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Butternut, sweet potato & grain burgers
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350g diced butternut and sweet potato
250g pack Merchant Gourmet Smoky Spanish-Style Grains & Rice
2 tsp smoked paprika, plus extra for sprinkling
25g pack 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 heaped tbsp mayonnaise
120g bag Waitrose & Partners 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 non-stick 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.
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.
This recipe appeared within the February 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2020.