Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, butternut squash veggie burgers. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission There is nothing like a burger and fries, but the best part about veggie burgers is that you can mix up the flavors so easily. small butternut squash, halved and seeds removed. Scoop squash flesh into a small bowl and mash lightly.
Butternut squash veggie burgers is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Butternut squash veggie burgers is something that I’ve loved my whole life. They’re fine and they look wonderful.
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 can achieve that.
The ingredients needed to make Butternut squash veggie burgers:
- Get 1/2 butternut squash
- Make ready 2 tsp fresh or frozen peas
- Make ready 2 tsp fresh or frozen sweetcorn
- Get 1 tsp butternut squash seeds
- Get 1 tsp sunflower seeds
- Take 2 tbsp oats (can be omitted if needed)
- Take 1 tbsp fresh or frozen coriander
- Take 1 egg
- Get 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Make ready 1 tbsp oil
- Make ready 1 tsp ground cumin
- Get 30 g raisins (optional but delicious)
- Make ready Salt and pepper to season
They're super thin and don't really resemble a real burger at all. I absolutely LOVE butternut squash and it's perfect in these veggie burgers. We're of course also using white beans (hence the name of the recipe), but to. First off, these are totally veggie burgers.
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.
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. User Rating: These homemade black bean butternut squash veggie burgers are a delicious and healthy alternative to traditional hamburgers, and because they are made from scratch, they are a healthier alternative to store-bought veggie burgers, which frequently include a variety of additives. Our Butternut Squash Veggie Cakes make the ultimate snack or side dish.
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