I have enjoyed many homemade veggie burgers in the past. Some more than others. Some more complicated and time consuming than others. These patties were the epitome of time well spent. Seriously yummy.
Photo by Andrew Scriviani for The New York Times
Combine acorn squash, cranberries, hearty oats, carmelized onions and pecans, shape it into a burger, and you end up with a fall feast in every bite. The best part was that they baked so easily. The texture of a burger or its ability to hold together well can make or break the experience sometimes, and this recipe nailed both.
I served mine over a bed of wilted spinach and with a side of waffled hash browns.
To make the burger, I simply followed the recipe found on the NY Times Cooking Blog: Vegan Acorn Squash Burger with Cranberries and Pecans. To make it oil free, I omitted the oil and carmelized onions in a non-stick skillet over med-high heat, adding water or vegetable broth as needed to prevent sticking.
Serve over a bed of greens or on your favorite burger buns and top with your favorite condiments.
To make the hash brown waffle shown, I peeled yukon gold potatoes (1-2 per person), shredded in food processor with grating blade, and pressed into non-stick waffle iron. Potatoes will take a little longer than normal waffles, so resist the temptation to peek early and just wait another 4-5 minutes after the waffle iron indicates completion. Another option is to bake the potatoes first, keeping their skins intact. Let them cool a little and then press into the waffle iron whole. These make a sturdier surface for a bun replacement, but both are delicious.
Top the potatoes with hummus, chopped tomatoes, extra carmelized onions, or anything else your heart desires.
These burgers were so festive, my next batch is going right into a loaf pan for a fall-themed veggie loaf. I would have no qualms serving this as a main dish for Thanksgiving!
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