Butternut Burger Recipe

 

By: Isabel Robson

Serves: 4
Preparation: 50 minutes

Ingredients:
300g Butternut squash
1 Table spoon sesame seeds
2 Table spoons virgin olive oil
1 Table spoon breadcrumbs
1 Table spoon coriander
1 tsp Turmeric powder
1/2 tsp garlic powder
3 Table spoon flour
2 Small potatoes
1 Small onion
1 Free range egg
Salt and pepper

• Turn oven on at 200 degrees Celsius.
  
• Boil butternut squash and potato chunks for 5 minutes.
• Mash together roughly.  Season with salt and pepper.
• Add remaining ingredients (except flour, sesame seeds and olive oil) and fold gently with one hand.
• Roll into a tennis size ball and cover with flour mixed with sesame seeds.  Carefully shape into a burger shape.
  
• Repeat until mixture has run out.
• Place burgers in pregreased baking dish and drizzle olive oil over it.
• Bake in the oven for 35 minutes or until golden.
• Serve hot.

You can freeze these burgers and consume within 4 weeks.
To freeze, bake as instructed above, allow to cool, dust with flour and place them individually in freezing bags. 
When required, cook under the grill from frozen for 15 minutes in greased tray, turning over half way.

One butternut squash can go along way.  This recipe is a great way to use left over butternut to avoid wastage.