Squash and Lentil Burgers served in Crusty Brown Rolls

A high street alternative burger done in a healthy fun way, ensuring kids get the vegetables they require.
  • 0:50 TIME
  • 10 portions

INGREDIENTS

200g mushrooms finely chopped

200g butternut squash grated

200g cooked lentils

100g breadcrumbs

2 eggs beaten

30g fresh parsley finely chopped

2 garlic cloves finely chopped

150g MAGGI® Mashed Potato Flakes (following the cold method)

10 crusty rolls, brown

150g mozzarella, sliced into 10

150g salad leaves 

150g MAGGI® Rich & Rustic Tomato Sauce

METHOD

Prep: 30 minutes. Cook: 20 minutes.

  1. Simply mix together mushrooms, butternut squash, lentils, breadcrumbs, eggs, parsley, garlic and prepared mashed potato.
  2. Form into 10 burger patties, cover and chill for at least 1 hour
  3. Bake on greaseproof paper in an oven preheated to 180⁰C for 25 minutes
  4. Serve stuffed into a crusty roll with a slice of mozzarella, fresh salad and rustic ketchup.

CHEF'S TIP

This recipe also makes great vegetarian meatballs. 

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

715 kJ

170 kcal

1376 kJ

326 kcal

8400 kJ

2000 kcal

16%

Fat

3.6g

7.0g

70g

10%

of which: saturates

1.7g

3.2g

20g

16%

Carbohydrate

25.5g

49.0g

260g

19%

of which: sugars

2.1g

4.1g

90g

5%

Fibre

2.8g

5.3g

-

-

Protein

7.4g

14.2g

50g

28%

Salt

0.72g

1.38g

6g

23%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.