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Butternut Squash Veggie Burgers
Recipe

19 INGREDIENTS • 15 STEPS • 1HR 30MINS

Butternut Squash Veggie Burgers

4.7
3 ratings
These Butternut Squash Veggie Burgers are full of flavor, with a wonderful hearty texture that holds up like a traditional burger patty - you won't be disappointed!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Butternut Squash Veggie Burgers are full of flavor, with a wonderful hearty texture that holds up like a traditional burger patty - you won't be disappointed!
1HR 30MINS
Total Time
$0.47
Cost Per Serving
Ingredients
Servings
12
US / Metric
Butternut Squash
3 cups
Butternut Squash, roasted, mashed
Barley
1/2 cup
Ground Oats
1/2 cup
Ground Oats
Bran Flakes
1 cup
Bran Flakes
Oats
1/2 cup
Oats
Hazelnut Flour
1/3 cup
Hazelnut Flour
or Any Nut Meal of Choice
Flaxseed Meal
1/4 cup
Flaxseed Meal
Canned Chickpeas
2 cups
Canned Chickpeas, rinsed, drained
Organic Egg
2
Organic Eggs
Garlic
2 cloves
Garlic, minced
Onion Powder
1/2 Tbsp
Onion Powder
Chipotle Peppers in Adobo Sauce
1 tsp
Avocado
to taste
Avocados, sliced
optional
Tomato
to taste
Tomatoes, sliced
optional
Cheese
to taste
Cheese
optional
Fresh Spinach
to taste
Nutrition Per Serving
VIEW ALL
Calories
158
Fat
4.4 g
Protein
5.8 g
Carbs
25.1 g
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Butternut Squash Veggie Burgers
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Spray a baking sheet with coconut oil cooking spray.
step 3
Cut the Butternut Squash (3 cups) in half lengthwise, remove seeds and bake with flesh side down for approximately 40 minutes or until flesh is well cooked and easily mashed.
step 3 Cut the Butternut Squash (3 cups) in half lengthwise, remove seeds and bake with flesh side down for approximately 40 minutes or until flesh is well cooked and easily mashed.
step 4
Remove squash from the oven once cooked and allow to slightly cool.
step 5
While the squash cooks, prep all the other items. Cook Barley (1/2 cup) according to the package instructions. Once barley has cooked, drain any excess water and set aside for later.
step 5 While the squash cooks, prep all the other items. Cook Barley (1/2 cup) according to the package instructions. Once barley has cooked, drain any excess water and set aside for later.
step 6
While squash and barley cook, add Oats (1/2 cup) and Bran Flakes (1 cup) to food processor or NutriBullet and blend until they reach a flour-like consistency.
step 6 While squash and barley cook, add Oats (1/2 cup) and Bran Flakes (1 cup) to food processor or NutriBullet and blend until they reach a flour-like consistency.
step 7
Add oats and bran flakes to large bowl along with Ground Oats (1/2 cup), Hazelnut Flour (1/3 cup), and Flaxseed Meal (1/4 cup).
step 8
Rinse and drain Canned Chickpeas (2 cups), then add to the bowl of food process and process 6-10 seconds or until beans are a good mashed consistency without being too smooth.
step 8 Rinse and drain Canned Chickpeas (2 cups), then add to the bowl of food process and process 6-10 seconds or until beans are a good mashed consistency without being too smooth.
step 9
Add mashed chickpeas to a large bowl with oats and hazelnut meal.
step 9 Add mashed chickpeas to a large bowl with oats and hazelnut meal.
step 10
Once butternut squash has cooked and cooled, add the flesh (approx. 3 cups) to the same large bowl, along with the cooked barley. Stir to combine.
step 11
Finally, add Organic Eggs (2), Garlic (2 cloves), Smoked Paprika (1 Tbsp), Onion Powder (1/2 Tbsp), Chipotle Peppers in Adobo Sauce (1 tsp), Ground Black Pepper (1 tsp), and Sea Salt (1 tsp) and stir until all ingredients are thoroughly combined.
step 12
Refrigerate the mix for approximately 30-45 minutes, or freeze for 10-15 minutes if short on time, to allow the mixture to firm up.
step 12 Refrigerate the mix for approximately 30-45 minutes, or freeze for 10-15 minutes if short on time, to allow the mixture to firm up.
step 13
Grease large baking sheets with coconut oil cooking spray, then scoop out large spoonfuls of mixture to create each patty. Once on the pan, use your hands to shape and flatten into a patty. The mixture will be wet and sticky, but once they bake, the texture holds up nicely!
step 14
Bake for 15 minutes, flip and back for an additional 12-15 minutes.
step 15
To serve, place patty on your choice of bread and top with Avocados (to taste), Tomatoes (to taste), Cheese (to taste), Fresh Spinach (to taste), or your favorite toppings.
step 15 To serve, place patty on your choice of bread and top with Avocados (to taste), Tomatoes (to taste), Cheese (to taste), Fresh Spinach (to taste), or your favorite toppings.
Tags
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Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Summer
Vegetables
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