Delicata Squash Burger Patties
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
Directions
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Preheat an oven to 475 degrees F (245 degrees C).
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Place squash on a baking sheet; drizzle with olive oil. Season with salt and pepper.
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Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Cut into cubes.
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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.
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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.
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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.
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.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
