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up close image of 1 Chipotle Butternut Squash Burger with others in the background with Hatch Chile Aioli on a blue and white plate with french fries in galvanized steel cup

Chipotle Butternut Squash Burger with Hatch Chile Aioli

This scrumptious vegan burger combines healthy ingredients like squash, brown rice and walnuts and the flavor is enhanced by the spicy Hatch chile aioli

Course Main Course
Cuisine American
Keyword Butternut Squash Burger
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Servings 8
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 3 tbsp ground flax seed
  • 1/4 cup water
  • 3 tbsp olive oil, divided
  • 1 cup chopped onion
  • 2 tsp chopped garlic
  • 2 1/2 cups butternut squash, peeled & cubed, I made it easy on myself and bought it already peeled and cubed
  • 2 cups cooked brown rice, I made it easy on myself and bought frozen already cooked rice and heated it
  • 3/4 cup Panko bread crumbs
  • 1 1/2 cups walnuts, toasted and chopped
  • 3 tbsp Chipotle chili in adobo, minced
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp course black pepper
  • 1 tbsp Bragg's liquid aminos

Hatch Chile Aioli

  • 1 cup vegan mayo like the brand Just or Veganaise
  • 2 tbsp chopped cilantro
  • 3 small to medium roasted, peeled & seeded Hatch chiles
  • 1 lime, zested and juiced
  • 1 tsp chili powder
  • 1/4 tsp kosher salt
  • 1/4 tsp course black pepper
  • 8 hamburger buns
  • toppings like, lettuce, onion, tomatoes, pickles, mustard and ketchup

Instructions

  1. In a small bowl whisk together the ground flax seed and water and set aside for 10 minutes

  2. 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

  3. 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

  4. 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.

  5. 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.

  6. 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.

  7. Assemble burgers with toppings of your choice along with the Hatch chile aioli

Hatch Chile Aioli

  1. combine all the ingredients in a food processor or blender and blend until smooth. Cover and refrigerate until read to use.

  2. There will be extra for you to dip your fries in if you wish or use the extra as a sandwich spread