Roasted Mushroom and Butternut Squash Burgers

It seems like it was a ‘Burger Tuesday’ in this house this week. At The Green Fair on Sunday I bought the recipe book Veggie Burgers Every which Way and it’s inspired me to experiment with some burgers, buns and my favourite pink pickled onions. I had a butternut squash hanging round in the fridge (I’m not really sure why I bought it as I tend not to like squashes!) and a few tired mushrooms so taking some general inspiration from the book concocted a new veggie burger recipe. So far (uncooked) it tastes good and the texture seems ok but we’ll have to see if they hold together when I fry them off later… Fingers crossed!

I’m going to serve them in home-made burger buns but I reckon they’d also work pretty well as a stand alone pattie or to accompany roast vegetables.

Update: they tasted delicious – sweet from the squash but with an earthy roasted mushroom tang. They held up well to being fried and looked good in a bun, BUT they were a bit soft so fell apart somewhat on eating. I always get this problem with veggie burgers – anyone out there know how to make them firmer and more substantial?

Recipes for the burger buns and pickled pink onions to follow….

Roasted Mushroom and Butternut Squash Burgers (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

makes 4

  • 1/2 butternut squash, cut length-wise
  • 6-7 mushrooms
  • 1/2 red onion
  • 1-2 slices of bread, whizzed into breadcrumbs
  • good handful of parsley
  • seasoning
  • optional, if eat dairy: 60g goat’s cheese

– Preheat the oven to 200 degrees Centigrade/Gas Mark 5

– Place the 1/2 butternut squash in a baking dish, drizzle with olive oil, season and roast for up to an hour, until soft and squidgy. Scrape the flesh from the skin and set aside.

– Slice the onion and place in a different baking dish with the mushrooms. Drizzle with oil and sprinkle with thyme. Roast for 30 minutes.

– Whizz up the bread in a food processor to make breadcrumbs.

– Add the mushroom and onion mix and whizz.

– Add the roasted butternut squash and parsley. Process until well combined. (Add the goat’s cheese if using)

– Check the seasoning.

– Form into four burgers and place on a lined baking sheet.

– Leave to set in the fridge for a good few hours.

– Fry until golden and crisp. Then move to a preheated oven for 10-15 minutes to cook through.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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