BBQ Pumpkin & Spinach Burger With Spicy Mango Salsa

servings 4
prep time 30 MINUTES

Get ready for summer with our amazing plant-based BBQ Pumpkin & Spinach Burger. Sweet and spicy salsa, zingy pickled onions and Pumpkin & Spinach Burgers grilled to perfection on the BBQ. This is a must-try for the summer, whoever said the summer BBQ was just for meat-eater!

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ingredients

4 Strong Roots Pumpkin & Spinach Burgers
4 brioche buns
4 handfuls of fresh baby spinach

Spicy Mango Salsa
1 ripe mango, diced
1 small red chili, chopped
Juice of 1 lime
1 tsp chopped coriander
Salt & pepper

Pickled Red Onion
1 red onion, chopped
150ml white wine vinegar
1 tsp of sea salt
2 tsp brown sugar

method (tick as you go)

1

Begin by making the pickled red onion. Place all the pickle ingredients into a small saucepan and bring to the boil. Remove from the heat and allow to cool for 20 minutes before serving.

2

Into a bowl place the diced mango , finely chop and add the red chill and coriander. Squeeze in the juice of 1 lime before adding the seasoning . Set aside to chill.

3

Preheat the BBQ to a medium heat. Add the Burgers to the grill and cook for four minutes on each side. When they're finished add to the upper rack to keep warm

4

Place the brioche buns on the BBQ for one minute to toast.

5

Lay a handful of the baby spinach on each of the toasted bun bases.

Divide the mango salsa between the 4 bun bases. Place the Pumpkin & Spinach Burgers over this. Spoon the red onion pickle and top with the toasted brioche bun.

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