I feel like I’ve been avoiding fall. The weather has been really mild here – enough that I haven’t even had to break out a sweatshirt most days and I’ve still been picking tomatoes from the garden regularly. It’s made it easy to pretend summer is just ending.
But, I can’t pretend forever – our first frost is coming tonight and it’s finally kicked my brain into fall mode. I’m officially craving all the autumn flavors – and this vegan burger just hits the spot.
These have just a few simple ingredients but they flavors are incredible – fresh, and perfectly seasonal.
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Ingredients
For the burgers:
- 1 1/2 cups diced butternut squash
- 1 small green apple, diced
- 1 shallot, chopped
- 1 1/2 cups cooked tri-color quinoa
- 1/4 teaspoon salt
- 1 Tablespoon fresh thyme
- 4 pretzel rolls
For the onions:
- 1 Tablespoon olive oil
- 1 red onion, thinly sliced
- 1 Tablespoon balsamic glaze
I love the simple ingredient list on these burgers! Especially because everything can be grabbed from our local farm stand right now – this recipe is perfectly seasonal!
This recipe doesn’t have a true binder, so the patties are a little soft. Letting them cool in the pan for a few minutes before serving helps them firm up. If you’re not vegan, you can also add an egg to the mixture to help bind it together.
Directions
- Preheat the oven to 450 degrees.
- Spread out the butternut squash cubes on a sheet pan and roast for 15 minutes.
- Add the apple and shallot to the baking sheet and return to oven for another 15-20 minutes, until the butternut squash is soft.
- Transfer the veggies to a food processor and pulse until chunky. Transfer to a bowl.
- Mix in the quinoa, salt, and thyme and form into 4 patties.
- Cook in a pan for 15 minutes, carefully flipping halfway. Remove pan from heat and let cool for at least five minutes before serving.
- To make the onions: heat the olive oil in a pan and add the onions, stirring to coat. Cover the pan and let the onions cook for at least five minutes, until they are soft. Remove the lid and cook, stirring occasionally, until caramelized. Stir in the balsamic glaze and cook for a few minutes more, until the glaze is incorporated.
- Serve the burgers on pretzel rolls, topped with the onions.
The elements of this burger can easily be made ahead! The burger patties can be made a day ahead and refrigerated until you’re ready to cook. The balsamic caramelized onions can be made several days in advance.
More Vegan Meals I Love
While we’re not a vegan family, I do love mixing plant-based meals into our rotation! Vegan Buffalo Cauliflower Sandwiches are possibly my favorite sandwiches ever – vegan or not! Chickpea Caesar Sandwiches are always a hit, too, especially with the kids.
Two vegan slow cooker meals are also on my go-to list: Vegan Slow Cooker Chickpea Noodle Soup and Chickpea Tikka Masala are both perfect to warm you up on chilly days!
Recipe
Vegan Butternut Squash & Apple Burgers with Balsamic Caramelized Onions
These harvest-inspired vegan burgers are perfect for fall.
Ingredients
For the burgers:
- 1 1/2 cups diced butternut squash
- 1 small green apple, diced
- 1 shallot, chopped
- 1 1/2 cups cooked tri-color quinoa
- 1/4 teaspoon salt
- 1 Tablespoon fresh thyme
- 4 pretzel rolls
For the onions:
- 1 Tablespoon olive oil
- 1 red onion, thinly sliced
- 1 Tablespoon balsamic glaze
Instructions
- Preheat the oven to 450 degrees.
- Spread out the butternut squash cubes on a sheet pan and roast for 15 minutes.
- Add the apple and shallot to the baking sheet and return to oven for another 15-20 minutes, until the butternut squash is soft.
- Transfer the veggies to a food processor and pulse until chunky. Transfer to a bowl.
- Mix in the quinoa, salt, and thyme and form into 4 patties.
- Cook in a pan for 15 minutes, carefully flipping halfway. Remove pan from heat and let cool for at least five minutes before serving.
- To make the onions: heat the olive oil in a pan and add the onions, stirring to coat. Cover the pan and let the onions cook for at least five minutes, until they are soft. Remove the lid and cook, stirring occasionally, until caramelized. Stir in the balsamic glaze and cook for a few minutes more, until the glaze is incorporated.
- Serve the burgers on pretzel rolls, topped with the onions.
Notes
Inspired by Veggies Don't Bite
