Roasted Butternut Squash-Quinoa Veggie Burger - cooking recipe

Ingredients

1 tablespoon honey
1 tablespoon unsalted butter, melted (or margarine)
1 pinch ground cinnamon
kosher salt & freshly ground black pepper
1 small butternut squash, halved and seeds removed
2 teaspoons olive oil
2 tablespoons olive oil
1/2 cup quinoa, well-rinsed
1 cup water
1/4 cup ground hazelnuts
1/2 cup whole wheat breadcrumbs, plus more if mixture is too wet
1 large egg, beaten
6 slices gruyere cheese
6 whole grain buns
6 leaves butter lettuce
6 slices tomatoes
caramelized shallot (Caramelized Shallots)
piquillo pepper ketchup (Piquillo Pepper Ketchup)

Preparation

Preheat oven to 400\u00b0F Line a baking sheet with foil.
In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
Roast until soft, about 40 minutes.
While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyere cheese over each burger for the last minute of cooking.
Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).