Butternut Squash & Sage Burgers with Blue Cheese
Ingredients
- 500 g butternut squash
- 400 g tinned butter beans
- 1 tsp dried sage
- 80 g breadcrumbs
- 80 g blue cheese
- 4 seeded burger buns
- 60 g rocket
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 578 kcal
- Protein
- 21.6 g
- Carbohydrate
- 72.9 g
- of which sugars
- 8.2 g
- Fat
- 20.1 g
- of which saturates
- 6.6 g
- Fibre
- 10.4 g
- Salt
- 2.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the squash. Roast at 200°C/180°C fan for 25 minutes until very tender. Mash thoroughly and leave to cool.
- 2
Drain and mash the butter beans. Combine with the squash, dried sage and breadcrumbs. Season generously and mix well.
- 3
Shape into 4 patties and chill for 10 minutes.
- 4
Heat the olive oil in a non-stick pan over medium heat. Cook the patties for 4-5 minutes per side until a golden crust forms.
- 5
Toast the buns. Place rocket on the base, add the patty, crumble over the blue cheese (it will soften from the heat of the burger) and top with the bun lid.
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