If you are often looking for recipes for tasty Slimming World vegetarian burgers and struggle to find anything you like then look no further. These butternut squash burgers are full of flavour, easy to make and will impress guests. The recipe was adapted from one found in Waitrose. We all enjoyed it for lunch so I know you will too.
Making the butternut squash burgers healthier
This recipe for yummy butternut squash and sweet potato veggie burgers can be changed around. It can easily be made to be healthier.
Firstly omitting the mayonnaise or swapping to lighter mayonnaise can make a small difference.
If you use wholemeal bread rolls it would be a little healthier than a brioche bun.
The total flour used in the recipe is negligible and I wouldn’t worry about changing it or omitting it just to save a few calories.
Making these burgers on a budget
The total cost of this butternut squash and sweet potato veggie burgers recipe is pretty good. There are though a few places money could be saved. Watch out for when the Merchant Gourmet packs are on offer. They have a good expiry so will keep them until you need them.
What to serve the burgers with
Other unofficial Slimming World vegetarian burgers
If these butternut squash burgers are not to your liking then why not try the other vegetarian burgers I have recipes for.
More recipes you might enjoy
You can find all of my butternut squash tips and recipes here which are perfect if you now realise you enjoy butternut squash after trying it in these butternut squash and sweet potato veggie burgers.
Here are some recipes I am sure you will love if you are looking for similar recipes.
This vegan burger recipe sounds amazing so definitely, one I am putting on my list to try, have you tried it yet?
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A good healthy veggie burger that is perfect for all the family
350g diced butternut and sweet potato
250g pack Merchant Gourmet smoky spanish-style grains and rice
2 tsp smoked paprika
25g pack flat leaf parsley roughly chopped
1 lemon, zest plus juice to serve
1 tsp plain flour, plus extra for dusting
2 tsp frylight
4 brioche burger buns
4 heaped tbsp mayonnaise with a sprinkle of pepper to add a bit of flavour
120g peppery salad or any salad you would like
1. Simmer the squash and sweet potato in salt water for 8- 10 minutes until tender, then drain and mash. Let it cool then, mix with the grains and rice, 2 teaspoons of paprika, chopped parsley, lemon zest and 1 teaspoon of flour. Season well to your tastes. Shape into 4 burgers, dusting your hands with a little flour to help.
2. Heat the frylight in a non-stick griddle pan and cook the burgers over a medium heat for 5 minutes on each side until darkened and golden. Stir the garlic into the mayo (Ben had the idea of putting in a little parsley too, I thought he was mad but I was wrong!) and mix well.
3. Put a handful of salad leaves on each bun bottom and sit a burger on top. Add a good dollop of garlic mayo (we put in pepper to taste aswell). Put each on a plate and add the bun top and garnish with the salad and take a bite! Bon appetit!
Keywords: Veggie burger, burgers, butternut squash,
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