Salt

0.7g

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