This juicy burger and chilli spiced butternut squash chips make a tasty combo
Classic beef burger
Prep: 10 Mins
Cook: 40 Mins
- 1 whole Butternut Squash, medium, peeled and deseeded
- 5g Morrisons Garlic Granules
- 1 level teaspoon Cayenne Pepper
- ½ level teaspoons Chilli flakes
- 10 spray(s) Calorie controlled cooking spray
- ½ medium Onion(s), finely chopped
- 500 g Extra lean beef mince (5% fat), raw
- 1 medium Egg, whole, raw, lightly beaten
- 4 spray(s) Calorie controlled cooking spray
- 4 leaf/leaves Lettuce, small
- 1 small Red onion(s), sliced
- 1 medium Pickled Gherkins, drained, sliced
- 1 large Tomato, sliced
- 4 medium Burger Bun(s)
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the butternut squash into chunky chips and put in a large roasting tin. Mix together the garlic granules, cayenne pepper and chilli flakes, then sprinkle over the chips and toss to coat. Spray with cooking spray and and toss again. Bake for 35-40 minutes, or until golden and tender, then serve.
- Meanwhile, in a small bowl, mix onion, mince and egg until combined. Shape the mixture into 4 patties about 2cm thick.
- Mist a griddle pan or frying pan with calorie controlled cooking spray and put over a medium heat. Cook the burgers for 15 minutes, turning occasionally, until cooked through.
- Serve each burger in a bun with lettuce, red onion, gherkins and tomatoes, with the butternut squash chips on the side.