Veggie burgers with slaw

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Veggie burgers with slaw

Full of flavour and a healthy option for burger night

85 (includes 30 mins refrigeration time)

Serves 4

Aliya Porter

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.

> See all our recipes suitable for young cooks

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Two hands - one large, one smallSuitable for young cooks

Aliya Porter

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.

> See all our recipes suitable for young cooks

> Get a free copy of the cookbook this recipe is from

Two hands - one large, one smallSuitable 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

CALORIES: 419

FAT: 18.3g

5 A DAY: 2

SALT: 0.96g

SUGAR: 11.3g

Method

  1. Boil the butternut squash for about 20 minutes until soft. Drain, mash and set aside.
  2. 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.
  3. 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.
  4. Put the burgers in the fridge for 30 minutes (longer if you want) to firm up.
  5. Preheat the oven to 200°C/180°C fan.
  6. 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.
  7. Meanwhile, put all the ingredients for the coleslaw into a bowl and mix well.
  8. 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.

Children can help with measuring out ingredients, cutting the sundried tomatoes with scissors (with supervision), cutting the mushrooms (with supervision), breaking and beating the eggs, mashing the butternut squash and making the burger patties.

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