One of my favorite blogs is Veggies Don’t Bite, so I was super excited when Sofia asked me to review her new cookbook. Vegan Burgers and Burritos – Easy and Delicious Whole Food Recipes For the Everyday Cook. You know I love homemade veggie burgers!!
Today I am sharing a recipe from the book. The Autumn Burger. This burger is filled with all the flavors of fall and its relatively simple to make.
The Vegan Veggie Burgers and Burritos cookbook features 75 mouthwatering recipes and each recipe has a full color photo to go with it. Here is the breakdown:
27 Veggie Burger Recipes, 26 Burrito Recipes, 19 Sauce Recipes, and 4 Sides! All the recipes in this book are:
- Gluten Free
- Refined Sugar Free
- Contain Whole Food Ingredients
Some examples of recipes you will find in the book are:
- Down Home BBQ Burger with Easy Homemade BBQ Sauce
- Ultimate Meatball Burger with Quick and Easy Pizza Sauce
- Autumn Burger with Healthy Vegan Mayo
- Chipotle and Lime Forever with Smoky Tangy Cream
Yum, right? I can’t wait to make more recipes from this book!
Vegan Autumn Burger
Vegan Autumn Burger
From sweet butternut squash to thyme and sea salt, the fall flavor intensity here has a “go big or go home” attitude. A little extra effort is truly worth it because these little patties are insanely delicious!
- 4 cups chopped raw butternut squash
- 8 T low-sodium vegetable broth (or a drizzle of oil), divided, for roasting
- 2 tsp sea salt, divided
- 3/4 cup peeled and chopped apples
- 3/4 cup sliced leeks
- 1 1/2 T chopped garlic
- 1 1/2 T dried thyme
- 1 1/2 cups cooked brown rice
- 6 T pumpkin seeds
- 4-5 burger buns
Preheat the oven to 400F (204C).
In a large mixing bowl, mix the squash with 5 tablespoons (74 ml) of broth or a drizzle of oil and 1 teaspoon of salt. Place the squash on a parchment-lined cookie sheet and roast for 15 minutes.
Meanwhile, place the apples, leeks, garlic and thyme in the bowl and mix well with the other 3 tablespoons (45 ml) of broth or a drizzle of oil. Add this mixture to the cookie sheet with the roasted squash, mix around to incorporate and roast for 30 minutes.
While the vegetable mixture is roasting, place the rice, pumpkin seeds and the remaining 1 teaspoon of salt into a food processor. Pulse until chopped well.
Once the veggie mix is done roasting, allow it to cool a few minutes, then add the mix to the processor and pulse only a few times to incorporate. Don’t overpulse.
Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all flavors marinate and leads to a sturdier burger.
To cook, shape the mixture into patties. If you’re not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stove top over medium heat for 15 minutes on each side. Pans and stove tops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won’t give, then it isn’t ready and needs to cook longer.
You can also bake the patties on a parchment-lined cookie sheet at 375F (191C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes. Serve on buns with the Lemon Thyme Mayo and toppings of your choice.
Kids: Make patties into a smaller slider size or into nuggets. Serve mayo on the side as a dipper.
To find out more about the book, click here.
Disclaimer: I was given a copy of this book in exchange for an honest review. I stand by my words and they are all my own.
5 thoughts to “Vegan Autumn Burger”