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