Hey everyone and welcome back to #RecipeADayMay. Today’s post was inspired by something I saw on Instagram. One of the vegan accounts posted a photo of the new vegan range available from ASDA. I noticed one of the items available was a butternut squash and pepper sausages and I thought that sounded like a good combination, so I decided to try and create my own. Only, I opted for a butternut squash and pepper burger instead. Now, I haven’t looked up the ingredients in that one so I’m by no means saying they’re identical, but I made my own using ingredients I’d like to see in there.
This one almost didn’t happen. In the method below, I’ll be telling you to leave your burger mixture to chill for a while before making them. This is a recommended step, not 100% essential, but it’s totally worth the extra time. On the night I made these I didn’t have time to chill them and it made it so much harder to mould them. And you need way more flour.
As these are veggie burgers the amount of flour you’ll need varies depending on how much water is in your vegetable to begin with. With this in mind, the amount below is a guideline, you may need more or less. The ideal texture we’re going for is similar to falafel, slightly sticky but not too wet.
I used chickpea flour in mine and honestly, I reached that decision because it was the first gluten free flour I stumbled across in my cupboard. I think rye, buckwheat or oat would also have worked well if you’d rather use an alternative.
This recipe is vegan, gluten free, dairy free, soy free and nut free.
Serves: 4-5 burgers (translation: I made 4 but could have made 5 if I could be bothered to get every last bit out of the food processor)
Prep time: an hour (including chill time)
Cook time: 8-10 minutes fried, 25 minutes in the oven
- Half a butternut squash, peeled and chopped into small squares
- One bell pepper, colour of your choice, roughly chopped
- Roughly a cup of chickpea flour
- A red chilli, roughly chopped
- 1tsp dried garlic
- A few cracks black pepper
- Boil the butternut squash in a large pan for approximately 15 minutes. You want it to have softened slightly but not fully cooked and easy to mash.
- Drain the cooked squash and pat dry. Add to a food processor along with all other ingredients, add the flour a bit at a time, pulsing a few times in between and checking the texture each time.
- Optional, but recommended: add mixture to a bowl and leave in the fridge for 30 minutes or longer. If you’re not doing this step it’s likely you’ll need to add more flour in order to shape your burgers. If you’re making them in the oven, preheat oven to 200°c and line a baking tray with greaseproof paper now.
- Remove the mixture from the fridge. Take a small handful of mixture and shape into a burger patty.
- If you’re making them in the oven, place on a baking tray in the centre of the oven for 25 minutes. Alternatively, heat a large frying pan on medium heat and cook for 4-5 minutes on each side.
Serve and enjoy!
I opted to have mine in a BFree pitta bread with some salad and piri piri sauce. For those of you who are gluten free, the pitta breads have a much nicer texture than the wraps do. Would definitely recommend!