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Butternut Burger

Chef Beth McWilliam
Fresh Café

Local butternut squash forms the base of this hearty, zippy vegan patty. Flavourful house-made sauces and crunchy garnishes offer pleasing texture and tang in this signature dish.

1 large butternut squash
1 540 ml can white beans, drained and rinsed
1/2 cup cooked quinoa
1 shallot, minced
1 garlic clove, minced
1 cup pumpkin seeds
1 cup crumbled walnuts
1/2 tsp cayenne
salt and pepper to taste
1 cup (or more) bread crumbs
12-15 burger buns, grilled
pickled onions for garnish
alfalfa sprouts for garnish

Tomato Chutney
1 tsp cumin seeds
1 Tbsp mustard seeds
1 Tbsp canola oil
1 Tbsp ginger, finely grated
1 Tbsp garlic, minced
1 cinnamon stick
1 cup cider vinegar
1/2 cup sugar
1 2.84 L can tomatoes, diced, juices drained
fresh thyme to taste

Roasted Garlic Vegan Aïoli
1 block soft tofu, drained of excess water
1 head garlic, roasted
2 Tbsp vinegar
1/4 cup olive oil
salt and pepper to taste

1. In a mixing bowl, smash squash, white beans and quinoa using a potato masher.
2. Using a wooden spoon, mix in shallots, garlic, walnuts, pumpkin seeds and seasonings.
3. Add in bread crumbs as necessary until mix holds to form 12-15 patties around the size of a hockey puck.

Tomato Chutney
1. In a saucepot over medium heat, toast cumin and mustard seeds for about 1 min until fragrant and seeds start to pop.
2. Add oil, ginger, and garlic and let sweat for 30 secs.
3. Add cinnamon stick, vinegar and sugar. Reduce on medium heat until syrupy.
4. Add diced tomatoes and cool to room temperature.
5. Add fresh thyme to taste.

Roasted Garlic Vegan Aïoli
1. Using a blender or food processor, add all ingredients and blend until smooth.

1. In a frying pan with oil, brown patties over medium heat.
2. Serve patties on burger buns with tomato chutney, roasted garlic vegan aïoli, pickled onions and alfalfa sprouts.

Yield 12-15 servings

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