Makes 4 burgers

Smoky Butternut Squash, White Bean & Couscous Burgers

These tasty and vegan-friendly couscous burgers are hearty and packed with smoky flavour. Great for a weeknight meal or a weekend lunch. We’ve used pine nuts for their delicious buttery texture but you can swap for your favourite chopped nuts if you prefer. The burgers are also great with some added crumbled feta (if non vegan) and if you like things spicy add some chopped fresh chilli. Serve with fries/wedges and salad.


Preheat the oven to 200C/180Cfan/Gas 6

Put the butternut squash chunks on a tray and drizzle with olive oil. Sprinkle over 1 tsp of the paprika, the cumin and the minced garlic, season with salt and pepper and toss to coat. Roast for 20-25 minutes until tender but still with bite.

Put the beans on a baking tray and pat dry. Add to the oven with the squash and cook for 15 minutes until nicely dried out but still with texture. Remove the squash and beans from the oven and allow to cool a little.

Meanwhile prepare the couscous according to the packet instructions and set aside.

Put the beans and squash in a food processor along with the parsley, lemon zest, cayenne and remaining paprika and pulse 3-4 times until combined but still with plenty of texture. Alternatively mash together with a fork, leaving plenty of texture.

Tip into a bowl along with the couscous, spring onions, pine nuts and enough of the cracker crumbs to bring everything together. Season with salt and pepper and mix well.  The mixture should be moist but firm – if too dry add a little vegan mayonnaise, if too wet add a few more cracker crumbs. Using lightly damp hands, shape into 4-6 burgers. Cover and chill for 20 minutes.

Heat a drizzle of olive oil in a heavy based frying pan over a medium heat. Add the burgers and cook on each side until golden and warm all the way through. Alternatively place on a lightly oiled baking tray, spray with oil and bake for 20-25 minutes at 200C/180C fan, turning once.

Mix the garlic in with the mayonnaise with a small pinch of paprika. Put a dollop on the bottom of the burger buns. Add lettuce and sit a burger on top. Add slices of tomato, another dollop of mayo and the burger top.



  • For the Burgers
  • 450g of peeled & deseeded butternut squash, chopped into 1-2cm chunks
  • olive oil, for drizzling
  • 2 tsp sweet smoked paprika, plus an extra pinch
  • ½ tsp ground cumin
  • 2 cloves of garlic, minced
  • 1 x 400g tin of cannellini beans
  • 1 x packet Ainsley Harriott Tomato & Chilli Couscous
  • 2 tbsp chopped parsley
  • zest of 1 lemon
  • pinch of cayenne (adjust according to taste)
  • 2 spring onions, finely sliced
  • 3 tbsp pine nuts, toasted
  • 3 cream crackers or similar crackers, blitzed to a coarse crumb
  • sea salt and freshly ground black pepper
  • To Serve
  • 4 tbsp (vegan) mayonnaise
  • 1 small clove of garlic, minced
  • 4 burger buns, toasted
  • shredded lettuce
  • tomato