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£3.75Price per unit
£7.50/kgPlease 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.
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.
Try making walnut-sized balls of the mixture and serve wrapped in flatbreads, falafel-style.
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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