Butternut squash veggie burgers
Butternut squash veggie burgers

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, butternut squash veggie burgers. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut squash veggie burgers is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Butternut squash veggie burgers is something that I’ve loved my entire life. They are fine and they look wonderful.

Butternut Squash Veggie Burgers are definitely something you can feel good about eating. Well, unless you eat a big bowl of ice cream after words. But there again, I won't judge you for that either.

To get started with this particular recipe, we must prepare a few ingredients. You can have butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Butternut squash veggie burgers:
  1. Prepare 1/2 butternut squash
  2. Prepare 2 tsp fresh or frozen peas
  3. Take 2 tsp fresh or frozen sweetcorn
  4. Prepare 1 tsp butternut squash seeds
  5. Make ready 1 tsp sunflower seeds
  6. Get 2 tbsp oats (can be omitted if needed)
  7. Get 1 tbsp fresh or frozen coriander
  8. Make ready 1 egg
  9. Take 75 g cooked rice (overcook slightly to ensure rice is sticky)
  10. Take 1 tbsp oil
  11. Prepare 1 tsp ground cumin
  12. Take 30 g raisins (optional but delicious)
  13. Make ready Salt and pepper to season

Butternut squash, apple, sweet onion, garlic, sage, thyme - where most of the flavor comes from. Unsalted butter - cooks the onion. Keep pan covered to help the burger cook throughout and not dry out. Notes on butternut squash black bean quinoa burgers: The quinoa and butternut squash need to be cooked ahead for these burgers so plan accordingly.

Steps to make Butternut squash veggie burgers:
  1. 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.
  2. In the meantime cook the rice according to packet instructions. Add raisins and return to heat until soft, then set aside.
  3. Roast seeds on an oven tray or dry fry in a hot pan until lightly golden. Add spice and cook for 1 minute. Season.
  4. 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.
  5. In the meantime roughly cube then mash the butternut squash.
  6. Stir into rice, add veg and seeds, and oats. Add butternut squash and stir to combine.
  7. Crack the egg and whisk lightly in a separate bowl.
  8. 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.
  9. 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.

Veggie burgers sometimes get a bad rap for being too crumbly, too starchy, too soy heavy, too soggy leftover… the list goes on. These butternut squash burgers are none of these things. They hold together perfectly, are crispy on the outside and taste even better for lunch the next day. I've made these black bean butternut burgers so many times in the past few weeks that my freezer is like a shrine to butternut burgers. I love the taste of butternut squash.

So that’s going to wrap this up for this exceptional food butternut squash veggie burgers recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!