Burger Ingredients:
2 cups wild rice blend
3 cups vegetable broth
3 cups diced butternut squash (find it frozen to make it quick & easy!)
1 cup chopped shallots
sea salt to taste
2 tablespoons fresh thyme
¼ cup pumpkin seeds  (aka pepitas)

Caramelized Onion Sage Aioli Ingredients:
1 cup sliced sweet onion
1 tablespoon fresh chopped sage
½ cup vegetable broth
1 teaspoon maple syrup
1 teaspoon lemon juice
1 cup vegan mayo (substitute silken tofu or soaked cashews)

6 pieces of lettuce
6 rolls

Directions for Aioli:
  1. Slice onions and chop sage. 
  2. In a medium pan over low heat, sauté onions and sage with the veggie broth and maple syrup. Make sure to keep the heat low and be patient for the onions to caramelize. It takes time but if you turn up the heat you will burn them without getting the true caramelized taste. You may need to add another splash of veggie broth if they get too dry and sticky before they are ready. You will know they are done when they are very limp, browned but not burned, and they become sticky.
  3. Let cool.
  4. Once the onion mixture is cool, place in a blender or food processor along with the lemon juice and mayo (or tofu or cashews) and blend until mixed but still slightly chunky.
Directions for Burger:
  1. Cook rice using broth making sure to measure out the amounts of each.
  2. Preheat oven to 400 F. 
  3. Chop squash, shallots, and apples making sure to keep squash separate from the others. 
  4. Place squash on a parchment lined cookie sheet, sprinkle with salt, and roast for 15 minutes. 
  5. At 15 minutes, add apples and shallots to the cookie sheet.  Roast another 30 minutes. Set aside to cool. 
  6. Once cool, put in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a large bowl.
  7. Add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky.  Add to the large bowl.
  8. Mix everything well. Taste and add more salt if needed, but it shouldn’t need much if you cooked the rice with broth.
  9. Shape into 6 x 4 inch patties, then cook on stove top in a pan over medium heat for 4-5 minutes on each side or until browning. Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready. Let sit for a few minutes after cooked to help burger get more stable before eating.
  10. Serve burgers with Caramelized Onion Sage Aioli topped with lettuce.  Enjoy!

Serves 6

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Thanks to veggiesdontbite.com for the recipe

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