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Red Lentil and Butternut Squash Burgers
[Vegan]

BC By: Becky Cotter

Author Bio

I started VegHotPot in 2011 as a way to document the recipes I was creating... Read More

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Red Lentil and Butternut Squash Burgers [Vegan]

Dairy Free

Vegan

These butternut squash burgers are a fun take on normal veggie burgers. Instead of beans, this recipe calls for lentils and butternut squash, which gives the burgers a completely different texture. They are quite soft but keep their shape well because they are mixed with gluten-free flour. The key is... Read More

Ingredients You Need for Red Lentil and Butternut Squash Burgers [Vegan]

1 cup dry red lentils
1/2 butternut squash
6 spring onions
2 garlic cloves
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 1/2 tablespoons gluten-free flour
Small bunch of finely chopped coriander stalks
Olive oil
Lettuce leaves, tomatoes, and some potato wedges, for serving

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How to Prepare Red Lentil and Butternut Squash Burgers [Vegan]

Cook the lentils in boiling water for approximately 10 minutes until they are tender and split open but not completely broken down. Drain and allow to cool.
Heat the oven to 400°F. Peel and slice the butternut squash, coat with a little oil and roast in the oven for 20-25 minutes. Once cooked allow to cool and then slice into small chunks around 3/4-inch in diameter.
In a large mixing bowl add the lentils, butternut squash, finely sliced spring onions, crushed garlic, spices, flour, and coriander stalks.
Gently mix together with your hands and when fully combined shape into 4 burgers and place them on a plate in the refrigerator for at least 30 minutes.
When ready to cook heat a small amount of oil in a large frying pan and fry the burgers for around 4 minutes on each side until lightly browned and hot all the way through.
Serve in the lettuce leaves with any burger sides of your choice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Judy says:

October 23, 2016 at 8:11 pm

Right now I\’m trying the red lentil and butternut squash (but with sweet potato since I don\’t have butternut squash in the fridge) and since I didn\’t have non gluten flour I cooked up some brown rice. when baby has had his nap I\’ll form them and put the in the sandwich press!

I can\’t find the recipes for the three musketeers bars and the corn candy – in fact I can\’t get into any of the recipes for the lovely pics shown!