Delicata Squash Burger Patties

Delicata Squash Burger Patties

2
kphanie 0

"Hey vegetarians! I came up with a scrumptious way to eat burgers. And this weird striped little squash. I'm not a vegetarian anymore, but I still make it often because it's so good! Serve in burgers, or by itself with a side of green salad, rice or potatoes. This also makes for a wonderful ravioli stuffing."

Ingredients 1 h 15 m {{adjustedServings}} servings 299 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Preheat an oven to 475 degrees F (245 degrees C).
  2. Place squash on a baking sheet; drizzle with olive oil. Season with salt and pepper.
  3. Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Cut into cubes.
  4. Heat butter in a skillet over medium heat; cook and stir shallot and garlic in the melted butter until shallot is transparent, 5 to 10 minutes. Add sun-dried tomatoes; cook until softened, 2 to 3 minutes. Mash squash cubes into shallot mixture until relatively smooth. Remove from heat, transfer mixture to a bowl, and cool for 2 to 3 minutes.
  5. Stir bread crumbs, egg, and Parmesan cheese into squash mixture. Add more bread crumbs if mixture is too sticky. Season with salt and pepper. Shape mixture into 4 patties.
  6. Heat vegetable oil in a large frying pan over medium-high heat; cook patties in the hot oil until browned, 4 to 5 minutes per side.
Tips & Tricks
Baked Butternut Squash

Enjoy as a simple side or turn it into a delicious soup or filling for ravioli.

Butternut Squash Pizzas with Rosemary

These individual pizzas put a tasty twist on pizza night.

Footnotes

  • Cook's Note:
  • You can either leave the mixture chunky or puree in a food processor before forming into patties.
  • For the ravioli stuffing, omit the bread crumbs and egg and stop at step 5 before forming into patties.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 2

  1. 2 Ratings

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LindaT
9/16/2014

Delicious. I didn't add in the skin as I am cannot digest it well and I used less oil. The sun dried tomatoes were excellent in this. next time, I will also toss in some chopped fresh spinach. If you don't have a shallot, a mild onion would work fine..

KychynWych
10/26/2014

I made these as-written, except that I used crumbled goat cheese in place of the parmesan. We really enjoyed the flavor--particularly the sun-dried tomatoes--but there just wasn't enough texture to them to make them satisfying. It was a little too much like eating firm mashed potatoes. Next time I make these, I'm going to try substituting brown rice or kasha for the breadcrumbs, and using larger pieces of onion and sun-dried tomato. We also served these with garlic-marinara sauce on top, which was a wonderful addition.