Bubble & squeak hamburgers

Name: Bubble & squeak hamburgers
Total time: 25 min
Yield: 4
Ingredients: 1 red onion; 2 teaspoons cider vinegar; 600 g mixed leftover roast veg, including potatoes, swede, parsnips, carrots, sprouts; 280 g higher-welfare cooked ham; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 4 English muffins or rolls; 1 handful of lettuce leaves, such as baby cos, frisée; ketchup optional

“A satisfying supper that’s a brilliant way to use leftover vegetables and ham. It’s a pretty loose recipe – you want the burgers to hold together, so you need enough vegetables to bind the ham, but you don’t want too much veg, or the texture will be overly mushy. ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Pork, Christmas, Thanksgiving, Jamie Magazine

Nutrition per serving

Calories

558

28%
Fat

20.2g

29%
Saturates

6.4g

32%
Protein

28.2g

56%
Carbs

59.5g

23%
Sugars

18.6g

21%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

Tap For Method

Ingredients

1 red onion
2 teaspoons cider vinegar
600 g mixed leftover roast veg, including potatoes, swede, parsnips, carrots, sprouts
280 g higher-welfare cooked ham
2 tablespoons unsalted butter
1 tablespoon olive oil
4 English muffins or rolls
1 handful of lettuce leaves, such as baby cos, frisée
ketchup , optional

Tap For Method

Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

Peel and slice the onion, then place in a small bowl. Cover with the vinegar and set aside.
Mash all the veg well with a potato masher, then shred add the ham and season generously. Mix together well, then shape into 4 burgers and chill in the fridge to firm up, until ready to use.
Heat the butter and oil in a large frying pan over a medium heat and cook the burgers, in batches if needed, for 3 to 5 minutes each side or until crisping up and turning golden brown.
To serve, slice the muffins or burger rolls in half and fill with the bubble and squeak hamburgers, pickled red onion, lettuce and ketchup, if desired.

Tip

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