Capsaicin Free Squash and Quinoa Veggie Burger
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Learn more →Ingredients
4 servings
For the patties
- 2 cups butternut squash, peeled and cut into ½-inch cubes
- 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
- 4 oz fresh mozzarella (fior di latte), sliced
- 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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