Mushroom squash burgers
This burger is moist and packed with veggie delight! Make ahead and reheat for a quick dinner, no bun required.
250 cal Serves 6
Prep time 0h 20m
Cook time 0h 35m
Total time 0h 55m
Step 1Pickled cabbage and onion: In a bowl, toss together coleslaw mix, green onions, if using, vinegar, hot sauce and sugar. Cover and refrigerate for 1 hour. Drain well and set aside.
Step 2Line baking sheet with parchment paper. Preheat oven to 400 F (200 C).
Step 3While food processor is running, feed mushrooms through tube to chop finely. Scrape into a large nonstick skillet. Return lid to food processor and repeat with onion and gar-lic. Add to skillet. Add oil to skillet and set over medium high heat. Stir in cumin and pepper. Cook, stirring for about 10 minutes or until mushrooms are starting to brown and liquid has evaporated. Remove from heat and let cool slightly.
Step 4Meanwhile in a large bowl, stir together squash, almonds and wheat germ. Scrape in mushroom mixture and stir to combine. Lightly spray your hands and divide mixture into 6 balls and shape into 1/2 inch (1 cm) patties. (Make-ahead: place on parchment paper lined baking sheet; cover and refrigerate for up to 2 days.)
Step 5Lightly spray burgers with canola spray and roast for 15 minutes. Carefully flip patties and roast for about 10 minutes or until set on top. Remove from oven and tuck into
Roasted butternut squash: Cut squash in half lengthwise and place cut side down on parchment paper lined baking sheet. Roast for about 40 minutes or until tender when pierced with knife. Let cool slightly before scooping out flesh. Discard skin and seeds and mash squash. Freeze any unused portions.
These patties are best made with a drier squash, so roasting the squash will help create a drier texture rather than boiled squash. The roasted flavour is an added bonus too!
Per serving (1 burger)
- 9 g
- 220 mg
- 600 mg
- Total fat
- 9 g
- Saturated fat
- 1 g
- 0 g
- 38 g
- 7 g
- 8 g
- Added sugars
- 0 g
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