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- Diet & lifestyle
- Vegetarian meals
- Veggie burger
These roasted squash burgers are flavoured with garlic and sundried tomatoes and make a lovely alternative to beef burgers that the whole family will enjoy. Also a great way to use up leftover cooked squash.
5 people made this
- 1 delicata squash, halved lengthwise and seeded
- 1 tablespoon olive oil (optional)
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 6 sundried tomatoes, chopped
- 100g breadcrumbs, or more if needed
- 1 egg, beaten
- 20g grated Parmesan cheese
- 4 tablespoons vegetable oil, or as needed
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat an oven to 240 C / Gas 9.
- Place squash on a baking tray; drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Slice into cubes.
- Heat butter in a pan over medium heat; cook and stir shallot and garlic in the melted butter until shallot has softened, 5 to 10 minutes. Add sundried tomatoes; cook until softened, 2 to 3 minutes. Mash squash cubes into shallot mixture until relatively smooth. Remove from heat, transfer mixture to a bowl; cool for 2 to 3 minutes.
- Stir breadcrumbs, egg and Parmesan cheese into squash mixture. Add more breadcrumbs if mixture is too sticky. Season with salt and pepper. Shape mixture into 4 burgers.
- Heat vegetable oil in a large frying pan over medium-high heat; cook veggie burgers in the hot oil until browned, 4 to 5 minutes per side.
You can either leave the squash mixture chunky or puree in a food processor before forming into burgers.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(5)
Reviews in English (3)
I made these as-written, except that I used crumbled goat cheese in place of the parmesan. We really enjoyed the flavor--particularly the sun-dried tomatoes--but there just wasn't enough texture to them to make them satisfying. It was a little too much like eating firm mashed potatoes. Next time I make these, I'm going to try substituting brown rice or kasha for the breadcrumbs, and using larger pieces of onion and sun-dried tomato. We also served these with garlic-marinara sauce on top, which was a wonderful addition.-26 Oct 2014
by Linda T
Delicious. I didn't add in the skin as I am cannot digest it well and I used less oil. The sun dried tomatoes were excellent in this. next time, I will also toss in some chopped fresh spinach. If you don't have a shallot, a mild onion would work fine..-16 Sep 2014
by Rebecca Jenkins
I've made this a few times-absolutely delicious. I put it over a piece of oatnut toast with an american cheese slice and raspberry jelly-to die for-20 Nov 2015
Vegan Sweet Potato Squash Burgers Squash burgers with sweet potato are super easy to make – mash up a cooked sweet potato and combine with grated squash, cooked quinoa, mustard, sunflower seeds, garlic and you’re ready to cook these vegan squash burgers! Get My Weekly Meal Plan Plus My FREE GF/DF Avocado Recipes Ebook. Burgers are my new favorite thing. I just can’t seem to get enough of them. From regular protein filled meaty burgers to sweet potato tofu burger, to lighter vegan zucchini burgers I love ’em all. There were a few years there when I feel seemed to live entirely burger free. I must have overdone it in my childhood. You see my reward for having to miss my favorite little mermaid cartoons as a child and go to Saturday morning Russian school instead was a McDonalds happy meal. Parental bribery at its best. And it worked. A hamburger, fries, soda and a toy is apparently all it takes to get a child to do what you want. And it seemed to have had an added benefit – I grew up speaking and reading in Russian and having overdone that McDonalds thang in my childhood I am now completely clear of any Micky D’s urges. No more of those cheese or hamburgers for me. I’m not even tempted by them in the least. And that’s probably why I’ve sworn off beef made burgers for good. But it took me a few years to discover there is a whole world of burgers outside of the standard generic ground beef burger. I have barely even scratched the surface, so far experimenting with zucchini chickpea burgers, ground pork quinoa burgers, sweet potato tofu burgers, and now these vegan sweet potato squash burgers. And don’t you worry I’ve got at least 30 more burger ideas brewing in my head so there are plenty more variations to come. These burgers came to be on a whim. I opened up the fridge, decided I was having veggie burgers for lunch and simply let the ingredients fall into place. The best recipes can be created that way sometimes. A little bit of this, a little bit of that, toss it in a bowl, swirl it around, form into patties and pan fry, one side, flip, other side, done. I’m all about serving burgers in lettuce wraps instead of bread these days. Who’s got the time to waste extra calories on slices of bread when you could instead have an extra veggie burger patty wrapped up in crunchy and refreshing salad leaves? Are ya with me? These vegan sweet potato squash burgers are super easy to make – mash up a cooked sweet potato and combine with grated squash, cooked quinoa, mustard, sunflower seeds, garlic and you’re ready to cook these. No meat necessary but you still get those protein points from the quinoa. Done and done. Serve with your favorite condiments, or with my favorite condiments aka avocados, capers, red onions and whole grain mustard. Exclusive Bonus: Download 25 of my all time favorite vegan and gluten free recipes. Method
To make the lemony cucumber dip, combine all the ingredients in a small bowl.
To make the fritters, break the egg into a bowl. Whisk the egg and flour together in a large bowl. Add the butternut squash, sweetcorn and spring onions. Season to taste with salt and pepper.
Heat the of the oil in a large, non-stick frying pan. Gently drop 1–2 large spoonfuls of the batter into the pan and spread with the back of the spoon. Spoon in four more fritters, leaving a 2–3cm/¾–1¼in gap between them. If your frying pan in smaller, fry in batches to avoid the fritters merging.
Cook over a medium heat for 3 minutes on each side, or until crisp and golden-brown. Transfer to a plate lined with kitchen paper. Serve with the lemony cucumber dip.
Use any vegetables you like for this recipe. Hard veg like carrots and sweet potatoes can be grated cauliflower and broccoli can be cut into tiny florets leafy veg shredded frozen vegetables thawed and leftover cooked vegetables can be cut into small pieces before mixing with the batter.
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Chef Name: Food Network Kitchen Full Recipe Name: Healthy Bean and Bulgur Burgers Talent Recipe: FNK Recipe: Food Networks Kitchen’s Healthy Bean and Bulgur Burgers, as seen on Foodnetwork.com Project: Foodnetwork.com, HOLIDAY/SUPER BOWL/COMFORT/HEALTHY Show Name: Food Network / Cooking Channel: Food Network
Photo by: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved.
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WHY THEY’RE HEALTHY//Butternut squash burgers are gluten free, dairy free and vegan. Made with butternut squash, quinoa, walnuts, oats and apples, they are high in both fiber and protein. Butternut squash, along with potassium, B6 and folate, contains high levels of beta-carotene (which is converted into vitamin A by the body) and antioxidant-rich vitamin C. Walnuts are full of healthy fat, are a vegetarian source of omega-3s, and contain essential amino acids. //
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