IRE
UK
USA 
You get the best of both worlds in this recipe. We combine the earthy goodness of Beetroot & Bean Burger with the rich robustness of the Pumpkin & Spinach Burger to bring an explosion of flavour and texture atop fresh greens. Add in a side of Oven Baked Sweet Potato Fries and you end up with a burger bowl that’ll keep you satisfied all day long.
ingredients
1 Pumpkin & Spinach Burger
1 Beetroot & Bean Burger
80g portion of Oven Baked Sweet Potato Fries
2 handfuls of mixed leaf salad (baby kale,
curly kale)
Handful of red cabbage, sliced
2 tbsp olive oil
Salt and pepper to taste
Handful of edamame Beans
Sprinkle of pomegranate seeds
method (tick as you go)
Preheat the oven to 200 °C.
Place the Oven Baked Sweet Potato Fries, the Beetroot & Bean Burger and Pumpkin & Spinach Burger on a baking tray and cook as per pack instructions.
Place the mixed leaf salad in a large bowl and mix with the olive oil, ensuring all of the leaves are fully coated. Season to taste. Add some balsamic vinegar for a hint of sweetness.
Once the fries and burgers are cooked, arrange in a bowl along with the salad and serve.