Delicata Squash Burger Patties Recipe - Allrecipes.com
Delicata Squash Burger Patties Recipe
  • READY IN hrs

Delicata Squash Burger Patties

Recipe by  

"Hey vegetarians! I came up with a scrumptious way to eat burgers. And this weird striped little squash. I'm not a vegetarian anymore, but I still make it often because it's so good! Serve in burgers, or by itself with a side of green salad, rice or potatoes. This also makes for a wonderful ravioli stuffing."

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Ingredients Edit and Save

Original recipe makes 4 patties Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat an oven to 475 degrees F (245 degrees C).
  2. Place squash on a baking sheet; drizzle with olive oil. Season with salt and pepper.
  3. Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Cut into cubes.
  4. Heat butter in a skillet over medium heat; cook and stir shallot and garlic in the melted butter until shallot is transparent, 5 to 10 minutes. Add sun-dried tomatoes; cook until softened, 2 to 3 minutes. Mash squash cubes into shallot mixture until relatively smooth. Remove from heat, transfer mixture to a bowl, and cool for 2 to 3 minutes.
  5. Stir bread crumbs, egg, and Parmesan cheese into squash mixture. Add more bread crumbs if mixture is too sticky. Season with salt and pepper. Shape mixture into 4 patties.
  6. Heat vegetable oil in a large frying pan over medium-high heat; cook patties in the hot oil until browned, 4 to 5 minutes per side.
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Footnotes

  • Cook's Note:
  • You can either leave the mixture chunky or puree in a food processor before forming into patties.
  • For the ravioli stuffing, omit the bread crumbs and egg and stop at step 5 before forming into patties.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Sep 16, 2014

Delicious. I didn't add in the skin as I am cannot digest it well and I used less oil. The sun dried tomatoes were excellent in this. next time, I will also toss in some chopped fresh spinach. If you don't have a shallot, a mild onion would work fine..

 
Oct 26, 2014

I made these as-written, except that I used crumbled goat cheese in place of the parmesan. We really enjoyed the flavor--particularly the sun-dried tomatoes--but there just wasn't enough texture to them to make them satisfying. It was a little too much like eating firm mashed potatoes. Next time I make these, I'm going to try substituting brown rice or kasha for the breadcrumbs, and using larger pieces of onion and sun-dried tomato. We also served these with garlic-marinara sauce on top, which was a wonderful addition.

 

2 Ratings

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 497 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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