The acorn squash I roasted the other night was huge and made a lot more than just two servings worth for dinner. I also had quinoa left over, so I decided to continue my veggie burger experiments – these burgers were a great success in my opinion.
I started by mashing the roasted squash and greens mix with the cooked quinoa with a can of drained and rinsed black beans. I then added 1/2 a cup of nutritional yeast and about a cup of oats. I found that mashing the mix by hand created the best consistency (and its fun to play with food!). I formed up the patties and cooked them in my cast iron pan on the stove.
I served the burgers on a bed of romaine – this burger is definitely a front runner out of all the recipes I’ve tried. I can’t wait to try out different variations of this recipe.