Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, butternut squash veggie burgers. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Today we're making the BEST veggie burgers of all time! These are vegan burgers that are also gluten-free and super healthy. They're made with butternut. small butternut squash, halved and seeds removed.
Butternut squash veggie burgers is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Butternut squash veggie burgers is something which I have loved my whole life.
To get started with this particular recipe, we have to first 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:
- Take 1/2 butternut squash
- Make ready 2 tsp fresh or frozen peas
- Prepare 2 tsp fresh or frozen sweetcorn
- Prepare 1 tsp butternut squash seeds
- Make ready 1 tsp sunflower seeds
- Prepare 2 tbsp oats (can be omitted if needed)
- Take 1 tbsp fresh or frozen coriander
- Prepare 1 egg
- Prepare 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Get 1 tbsp oil
- Prepare 1 tsp ground cumin
- Make ready 30 g raisins (optional but delicious)
- Prepare Salt and pepper to season
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. This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at This vegan butternut squash soup has eight simple ingredients, two of which are salt and veggie broth.
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.
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. 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.
So that is going to wrap it up for this special food butternut squash veggie burgers recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
