Vietnamese Pumpkin & Spinach Burgers in Salad Cups

servings 4
prep time 40 Minutes

You have not lived until you’ve tried our Pumpkin & Spinach Burgers in salad cups with Vietnamese dipping sauce. So simple & easy to make!



4 STRONG ROOTS Pumpkin & Spinach Burgers
Juice of 2 limes
1 tbsp soy sauce
1 tbsp Thai fish sauce
1 Thai red chilli, finely chopped
1 small garlic clove, crushed
1 tsp toasted sesame seeds
15g packet fresh coriander (leaves stripped)
1 carrot
100g piece red cabbage (tough stalk removed)
1 apple
1 little gem lettuce (separated into leaves)
50g roasted salted peanuts (roughly chopped)
Lime wedges, to serve

method (tick as you go)


Cook the Pumpkin & Spinach Burgers according to instructions on the packet.


To make the dipping sauce, mix the juice with the soy, fish sauce, chilli, garlic and sesame seeds. Shred a handful of the coriander and add that as well.


Meanwhile, shred the carrot, red cabbage, and apple. Shred the rest of the coriander and toss everything together. Spoon a little of the salad into each lettuce leaf using it like a cup.


Cut the Pumpkin & Spinach Burgers into small pieces and add a couple to each lettuce cup.


Garnish with the peanuts and lime wedges to serve.

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