Butternut squash and chickpea burgers

Butternut squash and chickpea burgers


  • 500g butternut squash
  • 400g chickpeas, drained
  • Bunch spring onions, sliced finely
  • Tsp coriander seeds
  • Tsp cumin seeds
  • Pinch dried chilli flakes
  • Tsp tamari
  • 50g mixed seeds, such as sunflower, pumpkin and sesame
  • Olive oil for frying
  • Salt and pepper


  1. Peel and de-seed the butternut squash, then cut into 2cm chunks and cook in boiling water until soft, but not mushy.
  2. Tip the cooked squash into a large bowl, drain really well, mash, and leave to cool completely.
  3. Tip the drained chickpeas into another bowl and mash quite coarsely, then add to the cold squash with the sliced spring onions.
  4. Grind the spices in a pestle and mortar, then add the tamari before adding to the squash mixture and stirring well to incorporate everything.
  5. Put the seeds onto a plate. Divide the squash mixture into 8 balls, then form into mini burgers, and press into the seeds on the top and bottom.
  6. Heat a large frying pan and add the oil before frying the burgers for about 10 minutes, turning a few times, until golden brown on both sides.
  7. These are amazing served with a dollop of hummus, or to accompany any of your favourite salad recipes, and work really well in mini burger buns too!


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