It’s no secret that I love veggie burgers. I have four already on the blog: The Original Vegan Veggie & Bean Burger, The Stuffed Veggie & Bean Burger, a Cauliflower Hemp Burger, and a Portobello Black Rice Burger. However, this does not stop me from creating more so here is another one to add to the list! This burger truly exudes the taste of fall. It is sweet, savory and satisfying. The flavors complement each other wonderfully and my whole family really enjoyed them. Although you need to roast the veggies and cook the rice, it is really easy to put together and doesn’t have that many ingredients. The natural flavors of the ingredients make this burger, so a lot of extra seasoning is not needed.
I served these on the vegan pretzel rolls by Rudi’s even though we usually stick to our sprouted wheat buns. Great choice because the splurge was worth it! I’m sure they would be great on any bun though. The burger is also paired with my Caramelized Onion & Sage Aioli, which is a great addition and adds another layer of flavor that complements the burger well. Serve it with a side of my Baked Kabocha Chips and you have fall on a plate! I highly recommend this for your next dinner or fall gathering. I plan to make these as sliders for the annual fall party we attend. I can’t wait to see what everyone thinks!
[recipe title= “Butternut Squash Apple Burgers” servings= “Makes 6 burgers”]These burgers are true fall on a plate. Enjoy the combination of sweet and savory flavors that mesh together to give you a burger you’ve never had before!
Ingredients:
- 2 cups rice medley (or other favorite rice)
- 3 cups veggie broth
- 3 cups diced butternut squash
- 1 cup chopped shallots
- 2 cups diced granny smith apples
- Himalayan pink salt to taste
- 2 tablespoons fresh thyme (leaves only)
- ¼ cup pumpkin seeds
Toppings:
- Caramelized Onion Sage Aioli
- 6 pieces of lettuce
- 6 Pretzel Rolls, or other gluten free or sprouted wheat burger buns
note: I used a mixed rice medley for these but a wild rice would work too. I liked the different textures of the rice medley. You can also use water to cook the rice instead of the broth but the broth gives it a much better taste. If you want to roast the squash/apples/shallots with a drizzle of oil you can, however I did not and it turned out great. I originally was going to add 2 “flax eggs” to this recipe but once I mixed everything together I found the mixture was a perfect consistency and did not need any other binders. However if yours is too dry feel free to add 1-2 “flax eggs.” For each you mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and set aside for 10 minutes until it becomes jelly like.
Instructions:
Cook rice in a rice cooker or on stovetop using broth making sure to measure out the amounts of each.
Preheat oven to 400. Wash and dice/chop squash, shallots and apples making sure to keep squash separate from the others. Place squash on a parchment lined cookie sheet, sprinkle with salt and roast for 15 minutes. At the 15 minute mark, add apples and shallots to the cookie sheet. Roast another 30 minutes. Set aside to cool. Once cool, put in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a large bowl.
Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl.
Mix everything well. Taste and add more salt if needed, but it shouldn’t need much if you cooked the rice with broth.
Shape into 4 inch patties, then cook on stove top in a pan over medium heat for 4-5 minutes on each side or until browning (depending on stove). Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready. Let sit for a few minutes after cooked to help burger get more stable before eating.
Serve burgers with Caramelized Onion Sage Aioli on pretzel rolls or other gluten free or sprouted wheat buns. Top with lettuce. Serves great with a side of Baked Kabocha Squash Chips. [/recipe]
goodfoodmarsh says
These butternut squash burgers look absolutely glorious! Your food photography is gorgeous. I’ve just bought myself another butternut squash – so your recipe is definitely next on the list! Cannot wait to try this. If you have a minute, I’d love your thoughts on my butternut squash curry! 🙂 http://goodfoodmarsh.wordpress.com/2014/09/29/butternut-squash-curry/
veggiesdontbite says
Thank you so much for your kind words! It’s a great burger with a fall feel. I’ll definitely take a look at your recipe! Thanks for following!
Natalie Tamara says
Yum! These are going on my to-try list… I almost wish I hadn’t just used up the last of the apples from my garden though, this would have been perfect for them 🙂
veggiesdontbite says
Thank you! Yes, I created these using some amazing apples from our apple picking trip. Hope you enjoy! And as always, thanks for following.
Hello, Scarlett Blog says
Love this post!
<3
Emory
helloscarlettblog.com
veggiesdontbite says
Thank you Emory!!
angelica says
Perhaps I’m over thinking a bit. As I’m about to add the rice to the food processor…is it 2 cups of cooked rice or 2 cups uncooked rice? Can’t wait to try them… Thanks!
veggiesdontbite says
Hi Angelica! Uncooked! I should change that just in case someone else has the same question. Thanks!
angelica says
They turned out great! I did cook 2 cups of a brown rice/bean mix I had on hand, using 5 cups stock… when it was done it seemed like a lot to me so only used 2 cups of the cooked rice to mix with the squash. It made 7 patties and the flavors were perfect. Looking forward to making these several times this season… Thanks again!
veggiesdontbite says
So glad to hear Angelica!! We will be making them several times as well! Thanks for sharing your outcome!
