Roasted Butternut Squash-Quinoa Veggie Burger

"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."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Diet It Up photo by Diet It Up
photo by Diet It Up photo by Diet It Up
Ready In:
2hrs 10mins
6 patties




  • 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).

Questions & Replies

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  1. 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.
  2. 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.


I’m a twenty something, alright, late twenty something woman living on Long Island and working at a publishing company in the ever stressful NYC. Food makes me happy. What’s not to love about a cheeseburger and fries with a huge chocolate shake on the side? Come on, it’s a match made in heaven that would put a smile on even the grumpiest face. Unfortunately, I’ve been battling a pesky weight problem for what feels like an eternity. To make matters worse, I recently found out I have a blood sugar condition that will likely lead to diabetes. Doesn’t that sound like a recipe for disaster? So, I desperately needed to find a way to still love food, but also squeeze into a pair of skinny jeans. The solution, you ask? That’s a little tricky. I don’t believe in surviving off the frozen food aisle’s never-ending supply of frostbitten chemical concoctions. And the thought of eating a strict lettuce and water diet makes me want to throw myself off a building. So, what’s a gal to do? I learned to Diet-It-Up. I love to cook and I’m always finding ways to take my favorite recipes and shave off a few calories, eliminate some of the processed ingredients and overhaul it in a way that makes it healthier. I’ve mastered every diet under the sun and while Weight Watchers© and The South Beach Diet© can be very successful, they’re tough to stick with when you just want to eat something that tastes good. I don’t have any fancy formal credentials and I’m not going to preach to you about carbs or fat grams. I just want you to enjoy tasty, delicious meals without the next-day calorie guilt. Mix in a jog or two at the gym and you’re on your way to a healthier life. I’m beginning to collect some of my recipes here. I invite you to Diet-It-Up with me. If we’re good all week, maybe we can even sneak in a few sips of that chocolate shake, wink wink.
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