Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, butternut squash veggie burgers. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
I've made plenty of veggie burgers in the past few years and discovered that there are three keys to keeping your butternut squash burgers together. Oats - by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour. Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
Butternut squash veggie burgers is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Butternut squash veggie burgers is something that I have loved my entire life.
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 can achieve that.
The ingredients needed to make Butternut squash veggie burgers:
- Take 1/2 butternut squash
- Take 2 tsp fresh or frozen peas
- Take 2 tsp fresh or frozen sweetcorn
- Make ready 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
- Take 1 egg
- Get 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Make ready 1 tbsp oil
- Get 1 tsp ground cumin
- Prepare 30 g raisins (optional but delicious)
- Get Salt and pepper to season
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'm constantly on the hunt for a good gluten-free veggie burger. Veggie burgers sometimes get a bad rap for being too crumbly, too starchy, too soy heavy, too soggy leftover… the list goes on.
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.
These butternut squash burgers are none of these things. They hold together perfectly, are crispy on the outside and taste even better for lunch the next day. 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.
So that is going to wrap this up with this special food butternut squash veggie burgers recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
