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Genesis Winter Veggie Burgers
Print Recipe
This recipe is a great way to use your winter roots creatively and is easy to adjust based on the ingredients you have on hand. Its a fun way to craft your own unique veggie burgers at home!
Servings Prep Time
13 1/2 lb. burgers 30 minutes
Cook Time Passive Time
40 minutes 2-3 hours
Servings Prep Time
13 1/2 lb. burgers 30 minutes
Cook Time Passive Time
40 minutes 2-3 hours
Genesis Winter Veggie Burgers
Print Recipe
This recipe is a great way to use your winter roots creatively and is easy to adjust based on the ingredients you have on hand. Its a fun way to craft your own unique veggie burgers at home!
Servings Prep Time
13 1/2 lb. burgers 30 minutes
Cook Time Passive Time
40 minutes 2-3 hours
Servings Prep Time
13 1/2 lb. burgers 30 minutes
Cook Time Passive Time
40 minutes 2-3 hours
Ingredients
Servings: 1/2 lb. burgers
Instructions
  1. Preheat oven to 350F. Cut butternut squash in half, coat in olive oil and roast until tender.
  2. Sautee onions and garlic in olive oil. Toss grated beets and carrots in salt, pepper and olive oil and roast until most of the moisture is gone.
  3. Gently smash chickpeas with a potato masher (no need to get to a puree, some bigger pieces are nice). Scoop out squash and combine with all remaining ingredients. Form into patties and let rest in fridge for several hours.
  4. Patties can either be pan fried or oven baked. If baking patties, coat them lightly with olive oil and bake them on a cookie sheet for 20 minutes on each side at 425F.
Recipe Notes
*The dry ingredients and herbs and spices are very flexible. The trick is achieving the right texture... not too wet, not too dry.
** This recipe yields 13 half pound burgers and any leftovers can be easily frozen.

Thank you to CSG member, Tanya Sulikowski, for sharing this wonderful recipe!

 

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