Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butternut squash veggie burgers. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Butternut squash veggie burgers is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Butternut squash veggie burgers is something which I have loved my whole life. They are fine and they look fantastic.
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. Today we're making the BEST veggie burgers of all time!
To begin with this recipe, we must first prepare a few components. 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:
- Prepare 1/2 butternut squash
- Prepare 2 tsp fresh or frozen peas
- Prepare 2 tsp fresh or frozen sweetcorn
- Make ready 1 tsp butternut squash seeds
- Take 1 tsp sunflower seeds
- Take 2 tbsp oats (can be omitted if needed)
- Make ready 1 tbsp fresh or frozen coriander
- Make ready 1 egg
- Prepare 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Take 1 tbsp oil
- Prepare 1 tsp ground cumin
- Prepare 30 g raisins (optional but delicious)
- Take Salt and pepper to season
You can puree roasted butternut squash at home for this recipe or opt for a store bought puree, totally up to you! 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! 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.
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.
Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Butternut squash is such a versatile vegetable. 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.
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