Ingredients
-
For Lemony Cashew Cream
-
3½ ounces (about 6 heaping tablespoons, or 100 g) Cashew Butter
-
¼ cup (60 ml) Nut Milk
-
1 tablespoon (15 ml) fresh Lemon Juice
-
Pinch of Salt
-
For Patties
-
1 tablespoon (4 g) rubbed Sage
-
1 tablespoon (15 ml) Olive Oil
-
½ (about 250 g) Butternut Squash
-
2 Shallots
-
3 cloves Garlic
-
1¼ cups (80 g) stemmed and finely chopped Kale
-
Scant ½ cup (70 g) cooked Barley
-
Scant 1/3 cup (100 g) drained and rinsed canned White Beans
-
2 cups (100 g) Panko
-
1/3 cup (40 g) crumbled Blue Cheese
-
2½ ounces (70 g) roasted and ground Sunflower Seeds
-
2 tablespoons (8 g) nutritional Yeast
-
½ teaspoon Red Pepper Flakes
-
¾ teaspoon Salt
-
¼ teaspoon freshly ground Black Pepper
-
Vegetable Oil
-
4 Buns
-
For Toppings
-
Lightly toasted fresh Sage
-
Lemony Cashew Cream
-
Pear
Directions
During pumpkin and squash season you might want to use the sweet creamy flesh of squashes in your veggie burgers! This roasted butternut squash and sage burger with crumbles of blue cheese is great for weekend lunches and gatherings. The butternut squash needs to roast but during this time you can prepare the rest of the ingredients, set the table, or have a cup of tea! There are different textures at play in this patty, with walnuts, pear, and the rice adding firmness to the soft squash. The rice is pulsed separately to break it up and release the starch for extra blinding power. Blue cheese pairs well with butternut squash but can be omitted for a vegan burger.
For Lemony Cashew Cream
Steps
|
1
Done
|
To make the Lemony Cashew CreamIn a small bowl, whisk the cashew butter, nut milk, lemon juice, and salt until smooth. Cover and refrigerate until needed. |
|
2
Done
|
To make the PattiesPreheat the oven to 400°F (200°C). In a small bowl, mix the sage with the olive oil. Rub the sage oil on the butternut squash and place it in a baking dish. Add the shallots and garlic. Roast for 40 minutes, turning halfway through the cooking time. Check that the butternut squash is cooked through by piercing it with a metal skewer—if it slides through the flesh easily, it’s done. Remove and reset the oven temperature to 140°F (60°C). When the squash cools, remove the peel. Chop the flesh into small pieces and place them in a large bowl. |
|
3
Done
|
Fry the shallots and garlic with the kale for a couple of minutes until softened and fragrant. Add it to the bowl. Pulse the barley in a food processor to break it up into a crumbly texture and transfer it to the bowl. Add the remaining patty ingredients. Combine the ingredients with your hands into a sticky mixture. Transfer about a fifth of the mixture to a food processor and pulse it to a finer mix. Return it to the bowl and combine. If the mixture feels too wet, adjust by adding small amounts of panko. |
|
4
Done
|
Taste and adjust the seasonings with more salt and pepper if needed. Refrigerate the mixture for 15 minutes, or up to 24 hours covered. |
|
5
Done
|
Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) of ghee. Fry the patties for about 2 to 4 minutes per side. Lightly season with salt and pepper. |
|
6
Done
|
Serve the patties on the toasted buns topped with Lemony Cashew Cream, crispy sage, and pear slices. |
