I’ve recently discovered the power of a mashed sweet potato to hold a pie together, it forms the same function here and makes these burgers moist and delicious as only a sweet potato can! The giant couscous in Iceland’s couscous with vegetable mix added really good texture to this burger and the Moroccan Spice Blend gave it a subtle spiced flavour which worked really well as part of a traditional barbecue!
I added an egg to the sweet potato and couscous mix to hold it all together on the grill but I’m going to be trying them again with tahini for a vegan version – the sweet potato does such a good job I’m not convinced the egg is absolutely necessary! My burgers are such a perfect shape because I formed them using pastry cutters, you can just as easily make nice rustic burgers by shaping them with your hands.
Iceland have such a fabulous selection of frozen veg, veggie burgers and sausages that putting together a vegetarian Barbecue or alfresco dinner is really easy – the first hint of a ray of sunshine and you’re ready to go! I paired my homemade veggie burgers with the ever reliable Linda McCartney vegetarian sausages and frozen corn cobs which I defrosted on the hob and then bunged on the BBQ to char a bit, lovely! I also cooked up some Meditteranean Veg in a Basil Seasoning alongside Asparagus Spears with Salted Butter and Zesty Bean Quinoa all of which were a happy find in my local Iceland! I was pleasantly surprised at how reasonably priced all these ingredients were – it made for a fabulous Friday Feast!
Spicy Couscous Veggie Burgers
- 100 g Iceland frozen sweet potato
- 200 g Iceland frozen couscous with vegetables
- 1 tsp tamari soy sauce
- Freshly ground black pepper
- 1 egg lightly beaten
- 50 g wholewheat breadcrumbs
- 2 Burger buns
- Fresh tomatoes
- Cook the frozen mashed sweet potato and couscous mix according to packet instructions (7 minutes in the microwave for the couscous and 5 minutes for the sweet potato)
- Mix the sweet potato and couscous together in a bowl, add tamari and taste - add pepper to taste
- Stir in the egg
- Add the breadcrumbs and mix well
- Press half the burger mix into a lightly oiled 9cm round pastry cutter, remove the pastry cutter carefully, pushing the burger mix down gently with your fingertips as you go (or forgo the cutter and form it all into a rustic burger shape with your hands!)
- Repeat with the remaining mixture
- Chill for half an hour
- Cook on a hot grill for 10 - 15 minutes, turning occasionally or in an oven at 200C for 15 - 20 minutes, turning once
- Serve in soft burger baps with your favourite trimmings
What I really like about frozen food is the convenience of having something there at my fingertips, ready to go. I don’t have to worry that it might rain on my parade and everything will wilt waiting for summer to finally put in an appearance, I can grab the ingredients for a cracking meal the moment that sun has put his hat on – that’s the #poweroffrozen!
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