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    You are in: Home / Recipes / Roasted Butternut Squash-Quinoa Veggie Burger Recipe
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    Roasted Butternut Squash-Quinoa Veggie Burger

    Roasted Butternut Squash-Quinoa Veggie Burger. Photo by Diet It Up

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    Diet It Up's Note:

    I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 400°F Line a baking sheet with foil.
    2. 2
      In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
    3. 3
      Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
    4. 4
      Roast until soft, about 40 minutes.
    5. 5
      While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
    6. 6
      Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
    7. 7
      Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
    8. 8
      Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
    9. 9
      Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
    10. 10
      Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Caramelized Shallots). Top with a burger and spoonful of Piquillo Pepper Ketchup (Piquillo Pepper Ketchup). Serve with oven fries (Garlic-Thyme Oven Fries).

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    Ratings & Reviews:

    • on November 20, 2011


      I had some leftover squash in the fridge so I used that, and I spotted some leftover cooked barley in there, so I used that instead of quinoa! It was interesting and really quite tasty, though it was more of a "pancake" texture than a "burger" texture. Next time I'll definitely use the quinoa. My squash was seasoned with curry powder, and I used a clove of fresh garlic and some fresh sage and parsley. Yummy and different! Thanks for the inspiration.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2010


      I love trying different kinds of veggie burgers and this had an intriguing list of ingred. This was my first time making quinoa, and the organic brand I bought didn't require pre-washing. I used almonds for the nuts (I just noticed it said "ground," but I chopped and enjoyed the texture). I used dried bread crumbs, too. I topped with Cheddar and cranberry sauce for me and jalapeno jack for my husband. We both enjoyed these burgers very much! Thanks Diet It Up, for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Butternut Squash-Quinoa Veggie Burger

    Serving Size: 1 (285 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 352.6
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 7.8 g
    Cholesterol 66.8 mg
    Sodium 115.7 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 4.6 g
    Sugars 7.0 g
    Protein 13.6 g

    The following items or measurements are not included:

    whole wheat breadcrumbs

    whole grain buns

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