I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.
Provided by Diet It Up
Categories Grains
Time 2h10m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Line a baking sheet with foil.
- In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
- Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
- Roast until soft, about 40 minutes.
- While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
- Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
- Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
- Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
- Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
- Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).
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