CHICOPEE, Mass. (Mass Appeal) – Veggie burgers don’t have to be bland frozen bricks. Personal Chef Bill Collins from ChefBill.com, showed us how to make some veggie burgers packed with flavor!
Yield: 4-6 burgers
4 cups butternut squash diced into
½ inch pieces (you can also clean and fry seeds to add to the burgers)
3 tablespoons olive oil
1 can black beans, drained and rinsed
¼ cup uncooked quinoa (approximately ½ cup cooked)
½ cup water
¼ cup onion, minced – or up to ½ cup if you like onion.
3 medium cloves garlic, minced
1 jalapeno pepper or Serrano chili, minced – or as hot as you like it!
1 Tbsp chili powder
2 tsp ground cumin
½ tsp ground coriander
¼ cup pistachios, finely chopped
1 tsp salt
1 cup Panko bread crumbs
Preheat the oven to 400
1. Combine the butternut squash with 2 tablespoons of the olive oil, and roast until very tender, 35-45 minutes.
2. In a skillet over a medium heat, add 1 tablespoon of olive oil, and add the onion, and pepper. Sautee for 5-10 minutes, or until slightly golden and cooked through. Add the garlic, and sauté for another minute. Cool this to room temperature
3. Boil ½ cup of water, add quinoa, reduce heat and simmer for 10 minutes, or until tender.
4. Mash the butternut squash in large mixing bowl. Add the black beans, and mash them into the squash. Add in the onion mixture, cooked quinoa, chili powder, cumin, coriander, butternut seeds if using, pistachios, and salt.
5. Fold in the bread crumbs.
6. Make balls of the burger mixture and shape into patties.
7. Fry in a skillet in olive oil or safflower oil on medium to medium high heat, browning on each side, adding more oil as needed.