Butternut Bean Burgers

KCAL	PRO	CARB	FAT	FIBER
296.8	29.8g	28.9g	6.9g	1.6g

Makes 4 burgers

Wholemeal Bap 4

Salad Tomatoes 2 medium

Red Kidney Beans 1 tin, drained

Butternut Squash 200g or 7 oz

Brown Onion 1 medium

Breadcrumbs 50g or 1.7 oz

Lime Juice 1 lime

Olive Oil 1/41 tbsp & 1 tsp

Lettuce 4 leaves

Garlic Cloves 2

Red Chilli 1

Paprika 1 tsp

Cumin 1/2 tsp

Coriander Leaves 1 tbsp

Chilli Flakes 1/2 tsp

Salt & Pepper 1 pinch & 3 twists

Method

Preheat the oven to 190°C (375°F). Dice the butternut squash into small cubes. In a pot of boiling water, cook the squash until it becomes tender, then drain.

In a non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Sauté the onions until they become translucent, about 3 minutes. Stir in the crushed garlic and cook for another minute.

In a large mixing bowl, combine the cooked butternut squash, oats, red kidney beans, chilli flakes, paprika, bread crumbs, ground cumin, salt, and black pepper. Mash the mixture together using a potato masher or fork until well combined. Divide and shape the mixture into four large burgers.

Arrange the burgers on an oiled baking tray. Lightly brush the tops with some olive oil. Bake for 25-30 minutes, or until the burgers are browned and crisp on the outside.

In a separate bowl, combine the diced tomato, chopped coriander, fresh chilli, crushed garlic, olive oil, chopped red onion, and lemon or lime juice. Mix well and set aside.

These savory Butternut Bean Burgers offer a hearty vegetarian alternative to traditional meat burgers. Paired with a zesty tomato salsa and the freshness of avocado and rocket, this dish promises a delightful mix of flavors and textures.

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