Here’s an interesting way to get more veggies in and an equally interesting way to use squash, if you run out of ideas…. Squash, Carrots, Onions, Celery, Greens, almost anything you have on hand can go into these burgers and served with an array of toppings such as sharp cheese, lettuce, tomato, alfalfa sprouts, mayonnaise and of course the basics like ketchup and mustard. Packed with protein and mega nutrients, these burgers are sure to please everyone. Make some ahead of time or make extra and warm them up again for lunch the next day with your counter top grill or Panini maker. I’ve baked these and then pan-fried them briefly to get some crunchy brown edges so they seem more like a traditional grilled veggie burger.
SQUASH VEGGIE BURGERS
- 1 large onion
- 2 cloves garlic, minced
- 1 Tablespoon minced ginger
- 2 Tablespoons sesame oil
- 3 Tablespoons Soy Sauce
- 2 celery stocks, finely chopped
- 2 carrots, peeled and grated
- 1 can chickpeas, rinsed and drained
- 3 kale leaves, or other greens, minced
- 1 cup grated butternut squash
- 2 Tablespoons ground flaxseed
- 3/4 cup ground almonds or almond flour
- 1/2 teaspoon salt
Preheat oven to 350 degrees f. Saute onion, garlic and ginger in 1 tbsp sesame oil an 2 tbsp soy sauce over medium heat for 5 minutes or until onion is slightly transparent. Add celery an carrots and cook until soft, about 8 minutes.
Puree chickpeas with remaining 1 tbsp soy sauce and sesame oil in a food processor then put in a large bowl. Stir in kale, squash, flaxseed, almond flour and salt. If batter feels too wet to form patties, add more almond flour.
Keep hands moist and form 8 patties. Place them on parchment paper lined cookie sheet. Bake for 30 minutes, then remove and flip. Bake for another 10 to 15 minutes until patties are lightly browned and slightly firm. Serve with your favourite burger toppings.