Butternut Squash Apple Burgers

These are the veggie burgers that turn skeptics into believers. Nutty wild rice, sweet caramelized butternut squash, tender fresh Honeycrisp apples, fresh thyme, and toasted pepitas patted into hearty patties and pan-seared until crisp on the outside. Serve on a good bun with a spoonful of caramelized onion sage aioli, and you've got a fall dinner nobody thinks of as "the vegetarian option."

The apple is doing real work here — it adds moisture, sweetness, and just enough acidity to keep the patty from feeling too heavy. We reach for Honeycrisp because it stays tender-crisp through cooking. Mutsu (Crispin) is another excellent option with a mellower, honeyed flavor. Order fresh from our orchard by clicking here.

Ingredients (makes 6 burgers)

Burgers

• 2 cups wild rice blend
• 3 cups vegetable broth
• 3 cups diced butternut squash (fresh or frozen)
• 1 cup chopped shallots
• 2 cups diced Honeycrisp apples
• 2 tablespoons fresh thyme leaves
• 1/4 cup pepitas (pumpkin seeds), toasted
• Sea salt and freshly ground black pepper, to taste
• 2–3 tablespoons olive oil for pan-searing
• Optional binder: 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) or 1 beaten egg

Caramelized Onion Sage Aioli

• 1 large yellow onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 cup mayonnaise (regular or vegan)
• 1 tablespoon fresh sage, finely chopped
• 1 small garlic clove, grated
• Squeeze of lemon
• Salt to taste

To Serve

• 6 hearty buns (brioche, pretzel, or seedy whole grain)
• Butter lettuce or arugula
• Extra apple slices for topping (optional but delicious)

Directions

1. Cook the rice. Bring broth to a boil, add wild rice, reduce heat, cover, and simmer 40–45 minutes until tender. Drain any excess liquid and cool.
2. Roast the squash. Preheat oven to 400°F. Toss squash with a drizzle of olive oil, salt, and pepper. Roast 25–30 minutes until tender and lightly caramelized.
3. Caramelize onions for the aioli. Cook sliced onions in olive oil over medium-low heat, stirring, for 30–40 minutes until deeply golden. Cool.
4. Mix the aioli. Finely chop caramelized onions and stir into mayo with sage, garlic, lemon, and salt. Refrigerate.
5. Make the patties. In a large bowl, combine cooled rice, roasted squash, diced raw apple, chopped shallots, thyme, and pepitas. Season generously with salt and pepper. Add flax egg or beaten egg to bind.
6. Pulse half the mixture in a food processor for a few seconds to help it bind, then fold back into the rest.
7. Form into 6 patties, about 4 inches wide and 3/4 inch thick.
8. Heat olive oil in a large skillet over medium heat. Pan-sear patties 4–5 minutes per side until deeply golden and heated through.
9. Toast buns. Spread with aioli. Layer lettuce, patty, and extra apple slices.

Tips & Variations

• Batch cook. Rice, squash, and caramelized onions can all be made 3 days ahead.
• Freeze patties. Freeze uncooked patties on a tray, then bag — they cook straight from frozen.
• Add cheese. Sharp cheddar or Gruyère over the patty in the last minute of cooking is delightful.
• Not a burger person? Serve the patties over greens as a warm bowl.
• Make it lighter. Sub Greek yogurt for half the mayo in the aioli.

Made these? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!