Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut squash veggie burgers. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Butternut squash veggie burgers is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Butternut squash veggie burgers is something which I’ve loved my whole life. They’re nice and they look wonderful.
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.
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 cook it.
The ingredients needed to make Butternut squash veggie burgers:
- Prepare 1/2 butternut squash
- Take 2 tsp fresh or frozen peas
- Make ready 2 tsp fresh or frozen sweetcorn
- Prepare 1 tsp butternut squash seeds
- Get 1 tsp sunflower seeds
- Make ready 2 tbsp oats (can be omitted if needed)
- Make ready 1 tbsp fresh or frozen coriander
- Make ready 1 egg
- Get 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Take 1 tbsp oil
- Prepare 1 tsp ground cumin
- Make ready 30 g raisins (optional but delicious)
- Make ready 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. These butternut squash burgers out just as delicious as I'd hoped.
Instructions 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.
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. Butternut squash is such a versatile vegetable. It can be roasted, baked, boiled, mashed, puréed. It's wonderful in soups, stews, salads, pasta, curries, buddha bowls, and casseroles.
So that’s going to wrap it up with this special food butternut squash veggie burgers recipe. Thank you very much for reading. I’m sure that 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 family, friends and colleague. Thank you for reading. Go on get cooking!
