BUTTERNUT SQUASH BURGERS
Cook these meat-free burgers on the barbecue or griddle pan. They're easy to make and require very little prep work. A kick of chilli heightens the flavours
Provided by Samuel Goldsmith
Categories Barbecue
Time 50m
Number Of Ingredients 9
Steps:
- Cut the squash in half where the neck meets the bulbous part. Reserve the bulbous part for another recipe (see tip, below). Trim the stem at the top of the neck, then carefully slice into roughly 1cm discs - you should get about eight, depending on the length. Set aside.
- Combine the chilli, garlic and oil with a pinch each of salt and ground pepper in a small bowl.
- Light the barbecue and wait until the coals are ashen. Brush one side of the squash discs with the chilli and garlic mixture, then season with salt. Cook oiled-side down for 10 mins, closing the barbecue if you can and basting with more of the chilli and garlic mixture every few minutes until the discs begin to soften. Flip over, brush with more of the chilli and garlic mixture, and cook for a further 10-15 mins, continuing to baste as before. Once tender and slightly caramelised, they are ready. Toss the parsley and rocket in the remaining chilli and garlic mixture.
- Serve two squash burgers per bun, also filled with some of the dressed rocket and parsley leaves, a spoonful of mayo and slice of tomato.
Nutrition Facts : Calories 426 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
ROASTED BUTTERNUT SQUASH-QUINOA VEGGIE BURGER
I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.
Provided by Diet It Up
Categories Grains
Time 2h10m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Line a baking sheet with foil.
- In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
- Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
- Roast until soft, about 40 minutes.
- While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
- Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
- Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
- Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
- Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
- Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).
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