Butternut Squash Apple Burgers

recipe from veggies don't bite

makes 6 burgers

Ingredients

• 2 c rice medley (or other favorite rice)
• 3 c veggie broth
• 3 c diced butternut squash
• 1 c chopped shallots
• 2 c diced granny smith apples
• Himalayan pink salt to taste
• 2 tbsp fresh thyme (leaves only)
• ¼ c pumpkin seeds

Toppings

• Caramelized Onion Sage Aioli (see recipe below)
• 6 pieces of lettuce

• 6 Pretzel Rolls

Note: I used a mixed rice medley for these but a wild rice would work too. I liked the different textures of the rice medley.

Instructions

Cook rice in a rice cooker or on stovetop using broth making sure to measure out the amounts of each.

Preheat oven to 400F. Wash and dice/chop squash, shallots and apples making sure to keep squash separate from the others. Place squash on a parchment lined cookie sheet, sprinkle with salt and roast for 15 minutes. At the 15 minute mark, add apples and shallots to the cookie sheet. Roast another 30 minutes. Set aside to cool. Once cool, put in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a  large bowl.

Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl.

Mix everything well. Taste and add more salt if needed, but it shouldn’t need much if you cooked the rice with broth.

Shape into 4 inch patties, then cook on stove top in a pan over medium heat for 4-5 minutes on each side or until browning (depending on stove). Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready. Let sit for a few minutes after cooked to help burger get more stable before eating.

Serve burgers with Caramelized Onion Sage Aioli on pretzel rolls. Top with lettuce.

Caramelized Onion Sage Aioli

• 1 c sliced sweet onion
• 1 tbsp fresh chopped sage
• ½ c veggie broth
• 1 tsp maple syrup
• 1 tsp lemon juice
• 1 cup mayo

Wash and slice onions and chop sage. In a medium pan over low heat, sauté onions and sage with the veggie broth and maple syrup. Make sure to keep the heat low and be patient for the onions to caramelize. It takes time but if you turn up the heat you will burn them without getting the true caramelized taste. You may need to add another splash of veggie broth if they get too dry and sticky before they are ready. You will know they are done when they are very limp, browned but not burned and they become sticky. Once done, let cool.

Once the onion mixture is cool, place in a blender or food processor along with the lemon juice and mayo and blend until mixed but still slightly chunky.