Roasted Butternut Squash-Quinoa Veggie Burger

Recipe by Diet It Up
READY IN: 2hrs 10mins
YIELD: 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).