Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butternut squash veggie burgers. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash veggie burgers is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Butternut squash veggie burgers is something that I’ve loved my entire life. They’re fine and they look fantastic.
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. small butternut squash, halved and seeds removed. Scoop squash flesh into a small bowl and mash lightly.
To begin with this particular recipe, we have to prepare a few ingredients. You can have butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash veggie burgers:
- Prepare 1/2 butternut squash
- Get 2 tsp fresh or frozen peas
- Get 2 tsp fresh or frozen sweetcorn
- Prepare 1 tsp butternut squash seeds
- Get 1 tsp sunflower seeds
- Get 2 tbsp oats (can be omitted if needed)
- Get 1 tbsp fresh or frozen coriander
- Take 1 egg
- Prepare 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Make ready 1 tbsp oil
- Prepare 1 tsp ground cumin
- Get 30 g raisins (optional but delicious)
- Make ready Salt and pepper to season
These are vegan burgers that are also gluten-free and super healthy. 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! Butternut squash is such a versatile vegetable.
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.
It can be roasted, baked, boiled, mashed, puréed. It's wonderful in soups, stews, salads, pasta, curries I hope you love this Vegan Butternut Squash Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback. 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.
So that is going to wrap it up for this exceptional food butternut squash veggie burgers recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!
