Monday, 17 April 2017

Butternut and Coriander Burgers

Everyone likes burgers, except me. I have had so many bad experiences with frozen or ready made veggie burgers I literally just hate everything about them. 

After plenty of research on vegan meals, I found that many used sweet potato and quinoa or sweet potato and black bean burgers. Therefore I was inspired to make something similar. I replaced the lentils or quinoa with chickpeas and it became more of a falafel take on a burger. I also decided to use butternut squash as my family get a little bit bored with my sweet potato obsession. 

So I have created something sweet but yet earthy and spicy. Oh and 100% Vegan!


(Makes 6 Burgers)

  • 300g of Roasted Butternut Squash 
  • 3 teaspoons  of  Ground Cumin 
  • 3 teaspoons of  Ground Coriander
  • 3 teaspoons of Dried Coriander Leaf or a small bunch of finely chopped coriander stalks 
  • 1 teaspoon Dried Garlic or 1 clove of garlic
  • 100g Plain Flour 


First of start by preheating your oven to 200 C, then peel and slice the butternut (into small chunks) coating with a little olive oil. Roast for 20-25 minutes until the butternut is tender and lightly brown.
Once it is cooked leave to cool.

Drain the chickpeas from their water and tip them into a food processor along with the butternut. Add the spices and blend together to make a chunky mixture.

Add some of the flour by stirring it in with a wooden spoon then gradually move on to using your hands when the mixture is thick and dough-like.

Dust your worktop with a little flour, tip out the dough and form into 6 burgers.

For a quick cook, then fry them in olive oil for 3-5 minutes on each side or alternatively bake them for around 20 minutes in a fan oven at 180C.

Store in the fridge and they will keep for at least 4 days alternatively freeze them and then take them out and defrost for 3 hours to ensure they are ready to reheat.

Another great thing about these burgers is that they do not have to be eaten the conventional way in a bun, as you can see I had them with some spiced butternut cous cous and a small salad. They also work well with rice.

I hope you enjoy them as much as I do!


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