Bubble & Squeak Burger

Name: Bubble & Squeak Burger
Prep time: 40 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Seeded Burger Buns; Potatoes; Cauliflower; Leek; Kale; Savoy cabbage; Parsley; Chives; Cheddar cheese; Egg; Salt; Pepper; Oil; Plain flour; Tomatoes; Tomato relish; Streaky bacon

Don’t go wasting those Sunday roast or Christmas dinner leftovers - put them in a burger in this easy leftovers meal idea!

1 hourServes 4

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Make them from scratch or use up your leftover potatoes and vegetables from a Sunday roast or Christmas dinner and create these tasty Bubble and Squeak Burgers.

You can use whatever veg you like, but we’ve opted for cauliflower, leek, kale and cabbage. Serve with some sliced tomatoes and salsa inside a Baker Street Seeded Burger Bun, and if you’re feeling really fancy why not try adding some crispy bacon for an extra treat.

We’ve got more ways to help you and your family tackle food waste at home – take a look at our dedicated Food Waste page for tips and tricks to use up any leftover Baker Street products.

There are also some great resources online you can take a look at including the Love Food Hate Waste website for more ideas.

To make a vegetarian or vegan alternative

Instead of using an egg to bind the burgers, use a vegan alternative like ground flaxseed or chia seeds mixed with water. Swap the grated cheese for a vegan, dairy-free alternative, use a vegetable-based oil and leave the streaky bacon out of the recipe.

Ingredients

4 Baker Street Seeded Burger Buns
450g boiled potatoes, crushed
A large handful cauliflower florets
1 leek, thinly sliced
Large handful kale, shredded
2 handfuls savoy cabbage, chopped
1 tbsp chopped parsley or chives
A handful grated cheddar
1 egg
Salt and pepper
2 tbsps oil
Plain flour, for dusting
2 tomatoes, sliced
Tomato relish or chutney
Cooked streaky bacon (optional)

Steps

If you’re making your Bubble and Squeak Burgers from scratch, cook all of your veg and allow to cool.
Mash the potato and cauliflower in a pan or bowl but make sure to leave it a bit chunky. Add the rest of the veg and mix well.
Add the herbs (parsley, chives or a mix of both) and grated cheese and crack in the egg. Season generously with salt and pepper then mix well.
Divide the mixture into 4 balls then shape into patties and place on a plate. Cover and place in the fridge for half an hour.
Heat the oil in a large frying pan over medium heat. Dust the patties with a little flour then carefully add to the hot pan. Fry for about 4 minutes on each side until golden brown and completely heated through.
Whilst the patties are cooking, warm the Seeded Burger Buns according to the pack instructions.
Spread a little relish onto the base of each warmed burger bun, then add a bubble and squeak patty.
Top with some slices of tomato and a few rashers of bacon if you like, then pop on the burger lids.