Butternut, sweet potato & grain burgers

Step by Step

Step 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.

Step 2

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.

Step 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.

Ingredient

Unwaxed lemon

1 1
Flat leaf parsley

25 grams 0.06 lbs
Smoked paprika

2 tsp 2 tsp
Sunflower oil

2 tsp 2 tsp
Mayonnaise

4 tbsp 2 fl. ozs
Garlic clove

1 1
Plain flour

1 tsp 1 tsp
Rainbow side salad

120 grams 0.26 lbs
Merchant gourmet smoky spanish-style grains & rice

250 grams 0.55 lbs
Large burger buns

4 4
Diced butternut and sweet potato

350 grams 0.77 lbs

Butternut, sweet potato & grain burgers

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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