Ingredients for the burger (makes 2):
1 package of pre-chopped butternut squash,
or one medium butternut squash, cut into 1 inch cubes
2/3 cup cooked brown rice
1/4 cup oats
2 tbsp tapioca starch
2 tbsp coconut or grapeseed oil
t tbsp flax seeds mixed with 1.5 tbsp water
1.5x1.5 inch slice of white cheddar (1/2 inch thick)
Dash of garlic and onion powder
Salt and pepper to taste
Ingredients for the chutney:
1 and 1/2 cups raw cranberries
1/2 cup water
8 sage leaves (whole)
1/2 cup coconut sugar
Pinch of dried ginger
Few drops of stevia
Step 1. Preheat oven to 400 degrees.
Step 2. Line a baking sheet with parchment paper.
Step 3. Chop up butternut squash and coat with one tbsp oil, a generous sprinkling of salt, and pepper if desired.
Step 4. Bake for 25-30 minutes, tossing halfway through. Let it cool off for about 20 minutes.
Step 5. While the squash is baking, make a batch of brown rice as per the instructions on the package. Let cool afterwards. Make your flax egg at this time by combining the flax with water.
Step 6. Make cranberry sauce by combining all the ingredients in a small sauce pan over medium heat. Cook for 5-7 minutes, until thick. Take out sage leaves. Let it cool.
Step 6. Combine the squash, spices, and half of the rice and pulse in the food processor until the squash is creamy (but not perfectly smooth)
Step 7. Fold in the remaining ingredients to the processed squash and rice. The texture should be like a thick cookie dough. Add more oats if it's not thick enough. Refrigerate for 20 minutes, or until it's solid enough to form two patties out of.
Step 8: Heat a frying pan with the other tbsp of oil on medium high heat
Step 8. Form a patty around the cheddar slice and pan fry for about 3 minutes on each side, checking frequently to avoid burning.
Step 9. Toast a burger bun, English muffin, or your choice of bread. Layer up your burger with some kale and chutney and you're good to go!