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My review
Delicata Squash Burger Patties
2
kphanie
"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."
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Ingredients
1 h 15 m servings 299Original recipe yields 4 servings (4 patties)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 475 degrees F (245 degrees C).
- Place squash on a baking sheet; drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Cut into cubes.
- 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.
- 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.
- 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.
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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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
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Newest
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 textur...
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. I...
11/20/2015
I've made this a few times-absolutely delicious. I put it over a piece of oatnut toast with an american cheese slice and raspberry jelly-to die for