Butternut Squash and Carrot Burger

I want to get a lot more burgers onto this blog, which I’ll be doing over time. This one is not only full of flavour but also very light, so that you don’t feel like you’ve eaten a load of stodge once you’ve finished. The main ingredients in this are butternut squash and carrots, both of which are grated raw into the mix. The binding comes from ground flaxseeds mixed with orange juice, which also serves to give you a good boost of fibre. You can make the mix the day before, if you would prefer, but it can also be done right before cooking. The recipe makes about 8 thick patties, which are totally good for freezing. My advice is to shape all the burgers and then wrap up those you are not going to use. Just make sure to put a square of greaseproof paper between each patty before you freeze them, so that you can separate them out again later.

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Prep time: 20 minutes. Cooking time: 10 minutes, plus 15 minutes in the oven.
Make 8-10

Ingredients:

3 tbsp ground flaxseeds
Juice of 1 orange
½ small butternut squash (about 300g), peeled and grated
2 medium carrots, peeled and grated
1 red pepper, deseeded and finely diced
1 red chilli, deseeded and finely sliced
200g bread, at least 1 day old
1 can haricot beans, drained
1 ½ tsp flaked sea salt
Shake of black pepper
50g coarse cornmeal
3 tbsp sweet chilli sauce
2 tbsp groundnut oil per batch for frying.

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Method:
Preheat the oven to gas 6/200C/400F
First mix the flaxseeds with the orange juice in a small bowl and leave to set while you put together the rest of the ingredients.
In a large mixing bowl, add all the ingredients up to the bread. Put the bread into a food processor and blitz until you get fine breadcrumbs. Pour those in with the other ingredients, then add everything else on the list, including the flaxseeds. Give it a good mix with a large spoon and then use your hands to bring it all together so that it binds.
Place a sheet of greaseproof paper down on a flat surface and then use it to shape your burgers. You can use a moulding ring, a pastry cutter, or just your hands if that’s what you have. If you’re using a ring or cutter, place it on the greaseproof paper and fill it with some of the mixture. Press it in tightly and then remove the ring. You can then press it down slightly with the palm of your hand to make it a little flatter and wider. Do this until all the mixture is gone.
Heat 2 tbsp of oil in a non-stick frying pan and fry 2-4 of the burgers, depending on the size of your pan, for 4-5 minutes on each side, until golden brown. Repeat this with all the burgers you are using, then put them on a baking tray. Cook them in the middle of the oven for 10-15 minutes, until they are cooked through.

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