OMG YUM! And E – A – S – Y. Just bought my first butternut squash of the season. Perfect recipe to start the fall.
Makes 6 burgers
2 cups cooked butternut squash *
1 cup cooked black beans
1 cup cooked quinoa
1 cup diced onions
1/4 cup diced red pepper
1 big clove of garlic
1/4 cup fresh chopped cilantro
2 teaspoons cumin
1/4 teaspoon salt
6 buns
6 big pieces of lettuce
1 red onion, sliced
Water or oil, for sautéing
* Peel, deseed and dice the squash. Place the cubed squash in pot with a steamer insert. Steam until the squash is soft and easily pierced with a fork. Let cool.
Chop the onions and red peppers into a small dice. Mince the garlic and chop the cilantro.
Sauté the onions in water or oil until they become translucent. Add the garlic and red peppers and cook until just softening, about 5 minutes.
Place the butternut squash, black beans, and quinoa into a big bowl. Add the onions, red pepper, garlic, cilantro, cumin, and salt. Mix well.
Reserve 1/2 cup of the burger mixture. Place the rest into the food processor and process until combined. Add them back together and mix well.
Form 6 burgers and place on a baking sheet. Bake in a 350 degree oven for 30 minutes.
Slice the red onions, keeping the sections together. Toast the buns under the broiler for 3 minutes.
To serve, place the burger on the bottom side of the bun and the lettuce and onions on the top. Enjoy!
PS. Leftover cooked burgers freeze well. Wrap each one individually and store in the freezer. When ready to use, defrost the burger and bake or heat in a non-stick skillet.