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Sage and squash burger recipe

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Adjust Servings:
For Lemony Cashew Cream
3½ ounces (about 6 heaping tablespoons, or 100 g) Cashew Butter or almond butter
¼ cup (60 ml) Nut Milk
1 tablespoon (15 ml) fresh Lemon Juice
Pinch of Salt
For Patties
1 tablespoon (4 g) rubbed Sage
1 tablespoon (15 ml) Olive Oil
½ (about 250 g) Butternut Squash , seeds removed
2 Shallots , halved
3 cloves Garlic , crushed
1¼ cups (80 g) stemmed and finely chopped Kale
Scant ½ cup (70 g) cooked Barley or brown rice
Scant 1/3 cup (100 g) drained and rinsed canned White Beans or other firm beans, mashed with a fork
2 cups (100 g) Panko or bread crumbs
1/3 cup (40 g) crumbled Blue Cheese , such as Roquefort (optional) or use vegan cheese
2½ ounces (70 g) roasted and ground Sunflower Seeds or other roasted seeds or nuts
2 tablespoons (8 g) nutritional Yeast or Parmesan cheese
½ teaspoon Red Pepper Flakes
¾ teaspoon Salt , plus more to taste
¼ teaspoon freshly ground Black Pepper , plus more to taste
Vegetable Oil or ghee, for frying
4 Buns , halved and lightly toasted
For Toppings
Lightly toasted fresh Sage leaves
Lemony Cashew Cream or sour cream
Pear slices

Sage and squash burger recipe

  • Serves 4
  • Medium


  • For Lemony Cashew Cream

  • For Patties

  • For Toppings



During pumpkin and squash season you might want to use the sweet creamy flesh of squashes in your veggie burgers! This roasted butternut squash and sage burger with crumbles of blue cheese is great for weekend lunches and gatherings. The butternut squash needs to roast but during this time you can prepare the rest of the ingredients, set the table, or have a cup of tea! There are different textures at play in this patty, with walnuts, pear, and the rice adding firmness to the soft squash. The rice is pulsed separately to break it up and release the starch for extra blinding power. Blue cheese pairs well with butternut squash but can be omitted for a vegan burger.
For Lemony Cashew Cream



To make the Lemony Cashew Cream

In a small bowl, whisk the cashew butter, nut milk, lemon juice, and salt until smooth. Cover and refrigerate until needed.


To make the Patties

Preheat the oven to 400°F (200°C). In a small bowl, mix the sage with the olive oil. Rub the sage oil on the butternut squash and place it in a baking dish. Add the shallots and garlic. Roast for 40 minutes, turning halfway through the cooking time. Check that the butternut squash is cooked through by piercing it with a metal skewer—if it slides through the flesh easily, it’s done. Remove and reset the oven temperature to 140°F (60°C). When the squash cools, remove the peel. Chop the flesh into small pieces and place them in a large bowl.


Fry the shallots and garlic with the kale for a couple of minutes until softened and fragrant. Add it to the bowl. Pulse the barley in a food processor to break it up into a crumbly texture and transfer it to the bowl. Add the remaining patty ingredients. Combine the ingredients with your hands into a sticky mixture. Transfer about a fifth of the mixture to a food processor and pulse it to a finer mix. Return it to the bowl and combine. If the mixture feels too wet, adjust by adding small amounts of panko.


Taste and adjust the seasonings with more salt and pepper if needed. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.


Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) of ghee. Fry the patties for about 2 to 4 minutes per side. Lightly season with salt and pepper.


Serve the patties on the toasted buns topped with Lemony Cashew Cream, crispy sage, and pear slices.


Traditional fruit liqueur
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