Asian Style Crispy Butternut Squash Burgers

Mon, 22 September 2025

Ingredients –

600g butternut squash

170g cooked chickpeas

150g Irish Oats

½ onion chopped

1tbsp Dijon mustard

Sea Salt and black pepper

4 tbsp flour

200ml oat milk

Crushed cornflakes

Good quality chili paste (gochujang paste)

3 tbsp vegan mayo

2 scallions

1 grated carrot

1 quarter grated white cabbage

4 brioche burger buns

1 head cos lettuce

 

Method –

Cut the pumpkin into quarters, season well and drizzle with Irish rapeseed oil. Place on a roasting tray and into a preheated oven at 180 degrees, roast for 20 minutes or until tender.

Scoop out the pumpkin flesh into a bowl and then allow to cool slightly. Add in the chickpeas and mash together then add the oats, onion, mustard and season with salt and pepper.

Roll into your hands to form a burger shape, then coat into the flour, then oat milk and then the crushed cornflakes.

For the Asian slaw, add the grated cabbage and carrot to a bowl, then add the chopped scallions. Stir in the vegan mayo and two spoons of chilli paste and mix.

In a warm pan add some rapeseed oil and then fry the burgers on both sides until crispy. Toast the brioche buns and assemble. Spread some vegan mayo on the bottom of the bun, then add some crispy cos leaves. Top with the Asian slaw and then the burger, rub some chilli paste on top of the burger and then add the burger top and enjoy