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Roasted Butternut Squash & Quinoa Veggie Burger


I bought Hubert Keller's Burger Bar cookbook and decided to skip right past the fattening (yet delicious) beef burger recipes to tackle a garden variety instead. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. The squash adds a bit of sweetness while keeping the patties moist. The quinoa gives the burger a slightly nutty taste. Honestly, I didn't even miss the moo.

* Serves 6

1 tablespoon honey
1 tablespoon unsalted butter, melted
1 pinch ground cinnamon
1 small butternut squash, halved and seeds removed
2 teaspoons plus 2 tablespoons olive oil
1/2 cup quinoa, well-rinsed
1 cup water
Kosher salt & freshly ground black pepper
1/4 cup ground hazelnuts
1/2 cup  breadcrumbs, plus more if mixture is too wet
1 large egg, beaten
6 slices gruyere cheese
6 whole grain buns
6 leaves butter lettuce
6 slices of tomato

  • Preheat oven to 400°F Line a baking sheet with foil.
  • In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
  • Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
  • Roast until soft, about 40 minutes.
  • While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
  • Add the water. Bring to a boil. Add a large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
  • Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs and beaten egg. Season with salt and pepper to taste.
  • Cover bowl and refrigerate for 30 minutes. Form into 6 patties, wrap in plastic wrap and refrigerate for another 30 minutes.
  • Heat remaining two tablespoons of olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger during the last minute of cooking.
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