Roasted Butternut Squash-Quinoa Veggie Burger
'Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.' / 'Arrange the squash on the baking sheet / 'Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.' / 'Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown / 'In a small bowl / 'Roast until soft / 'Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts / 'While the squash is roasting / ['Preheat oven to 400°F Line a baking sheet with foil.' / about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.' / about 3 minutes.' / about 40 minutes.' / and coat the squash with the butter mixture.' / beaten egg / breadcrumbs / butter / cinnamon and salt and pepper to taste.' / crushed red pepper and salt and pepper to taste.' / cut side up / heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly / mix together the honey
I bought Hubert Keller’s Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. …