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Butternut squash veggie burgers is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Butternut squash veggie burgers is something that I’ve loved my whole life. They are nice and they look wonderful.
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 get started with this recipe, we have to prepare a few components. You can have butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you cook that.
Composition needed to make Butternut squash veggie burgers:
- 1/2 butternut squash
- 2 tsp fresh or frozen peas
- 2 tsp fresh or frozen sweetcorn
- 1 tsp butternut squash seeds
- 1 tsp sunflower seeds
- 2 tbsp oats (can be omitted if needed)
- 1 tbsp fresh or frozen coriander
- 1 egg
- 75 g cooked rice (overcook slightly to ensure rice is sticky)
- 1 tbsp oil
- 1 tsp ground cumin
- 30 g raisins (optional but delicious)
- Salt and pepper to season
It's meatless, healthy, vegetarian and prepared with thanksgiving leftovers - cranberry sauce and butternut Why not make this burger with butternut squash? Preparation for this recipe is very easy and simple. You will need to bake nice piece (slice). Traditionally, veggie burgers are found in the frozen aisle of the grocery store.
Directions 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.
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. 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. Cook our healthy veggie curry using dried mushrooms, spices and butternut squash.
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