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