Aarika says
Thank you! That was helpful ?
veggiesdontbite says
You’re welcome!
fitnessmomwinecountry says
That’s it .. I am off to the market to get some ingredients…This is a must have
veggiesdontbite says
Lol! You won’t regret it. We love this one! Thanks for following!
hipfoodiemom says
I love that you made a veggie patty with butternut squash and apples!! love it that you are using the goodness of fall! Pinned and can’t wait to try this!!
veggiesdontbite says
Thank you!! Yes, I really try and use fresh local organic produce for my recipes. And fall is just so delicious! I’ve got a great fall soup and sandwich coming in the next few weeks and currently working on a baked pasta dish with some fall touches. Thanks for following!
Thalia @ butter and brioche says
These burgers are just perfect for me to recreate for my vegetarian household. Thanks for the great recipe, they are delicious!
veggiesdontbite says
Thank you Thalia! They are a new burger favorite for us!
Kyra says
Yum! Love the addition of granny smith apples! And the caramelized onion aioli – my mouth is watering already! Thanks for an awesome burger recipe 🙂
veggiesdontbite says
Thank you so much! Yes, I love the flavor combo. Different than your average burger but a nice change. And very fall tasting! Thanks for following!
scottmcnamara says
Going to make these tonight!!!!
veggiesdontbite says
Awesome!! Let me know how it turns out!
amallia says
wow this burger looks amazing. Very creative:-)
veggiesdontbite says
Thank you so much!
foodandflying says
This just looks incredible!! Can’t wait to start adding recipes like this to my blog!
veggiesdontbite says
Thank you!!
Kristin says
These look great and I can’t wait to try them!
I have a pumpkin seed allergy. Can you suggest a substitution for the pumpkin seeds? Do you think sunflower seeds would work?
veggiesdontbite says
Thank you so much Kristin! Yes, sunflower seeds would work just fine! It just adds an extra layer of texture so any seed that would do that will work. Let me know how they turn out! I love hearing follower feedback!
Jenn says
Dang, this looks so good! I love butternut squash and apples together. I have a soup with these flavors I’m planning to make soon. I definitely am going to try this burger and I just happen to have a squash on my counter right now! 🙂
veggiesdontbite says
Thanks so much Jenn! The flavors are so good in it! I make them into sliders for fall parties too. Let me know if you try it!
Cheryl says
This recipe looks absolutely amazing! I am a huge fan of vegan burgers and I am always trying different ways to make them. The pictures are amazing!
veggiesdontbite says
Thanks so much Cheryl! It’s a great burger. The flavors are truly unique for a burger so a nice alternative to the norm. We enjoy these every fall with all the fresh butternut squash and apples we find. Hope you like it!
Sandy says
Did you us any oil in the pan? My burgers stuck real bad. Thanks!
veggiesdontbite says
Hi Sandy! Sorry your burgers stuck. I don’t use oil when cooking on my own pan because it isn’t needed with mine. I make sure to keep the pan covered like I say in the directions and don’t flip until brown. If I find that they are hard to flip I let them keep cooking. When they are done they should come up fairly easy. That being said, all pans are different. You can most definitely use a little oil to make it easier. It won’t hurt the taste of the burger. Hope it works better next time!! Let me know.
Sandy says
Thanks for the quick reply! I ended up using a non-stick pan at the low setting. I did keep them covered. I’m going to try to bake them next time.
The kids liked them and that’s the best part!
veggiesdontbite says
SO glad to hear the kids liked them! Isn’t that the best?? So, they stuck even in a non stick pan?? That’s ironic, lol! Yes, try baking them. I bake my burgers sometimes and they turn out pretty good. Put them on parchment if you don’t use oil, and try baking at 350 for 20 minutes on one side and another 10-15 on the other. Just keep checking them to make sure they don’t burn. Let me know how it works!
Sandy says
Will do and thank you for sharing your wonderful recipes!
veggiesdontbite says
You’re welcome!
Bev says
I made these in the oven . They were nice and firm but the taste was not very good. I only had frozen butternut squash and didn’t have pumpkin seeds ! I will try again with fresh!!! It worked fine in oven on parchment paper! Kinda tasteless!
veggiesdontbite says
Hi Bev! I’m not sure why yours were tasteless if you followed all the directions. Was your frozen butternut already cooked? Roasting the veggies is key with flavor as it gives them an amazing taste as they roast. I’d definitely recommend fresh butternut squash and maybe a tad more salt? They have lots of flavor and have been made by readers with success.
Clara says
I’ve only been vegan three months and have tried several bean burger receives,all have ended up really dry,well these…..are amazing,so moist and easy to make. All my family loved them. Yummy ?X
veggiesdontbite says
Thank you so much Clara!! I so appreciate you telling me! And I am so happy you loved them!
Allison says
Just curious, how well do these freeze? I live alone and don’t want to eat the same thing for multiple meals in a row
veggiesdontbite says
Hi Allison! They do freeze. The only thing would be that when they defrost they have a little more moisture from the freezing so texture may be affected a bit but other than that they are great! I would wrap them well with saran wrap, parchment and/or tin foil! put in a freezer safe container too.
Wendy says
Can I substitute quinoa for the rice? Should the measure be adjusted
veggiesdontbite says
Hi Wendy! I wouldn’t suggest using quinoa as the texture will be much different. Quinoa tends to be really mushy in burgers and it takes a lot of trial and error to get that right texture with quinoa. You’re welcome to experiment but I’d definitely reduce the liquid a bit to start.