Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash veggie burgers. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Butternut squash veggie burgers is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Butternut squash veggie burgers is something that I have loved my entire life. They are nice and they look fantastic.
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. First off, these are totally veggie burgers.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 1/2 butternut squash
- Make ready 2 tsp fresh or frozen peas
- Take 2 tsp fresh or frozen sweetcorn
- Make ready 1 tsp butternut squash seeds
- Get 1 tsp sunflower seeds
- Take 2 tbsp oats (can be omitted if needed)
- Make ready 1 tbsp fresh or frozen coriander
- Take 1 egg
- Prepare 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Prepare 1 tbsp oil
- Take 1 tsp ground cumin
- Prepare 30 g raisins (optional but delicious)
- Prepare 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.
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.
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. Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream.
So that is going to wrap it up for this exceptional food butternut squash veggie burgers recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
