Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash veggie burgers. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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. Today we're making the BEST veggie burgers of all time!
Butternut squash veggie burgers is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Butternut squash veggie burgers is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook 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
- Make ready 2 tsp fresh or frozen peas
- Take 2 tsp fresh or frozen sweetcorn
- Get 1 tsp butternut squash seeds
- Prepare 1 tsp sunflower seeds
- Get 2 tbsp oats (can be omitted if needed)
- Take 1 tbsp fresh or frozen coriander
- Take 1 egg
- Take 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Prepare 1 tbsp oil
- Prepare 1 tsp ground cumin
- Make ready 30 g raisins (optional but delicious)
- Get Salt and pepper to season
First off, these are totally veggie burgers. 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.
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.
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. In addition to being deliciously packed with flavor, these burgers share another of my favorite aspects of Thai curries. Butternut squash fries are the perfect side for a veggie burger and butternut squash soup? This December, we're republishing updated recipes from Oh My Veggies' first year.
So that’s going to wrap this up for this special food butternut squash veggie burgers recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
