Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, butternut squash veggie burgers. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut squash veggie burgers is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Butternut squash veggie burgers is something that I’ve loved my whole life.
Butternut Squash Veggie Burgers Be the first to rate & review! Mildly sweet and creamy, butternut squash is the perfect backdrop to the flavor of warm curry powder that shines through in these. In a large mixing bowl, add the butternut squash, apples, onion, garlic, sage, thyme, egg, coriander, salt and pepper and mash until butternut squash is mashed.
To begin with this particular 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
- Make ready 1 tsp butternut squash seeds
- Prepare 1 tsp sunflower seeds
- Prepare 2 tbsp oats (can be omitted if needed)
- Get 1 tbsp fresh or frozen coriander
- Take 1 egg
- Take 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Take 1 tbsp oil
- Get 1 tsp ground cumin
- Get 30 g raisins (optional but delicious)
- Take Salt and pepper to season
Switch up your regular burger routine with this flavor bomb of fall flavors. Mix and match the toppings for your favorite combos every time. Finishing up with my Butternut Squash theme, today's recipe is for Butternut Squash & Bean Burgers. If you have the squash in your fridge from the How to Roast Butternut Squash post, then this recipe comes together pretty quickly.
Steps 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.
It's a really flavorful vegetarian burger option. We make them and freeze them and then they are available for my vegetarian daughter to defrost any time the. butternut squash I love the taste of butternut squash. It's sweet, nutty and smooth in texture, which makes it the perfect ingredient for making the burger patty. It gives the latter a lovely soft bite while intensifying the flavour of the butternut and chickpea burger. In a large mixing bowl add the lentils, butternut squash, finely sliced spring onions, crushed garlic, spices, flour, and coriander stalks.
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