Celebrate the winter season with these "Orange" veggie burgers made with butternut squash. If you’re like me you’re looking for a few new ways to use up some butternut squash this time of year!
1/2 cup butternut squash, cooked
1/4 cup quinoa, dry
5 ounces feta, crumbled
1 organic egg
2 tablespoons walnuts, chopped
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coconut oil or organic butter
1 fresh lemon
4 whole wheat rolls (optional)
2 cups mixed baby greens
In a small saucepan, bring 1/2 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, ~ 3-5 minutes. Set aside.
In a food processor, pulse butternut squash, 2 oz. feta, 1 1/2 teaspoon cumin, red pepper, cinnamon, turmeric, sea salt and pepper until just combined. Fold in the quinoa, the walnuts and the egg.
Form mixture into four patties. In a large skillet, with a splash of coconut oil or organic butter cook burgers on medium heat until cooked through and crispy on the outside, 8-10 minutes per side.
Meanwhile, in a small bowl, combine remaining feta, 1/4 teaspoon lemon zest, lemon juice from half a lemon, and dash of cumin (~1/2 teaspoon). Season with salt and pepper. Serve burgers on a whole wheat roll topped with a few baby greens and creamy feta sauce.