Mushroom squash burgers

This burger is moist and packed with veggie delight! Make them ahead so when you get home from work you can reheat them for a quick dinner, no bun required.
Mushroom squash burgers on a plate with a bun, salad, tomatoes and whole mushrooms on the side.
6 servings / 1 hour 55 min

Prep 20 min / Cook 35 min / Chill 1 hour

  • 1 pkg (227 g) button mushrooms
  • 1 small onion, halved
  • 3 cloves garlic
  • 1 tbsp (15 mL) canola oil
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) cooked mashed butternut squash (see tip)
  • 1/2 cup (125 mL) ground almonds
  • 3 tbsp (45 mL) wheat germ
  • Canola cooking spray
  • 6 small whole grain buns, split and toasted

  • Pickled cabbage and onion:

  • 2 cups (500 mL) coleslaw mix
  • 2 green onions, thinly sliced (optional)
  • 1/4 cup (50 mL) rice vinegar
  • 1 tsp (5 mL) each hot sauce and granulated sugar
  1. Pickled 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.
  2. Line baking sheet with parchment paper. Preheat oven to 400 F (200 C).
  3. While 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.
  4. Meanwhile 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.)
  5. Lightly 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

Tip: 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!

Nutritional info per serving (1 of 6)
  • Calories 250
  • Protein 9 g
  • Total fat 9 g
    Saturated fat 1 g
    Trans fat 0 g
    Cholesterol 0 g
  • Carbohydrates 38 g
    Fibre 7 g
    Sugars 8 g
    Added sugars 0 g
  • Sodium 220 mg
  • Potassium 600 mg