This scrumptious vegan burger combines healthy ingredients like squash, brown rice and walnuts and the flavor is enhanced by the spicy Hatch chile aioli
In a small bowl whisk together the ground flax seed and water and set aside for 10 minutes
In a small skillet on the stove over medium/high heat, add 1 tbsp olive oil, onions and garlic, saute for 8 minutes, stirring occasionally, set aside to cool
Place the butternut squash in a microwave safe bowl with about a 1/4 cup of water, cover and steam in the microwave on high for 4 minutes or until fork tender, drain the water out and set aside
In a work bowl of a food processor fitted with the metal blade add the butternut squash, brown rice, walnuts, bread crumbs, flax seed mixture, cooked onion and garlic mixture, Chipotle chilies, smoked paprika, cumin, salt, pepper and aminos and pulse blend until smooth but still a bit chunky. Cover and chill in the refrigerator for at least 30 minutes.
Form the mixture into 8 equal patties, I used an ice cream scoop to help with this, place them on a parchment lined sheet pan as you make them and set aside.
Heat 1 tbsp olive oil in a large skillet over medium/high heat, preferably nonstick and cook 4 patties at a time for 8 to 10 minutes, flipping once or twice until cooked and firm. Do the same with the remaining 4, adding another tbsp olive oil.
Assemble burgers with toppings of your choice along with the Hatch chile aioli
combine all the ingredients in a food processor or blender and blend until smooth. Cover and refrigerate until read to use.
There will be extra for you to dip your fries in if you wish or use the extra as a sandwich spread