Eosinophilic Esophagitis Friendly Squash and Quinoa Veggie Burger

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Eosinophilic Esophagitis Friendly Squash and Quinoa Veggie Burger

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp salt, divided
1 cup cooked quinoa, cooled
½ cup oat flour
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!