This recipe was created by the amazing Emily Lycopolus!
Golden Veggie Burgers
Rated 5.0 stars by 2 users
Category
Burger, Vegetarian
Cuisine
American
Servings
8
Soft in texture and chewy in all the best ways, this veggie burger is anything but standard. The
sweet roasted squash and hearty chickpeas are blended with the Golden Spread and
complimentary spices, ensuring every bite is delicious, full of texture and packed with flavour.
Topping with pickled red onions, and creamy Golden Sauce, this burger is sure to please even
the meat lover at the table.
Author:
Ingredients
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1 540ml can chickpeas
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1 small acorn squash
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1 small white onion grated
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2 cups quick oats
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¼ cup tomato paste
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¼ cup Golden Spread
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2 eggs
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2 Tbsp lemon juice
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2 tsp ground cumin
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1 tsp ground coriander
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1 tsp smoked paprika
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½ tsp ground ginger
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1 tsp sea salt
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1 small red onion
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¼ cup white wine vinegar
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2 tsp granulated sugar
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10 all spice berries
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10 peppercorns
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1 bay leaf
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1 tsp sea salt
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½ cup Mayonnaise
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2 Tbsp Golden Spread
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8 burger buns
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1 tomato
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8 lettuce leaves
Burgers
Pickled Red Onions
Golden Sauce
Burgers
Directions
Preheat the oven to 375°F. Prepare two baking sheets with parchment paper.
Slice the acorn squash in half and remove the seeds, then place cut side down on a parchment covered baking try. Roast for 30 minutes, then turn over so the cut side is facing up and roast an additional 10 minutes. Remove from the oven and let rest until cool enough to handle. Scoop out the squash from the skin and place in a large mixing bowl. You should have 2 cups of roasted squash.
Before the last 10 minutes of the squash baking, rinse and drain the chickpeas and spread them on a parchment paper lined baking sheet. Place in the oven to dry for about 10 minutes. Remove from oven and let cool enough to handle. Using a rolling pin crush the chickpeas flattening them into flakes. Mix them up so they are a crumbled, chucky mixture.
Add chickpeas to the bowl, along with the squash, onion, and oats, mixing well to evenly combine.
In a small bowl whisk together the tomato paste, Golden Spread, eggs, lemon juice, cumin, coriander, cumin, ginger and sea salt. Add to the squash mixture and using your hands mix well to make a fully combined soft mixture, ensuring the wet ingredients are evenly spread throughout.
Preheat the oven to 375°F.
Cover a baking sheet with parchment paper and drizzle with a little olive oil to grease. Form the mixture into 8 patties, placing each on the prepared baking sheet.
Place in preheated oven and bake for 15 minutes. Remove from the oven, carefully flip the burgers using a wide spatula, bake another 5 to 8 minutes until golden and crisp on the outside and soft in the center.
To make the pickled onions, thinly slice the red onion. In a small bowl whisk together vinegar, sugar and salt. Add the onions, all spice berries, peppercorns and tuck in the bay leaf. Add just enough water to cover them, about 4 Tbsp. Let sit 30 minutes to pickle in the fridge.
To make the Golden Sauce, whisk together the mayonnaise and golden spread to make a bright and evenly mixed sauce.
Slice and toast the buns. Slice the tomato. Place a slice of lettuce on the bottom bun and top with one burger. Top with a slice of tomato and pickled onions. Smear the top bun generously with golden sauce before toping the burger.
Once assembled, enjoy the burger immediately.
Recipe Note
Burgers can be frozen raw, or cooked, and stored in an airtight container for up to 6 months.
Once baked or frozen they can be grilled on the barbecue, or pan fried to cook through.
These burgers are too soft to be grilled from raw and do need to be baked first.
