Source: Veggies Don't Bite | Makes: 4 burgers | Time: 1 hr 10 min
Changes: used a different type of apple; used dried thyme
Ingredients
2 cups cooked rice, about 1 cup dry
1 1/2 cups diced #ButternutSquash
1/2 cup chopped shallots (1 did the trick)
1 cup diced red #apples (1 did the trick)
1/4 tsp sea salt, divided
1 tsp dried thyme
2 tbsp pumpkin seeds, unsalted or adjust salt
Instructions
Preheat oven to 400F.
Place diced squash on a parchment or silpat lined cookie sheet, sprinkle with 1/8 teaspoon salt and bake for 15 minutes.
At the 15 minute mark, add apples and shallots to the cookie sheet and sprinkle with the other 1/8 teaspoon salt. Bake another 30 minutes. Set aside to cool.
Put the veggie mix in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a large bowl.
Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl.
Mix everything well. Add more salt if preferred.
Shape into 4 patties, then cook on stove top in a pan over medium heat for 7-9 minutes on each side or until browned. Keep pan covered to help the burger cook throughout and not dry out. If you're mixture was on the wetter side, then leave uncovered. Let sit for a few minutes after cooking to help the burger get more stable before eating.
Serve with toppings of choice. I did vegan mayo/sriracha and red onion.
Journal
Food & Drink
1 cup of coffee
1 cold brew
5 glasses of water (aiming for 2 more before bed)
1 diet cola
Avocado toast
Leftover gnocchi soup
1 small orange
Piece of provolone
Saltines with peanut butter
1 butternut-apple burger with cauliflower tots
Exercise
~4 miles of walking
10,400+ total steps (that's 4 days in a row of 10k+ steps!)