Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash veggie burgers. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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! These are vegan burgers that are also gluten-free and super healthy.
Butternut squash veggie burgers is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Butternut squash veggie burgers is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Butternut squash veggie burgers:
- Prepare 1/2 butternut squash
- Get 2 tsp fresh or frozen peas
- Take 2 tsp fresh or frozen sweetcorn
- Prepare 1 tsp butternut squash seeds
- Make ready 1 tsp sunflower seeds
- Get 2 tbsp oats (can be omitted if needed)
- Get 1 tbsp fresh or frozen coriander
- Prepare 1 egg
- Prepare 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Prepare 1 tbsp oil
- Prepare 1 tsp ground cumin
- Get 30 g raisins (optional but delicious)
- Take Salt and pepper to season
I was forced to leave the veggie bit out of the title because I. small butternut squash, halved and seeds removed. 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!
Instructions to make Butternut squash veggie burgers:
- 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 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! I love homemade veggie burgers and these Acorn Squash Veggie Burgers are my latest creation. Well actually, they were created by my husband, Marcus. If you didn't want to use acorn squash, this could also probably work with sweet potato, butternut squash or pumpkin.
So that’s going to wrap this up for this exceptional food butternut squash veggie burgers recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
