Anti Inflammatory Squash and Quinoa Veggie Burger

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Anti Inflammatory Squash and Quinoa Veggie Burger

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Ingredients

4 servings

For the patties

2 cups butternut squash, peeled and cut into ½-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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1 tbsp olive oil, plus more for pan-frying
½ tsp salt, divided
1 cup cooked quinoa, cooled
½ cup oat flour
1 large egg
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
½ tsp dried oregano

For serving

4 burger buns
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
4 oz fresh mozzarella (fior di latte), sliced
Omit this
This ingredient likely doesn’t work for the diet.
4 leaves butter lettuce
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 400°F (205°C). Spread the butternut squash cubes on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Roast for 22–25 minutes, turning once halfway through, until the cubes are tender and the edges are lightly golden.
2
Transfer the roasted squash to a large mixing bowl and mash with a fork until mostly smooth with some small chunks remaining — you want texture, not a purée.

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