Jessica Grosman

Autumn Harvest Veggie Burgers

Jessica Grosman
Autumn Harvest Veggie Burgers
AutumnHarvestVegBurger2.jpg

Autumn Harvest Veggie Burgers

print recipe here

Ingredients:  (note - use organic whenever possible)

2 T extra virgin olive oil

1/2 red onion, finely diced

2 C grated butternut squash 

2 C cooked quinoa 

1 egg

2 T Dr. Cowan’s Garden Pumpkin Powder

1 t sea salt


Directions:

Heat olive oil in a large sauté pan.  When hot, add the red onion and sauté until softened, approximately 5 minutes.  Stir frequently to prevent the onion from burning.  Add the grated butternut squash and continue to cook for another 5 minutes.  Remove to a large bowl and allow to cool to room temperature.

Add the cooked quinoa to the bowl with the red onion-butternut squash mixture.  Gently toss to blend.  Cool mixture to room temperature, or cover and refrigerate until ready to proceed with recipe. 

In a small bowl, beat the egg to break-up the yolk.  Add the Pumpkin Powder and sea salt.  Use a fork to blend the ingredients.  

Preheat oven to 375 degrees.  Line a sheet pan with parchment paper and set aside.

Pour the egg mixture into the quinoa-vegetable mixture and stir to coat the quinoa with the egg mixture.  Using a 1/2 C measuring cup, scoop out 1/2 C of the mixture and form into a burger, pressing the mixture together lightly and flattening.  Place on the lined baking sheet.  Make an additional 5 burgers with the remaining quinoa mixture.  

Bake for 20 minutes.  Carefully flip over each burger and bake for an additional 20 minutes, or until golden brown on the edges.

Serve hot from the oven on a bun, kale wrap, or over a bowl of mixed greens.  Top with your favorite condiments.


Notes:

Recipe yields 6 servings

Cooked quinoa-onion-butternut squash mixture can be prepared 2 days in-advance of mixing with egg and baking.

To make uniform patties, use a 3-inch ring mold.  Put 1/2 C of quinoa mixture in the mold, pat down, and remove.  Repeat with remaining quinoa mixture to form 6 patties.

Leftovers can be kept chilled for 2-3 days or frozen for up to 1 month.

Make smaller burgers - slider sized, by making each burger with 1/4 C of quinoa mixture, to yield 12 sliders.

This post was sponsored by Dr. Cowan’s Garden