Delicata Squash Burger Patties

Delicata Squash Burger Patties

kphanie

"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

1 h 15 m servings 299 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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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 textur...

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. I...

I've made this a few times-absolutely delicious. I put it over a piece of oatnut toast with an american cheese slice and raspberry jelly-to die for

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