Butternut squash veggie burgers. Switch up your regular burger routine with this flavor bomb of fall flavors. I usually keep my burgers pretty simple, roast some veggies or cook rice if needed, pulse in a food processor, shape and cook. Today we're making the BEST veggie burgers of all time!
Scoop squash flesh into a small bowl and mash lightly. These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein! You can have Butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Butternut squash veggie burgers
- You need 1/2 of butternut squash.
- Prepare 2 tsp of fresh or frozen peas.
- You need 2 tsp of fresh or frozen sweetcorn.
- Prepare 1 tsp of butternut squash seeds.
- You need 1 tsp of sunflower seeds.
- It's 2 tbsp of oats (can be omitted if needed).
- You need 1 tbsp of fresh or frozen coriander.
- You need 1 of egg.
- You need 75 g of cooked rice (overcook slightly to ensure rice is sticky).
- It's 1 tbsp of oil.
- It's 1 tsp of ground cumin.
- You need 30 g of raisins (optional but delicious).
- Prepare of Salt and pepper to season.
First off, these are totally veggie burgers. I was forced to leave the veggie bit out of the title because I suffer from severe AA. You can puree roasted butternut squash at home for this recipe or opt for a store bought puree, totally up to you! This is also a great use for leftover holiday sides so pumpkin.
Butternut squash veggie burgers step by step
- Roast butternut squash. Cut in half lengthways and pop onto an oven tray into an oven at 180C for approximately 30 minutes until the skin is browning. Cool. Remove seeds and set aside..
- In the meantime cook the rice according to packet instructions. Add raisins and return to heat until soft, then set aside..
- Roast seeds on an oven tray or dry fry in a hot pan until lightly golden. Add spice and cook for 1 minute. Season..
- Add frozen peas, sweetcorn, spinach and coriander if using to pan. Either switch off and allow remaining heat to defrost veg or keep on lowest heat setting and watch carefully..
- In the meantime roughly cube then mash the butternut squash..
- Stir into rice, add veg and seeds, and oats. Add butternut squash and stir to combine..
- Crack the egg and whisk lightly in a separate bowl..
- Form patties with mixture. Dip in egg and place into a frying pan just lightly covered in oil to prevent sticking. Cook on one side at a low temperature for 10-15 minutes until golden brown and then flip over for 10 minutes..
- Alternatively, pop into a warm oven at 190C for 30 minutes. Serve warm in a bun with salad and spicy mayonnaise or cold as a delicious starter..
These butternut squash burgers out just as delicious as I'd hoped. A big, hearty Thai meal, stuffed into a bun and dripping (literally, see the photos?) with peanut butter sauce. In addition to being deliciously packed with flavor, these burgers share another of my favorite aspects of Thai curries. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays.