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Roasted Butternut Squash-Quinoa Veggie Burger

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“I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.”
READY IN:
2hrs 10mins
SERVES:
6
YIELD:
6 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Line a baking sheet with foil.
  2. In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
  3. Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
  4. Roast until soft, about 40 minutes.
  5. While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
  6. Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
  7. Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
  8. Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
  9. Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
  10. Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).

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