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Butternut Squash Veggie Burgers Recipe

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This recipe for Butternut Squash Veggie Burgers, by , is from Berta's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marsha Beever


Cooking spray
3 c. cubed, peeled butternut squash (from 1 small squash).
1 c. finely chopped yellow onion
tsp. kosher salt, divided
tsp. garlic powder, divided
1 can (15 oz.) chickpeas, drained and rinsed
c. egg whites (about 2 large) or egg substitute
1 pkg (10 oz) frozen spinach, thawed and a queened dry
c. whole-wheat flour
tsp. black pepper
6 whole-wheat hamburger buns

1. Heat a large skillet coated with cooking spray over medium-high heat. Add the squash, onion, tsp. salt, tsp. garlic powder, and c. tap water. Cover and cook until squash is mostly softened, and water has evaporated, about 8 minutes. Transfer mixture to a large bowl lined with paper towels to drain.
2. Place chickpeas and egg whites in a blender or food processor, and process until mostly smooth.
3. Remove paper towels from bowl, and blot moisture from squash mixture. Roughly mash the squash. Add chickpea pure, spinach, flour, black pepper, tsp. salt, and tsp. garlic powder. Stir thoroughly.
4. When squash mixture is cool enough to handle, form into 6 equal-sized patties, about c. each.
5. Recoat skillet with cooking spray, and heat over medium-high heat. Working in batches, cook patties until firm and lightly browned, 3-4 minutes per side, turning gently. Top bottom halves of buns with a patty; , and add desired toppings.




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