Pumpkin & Spinach Burgers in Salad Cups with Vietnamese Dipping Sauce

Servings 4
Prep time 40

You have not lived until you've tried our Pumpkin & Spinach Burgers in salad cups with Vietnamese dipping sauce. So simple & easy to make!

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  • 4 STRONG ROOTS Pumpkin & Spinach Burgers
  • Juice of 2 limes
  • 1 tbsp soy sauce
  • 1 tbsp Thai fish sauce
  • 1 Thai red chilli, finely chopped
  • 1 small garlic clove, crushed
  • 1 tsp toasted sesame seeds
  • 15g fresh coriander (leaves stripped)
  • 1 carrot
  • 100g piece red cabbage (tough stalk removed)
  • 1 apple
  • 1 little gem lettuce (separated into leaves)
  • 50g roasted salted peanuts (roughly chopped)
  • Lime wedges, to serve
  • method (tick as you go)


    Cook the Pumpkin & Spinach Burgers according to instructions on the packet.


    To make the dipping sauce, mix the juice with the soy, fish sauce, chilli, garlic and sesame seeds. Shred a handful of the coriander and add that as well.


    Meanwhile, shred the carrot, red cabbage, and apple. Shred the rest of the coriander and toss everything together. Spoon a little of the salad into each lettuce leaf using it like a cup.


    Cut the Pumpkin & Spinach Burgers into small pieces and add a couple to each lettuce cup.


    Garnish with the peanuts and lime wedges to serve.

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