Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash veggie burgers. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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 There is nothing like a burger and fries, but the best part about veggie burgers is that you can mix up the flavors so easily. First off, these are totally veggie burgers.
Butternut squash veggie burgers is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Butternut squash veggie burgers is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash veggie burgers:
- Prepare 1/2 butternut squash
- Get 2 tsp fresh or frozen peas
- Make ready 2 tsp fresh or frozen sweetcorn
- Get 1 tsp butternut squash seeds
- Make ready 1 tsp sunflower seeds
- Prepare 2 tbsp oats (can be omitted if needed)
- Prepare 1 tbsp fresh or frozen coriander
- Make ready 1 egg
- Make ready 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
They can be served as appetizers, a side or on top of salads for protein! Today we're making the BEST veggie burgers of all time! These are vegan burgers that are also gluten-free and super healthy. This basic veggie burger recipe is so delicious and easy to prepare, it's quickly become a weeknight staple in our home.
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.
I love turning them into mushroom veggie burgers and serving the burgers topped with caramelized onions. Or if you're not a fan of mushrooms, you can easily leave those out. 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. Butternut squash is such a versatile vegetable.
So that is going to wrap this up for this exceptional food butternut squash veggie burgers recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
