Mushroom squash burgersPrint

INGREDIENTS

1 pkg (227 g) button mushrooms

1 small onion, halved

3 cloves garlic

1 tbsp (15 mL) canola oil

1/2 tsp (2 mL) ground cumin

1/4 tsp (1 mL) pepper

1 1/2 cups (375 mL) cooked mashed butternut squash (see tip)

1/2 cup (125 mL) ground almonds

3 tbsp (45 mL) wheat germ

Canola cooking spray

6 small whole grain buns, split and toasted

2 cups (500 mL) coleslaw mix

2 green onions, thinly sliced (optional)

1/4 cup (50 mL) rice vinegar

1 tsp (5 mL) each hot sauce and granulated sugar

DIRECTIONS

1. Pickled cabbage and onion: In a bowl, toss together coleslaw mix, green onions, if using, vinegar, hot sauce and sugar. Cover and refrigerate for 1 hour. Drain well and set aside.
2. Line baking sheet with parchment paper. Preheat oven to 400 F (200 C).
3. While food processor is running, feed mushrooms through tube to chop finely. Scrape into a large nonstick skillet. Return lid to food processor and repeat with onion and gar-lic. Add to skillet. Add oil to skillet and set over medium high heat. Stir in cumin and pepper. Cook, stirring for about 10 minutes or until mushrooms are starting to brown and liquid has evaporated. Remove from heat and let cool slightly.
4. Meanwhile in a large bowl, stir together squash, almonds and wheat germ. Scrape in mushroom mixture and stir to combine. Lightly spray your hands and divide mixture into 6 balls and shape into 1/2 inch (1 cm) patties. (Make-ahead: place on parchment paper lined baking sheet; cover and refrigerate for up to 2 days.)
5. Lightly spray burgers with canola spray and roast for 15 minutes. Carefully flip patties and roast for about 10 minutes or until set on top. Remove from oven and tuck into

NUTRITIONAL INFO
Per serving (1 burger)

Calories 250

Protein 9 g

Sodium 220 mg

Potassium 600 mg

Total fat 9 g

Saturated fat 1 g

Cholesterol 0 g

Carbohydrates 38 g

Fibre 7 g

Sugars 8 g

Added sugars 0 g