Smoky quinoa & sweet potato burgers

Name: Smoky quinoa & sweet potato burgers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 150 g White Black & Red Quinoa; 1 sweet potato, peeled and diced; 400 g Essential Cannellini Beans, drained and rinsed; Bunch salad onions, thinly sliced; 1 tbsp Cooks’ Ingredients Barbecue Seasoning; 200 g 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

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

0 out of 5 stars(0) Rate this recipe

VegetarianHealthyHigh fibre1 of your 5 a day

Serves6
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins
Pluschilling

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.

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

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.
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.
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.
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.
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.