Veggie burgers with slaw

Full of flavour and a healthy option for burger night

1 ratings

85 (inc. 30 mins refrigeration)
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal419
Fat18.3g
Salt0.96g
Sugar11.3g

Recipe by: Aliya Porter | Registered Nutritionist

Are you looking for a meatless alternative to a burger that still tastes yummy? This burger gets its flavour from mushrooms and butternut squash whilst the almonds and quinoa provide protein. Serve on a wholemeal bun for that essential burger feel.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

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Suitable for young cooks

Ingredients

For the burgers

400g butternut squash, peeled, deseeded and diced into 2cm x 2cm cubes
60g quinoa
100g chestnut mushrooms, finely chopped
60g ground almonds
40g sundried tomatoes, finely chopped
1 teaspoon garlic granules
1 large egg, beaten
Black pepper (to taste)

For the coleslaw

160g white cabbage, finely sliced
130g carrot, peeled and grated
30g red onion finely sliced
4 tablespoons low fat plain yoghurt
1 teaspoon white wine vinegar
Black pepper (to taste)

To serve

4 wholemeal buns
Handful of baby leaf spinach

Method

Boil the butternut squash for about 20 minutes until soft. Drain, mash and set aside.
Meanwhile cook the quinoa by adding 180ml water to the quinoa in a pan, cover and bring to the boil. Reduce the heat and simmer for 20 minutes. Once cooked, turn off the heat and leave to stand for 10 minutes, then fluff up with a fork and set aside.
Mix all the ingredients for the burgers (including the cooked squash and quinoa) in a bowl and divide into 4 portions, then shape them into patties on a plate.
Put the burgers in the fridge for 30 minutes (longer if you want) to firm up.
Preheat the oven to 200°C/180°C fan.
Dust a non-stick tray with plain flour and place the burgers onto it. It is easiest to turn the plate upside down to get them off. Dust the tops of the burgers with flour. If you don’t have a non-stick tray, line a tray with baking paper and then dust the baking paper. Bake for 20 minutes.
Meanwhile, put all the ingredients for the coleslaw into a bowl and mix well.
When the burgers are ready, serve in a wholemeal bun with spinach leaves.

Top tip: You could cook double the quantity of butternut squash and use it to top a cottage pie, or cook double the quinoa and make it into a tasty salad for lunch the next day.