Vegetarian squash burgers

    1 hour 15 min

    These roasted squash burgers are flavoured with garlic and sundried tomatoes and make a lovely alternative to beef burgers that the whole family will enjoy. Also a great way to use up leftover cooked squash.

    7 people made this

    Serves: 4 

    • 1 delicata squash, halved lengthwise and seeded
    • 1 tablespoon olive oil (optional)
    • salt and ground black pepper to taste
    • 2 tablespoons butter
    • 1 shallot, minced
    • 1 clove garlic, minced
    • 6 sundried tomatoes, chopped
    • 100g breadcrumbs, or more if needed
    • 1 egg, beaten
    • 20g grated Parmesan cheese
    • 4 tablespoons vegetable oil, or as needed

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat an oven to 240 C / Gas 9.
    2. Place squash on a baking tray; drizzle with olive oil. Season with salt and pepper.
    3. Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Slice into cubes.
    4. Heat butter in a pan over medium heat; cook and stir shallot and garlic in the melted butter until shallot has softened, 5 to 10 minutes. Add sundried tomatoes; cook until softened, 2 to 3 minutes. Mash squash cubes into shallot mixture until relatively smooth. Remove from heat, transfer mixture to a bowl; cool for 2 to 3 minutes.
    5. Stir breadcrumbs, egg and Parmesan cheese into squash mixture. Add more breadcrumbs if mixture is too sticky. Season with salt and pepper. Shape mixture into 4 burgers.
    6. Heat vegetable oil in a large frying pan over medium-high heat; cook veggie burgers in the hot oil until browned, 4 to 5 minutes per side.


    You can either leave the squash mixture chunky or puree in a food processor before forming into burgers.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (3)


    I made these as-written, except that I used crumbled goat cheese in place of the parmesan. We really enjoyed the flavor--particularly the sun-dried tomatoes--but there just wasn't enough texture to them to make them satisfying. It was a little too much like eating firm mashed potatoes. Next time I make these, I'm going to try substituting brown rice or kasha for the breadcrumbs, and using larger pieces of onion and sun-dried tomato. We also served these with garlic-marinara sauce on top, which was a wonderful addition.  -  26 Oct 2014  (Review from Allrecipes US | Canada)


    Delicious. I didn't add in the skin as I am cannot digest it well and I used less oil. The sun dried tomatoes were excellent in this. next time, I will also toss in some chopped fresh spinach. If you don't have a shallot, a mild onion would work fine..  -  16 Sep 2014  (Review from Allrecipes US | Canada)


    I've made this a few times-absolutely delicious. I put it over a piece of oatnut toast with an american cheese slice and raspberry jelly-to die for  -  20 Nov 2015  (Review from Allrecipes US | Canada)