Recipe by Diet It Up
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.
Top Review by katez21
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.
- 14.79 ml honey
- 14.79 ml unsalted butter, melted (or margarine)
- 0.25 ml ground cinnamon
- kosher salt & freshly ground black pepper
- 1 small butternut squash, halved and seeds removed
- 9.85 ml olive oil
- 29.58 ml olive oil
- 118.29 ml quinoa, well-rinsed
- 236.59 ml water
- 59.14 ml ground hazelnuts
- 118.29 ml whole wheat breadcrumbs, plus more if mixture is too wet
- 1 large egg, beaten
- 6 slice gruyere cheese
- 6 whole grain buns
- 6 leaf butter lettuce
- 6 slice tomatoes
- caramelized shallot (Caramelized Shallots)
- piquillo pepper ketchup (Piquillo Pepper Ketchup)
Directions See How It's Made
- Preheat oven to 400°F Line a baking sheet with foil.
- In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
- Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
- Roast until soft, about 40 minutes.
- While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
- 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.
- 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.
- Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
- 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.
- Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).