Foodie Blogroll

Monday, February 4, 2013

Spinach & Squash Burgers

Of all the veggie burger recipes that I've made, the Spinach & Squash Burger is by far my all-time favorite. The combination of roasted butternut squash, lentils, spinach, and seasonings is simply spectacular. Not to mention, the burger holds it shape with no flours or fillers!

Spinach & Squash Burgers
Gluten Free

4 oz. butternut squash, peeled, seeded, and cut into cubes (about 3/4 cup)
1/2 tsp. extra virgin olive oil
1/4 cup cooked lentils*
1/2 cup loosely packed baby spinach, chopped
1 tsp. balsamic vinegar
dash of crushed red pepper flakes
1/8 tsp. paprika
1/4 tsp. thyme
1/8 tsp. garlic powder
2 tsp. fresh basil, finely chopped
Handful of Baby Spinach or Arugula, Chopped (For Topping)
1 tsp. Dijon Mustard
2 Slices Light Gluten Free Sandwich Bread

Preparing the Squash--
1. Preheat oven to 400 degrees. Line a small baking sheet with aluminum foil and spray with nonstick spray.

2. Add squash to baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat.

3. Roast squash until golden and very tender, 38-42 minutes, stirring halfway through cooking.

4. Remove squash from oven and let cool slightly. Transfer squash to a food processor and blend until smooth. 

Note: Squash puree can be made ahead- just store in a covered container in the refrigerator, up to 5 days.

Making the Burgers--

1. In a small mixing bowl, stir together squash puree, lentils, spinach, and balsamic vinegar until combined.

2. Stir in crushed red pepper, paprika, thyme, garlic powder, and basil. Season with salt and pepper. Mix until well combined and ingredients are evenly distributed. Taste mixture and adjust seasonings, if necessary.

3. Divide squash mixture in half then use your hands to form it into 2 flat patties. Place burgers in a container lined with wax paper, cover and refrigerate at least 1 hours or up to 4 days.

Cooking the Burgers--

1. Preheat oven to 400 degrees.

2. Spray a medium ovenproof skillet with nonstick spray and heat to medium high.

3. Add burger patties to skillet and cook until golden on the bottom, 2-4 minutes.

4. Use a a spatula to carefully flip burgers, and continue to cook until golden on both sides, 2-3 minutes more.

5. Transfer skillet to oven and bake 10-12 minutes or until burgers are slightly crisp and heated through.

Assembling the Burgers--

1. Toast gluten free bread, then spread each piece of bread with 1/2 tsp. of Dijon Mustard.

2. Place one burger patty on a bread slice and top with a handful of spinach (or arugula). 

3. Place remaining burger patty on top of spinach and top with remaining bread slice (mustard side facing in).

4. Enjoy!

* To cook lentils, simply place in a small saucepan and cover with water. Bring to boil over high heat, then reduce heat to low, cover, and simmer lentils until tender, 20-30 minutes. Drain lentils and measure out 1/4 cup for burgers. (1/4 cup of dry lentils will yield about 3/4 cup cooked. Since you only need 1/4 cup cooked lentils for this recipe, you can save the rest of another use.)

Nutrition Information--approximately 210 Calories Per Burger

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