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.