"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 soo good! This also makes for a wonderful ravioli stuffing..."
Preheat oven to 475°F. Wash and clean squash thoroughly, as you’ll be keeping the skin for this recipe. Cut in half lengthwise, remove seeds and filaments, as well as both ends of the vegetable, and bake in a cookie sheet for about 45 minutes or until tender. You can also drizzle some olive oil and salt and pepper prior to cooking. Let cool.
In a saucepan, sauté garlic and shallots in the butter until transparent, then add chopped sundried tomatoes and cook for a few more minutes. Meanwhile, cut the squash in little cubes, with the skin, and purée it into the mix until relatively smooth.
Remove from heat, and let cool for a couple minutes. Add breadcrumbs, egg and parmesan cheese and mix well. At this point you can use a food processor, handheld mixer or blender to obtain a more homogenous consistency, or you can leave the chunks in. What you’re looking for is a proper consistency for shaping patties. If it’s too sticky, add a little more breadcrumbs. Season with salt and pepper, and turn mix into 4 good sized burger patties.
In a big frying pan, heat up a good amount of vegetable oil to a high temperature. It’s very important that you get to a high heat, because your vegeterian mix, containing less fat and more water than meat, will need to be properly seized in order to keep its patty shape.
Delicately lay each patty down in the oil and fry each side.
Serve in burgers, or by itself with a side of green salad, rice or potatoes.
For the ravioli stuffing, stop at step 3 and omit breadcrumbs and egg. (Don't forget the cheese, though!) Enjoy!