Butternut Squash Burger
Hello & Happy Thursday!
When the holidays hit, there is always leftovers that can be enjoyed throughout the week. However, I don’t know about you, but when it comes to enjoying these so called leftovers, I get bored.
That being said, I wanted to think up the most perfect concept that would aid in salvaging those leftovers, but using them to create something bigger and better.
My train of though was, if I can just take all those magical seasonal flavors, throw them together, and boom.. I’d have pure amazingness derived from leftovers!
and well, that’s exactly what this Butternut Squash Burger is!
This recipe came to fruition while brainstorming about the perfect Thanksgiving veggie burger. One that packs all my favorite fall veggies and herbs, that’s savory, yet sweet, and is packed to the max with nutrients and no processed ingredients.
What I love about this concept is, everything. It has minimal affordable ingredients, requires minimal effort, uses oats as a binder instead of flour, is packed with nutrients, has aesthetic appeal, is savory, sweet, and even tart with the pickled onions, and has multiple textures.
If you have an affinity for fall eats, then this burger will be your saving grace! You need to try my recipe for a vegan Butternut Squash Burger!
Why this recipe rocks:
Pickled red onion will change your life
Great for fall entertaining
Serves 1 burger
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 3 cups diced, uncooked butternut squash
- 1 medium red onion, chopped (about 1 cup)
- 2 cups diced apples
- 1 Tb olive oil
- ¾ cup oats (quick or rolled)
- 1 garlic clove, minced
- 2 tablespoons chopped, fresh sage
- ¾ teaspoon dried thyme
- 1 can chickpeas, rinsed and drained
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon groung nutmeg, optional
- ¼ cup pumpkin seeds (sub other nut or seed, if desired)
- 1/3 cup dried cranberries (chopped)
- 1/2 cup pecans (toasted/crushed)
- 3 cups arugula
- 3 avocados
- 1/2 cup Follow Your Heart vegan mayo
- 1 packages of shiitakes (sliced)
- 1 tbs tamari
- 1 tbs liquid smoke
- 2 tbs coconut oil
- 1 tbs vegan Worcestershire
- 1 tsp red pepper flakes
- 1 red onion sliced
- 3 cups white vinegar
- Pickled red onion: Slice the onions and throw in a jar of vinegar. Let it sit overnight, pure amazingness!
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms in midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
- Preheat oven to 425°F and line a baking sheet with parchment paper. Add squash, chopped onion roughly chopped apples to baking sheet. Toss with olive oil to coat and season with salt and pepper. Place in oven for 20 minutes, toss with spatula, and return to oven for an addition 15-20 minutes or until the mixture begins to brown. Remove from oven and set aside.
- Place the oats in the bowl of a food processor. Process until a fine flour is achieved.Now add the minced garlic, sage, thyme, chickpeas, salt, pepper, nutmeg, and pumpkin seeds, along with the roasted mixture to the food processor . Pulse a 10-15 times to combine, but bot complete mush. You may have to do this in batches. Remove mixture from food processor and toss in dried cranberries and smashed toasted pecans. Shape the mixture into 6 patties.
- Heat a large skillet over medium-high heat. Coat with a drizzle of olive and being to cook veggie burgers 6 minutes on first side, or until well browned. Flip burgers and continue to cook on other side an additional 4-6 minutes or until that side is well browned as well. Serve warm and top with arugula, vegan mayo, avocado, shiitake bacon, and pickled red onion!