Massaman Curry Butternut Burgers
with Tangy Peanut Sauce
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INGREDIENTS
- 3 cups diced butternut squash
- 1 can cannellini beans
- 1/2 cup panko breadcrumbs
- 1.5 tablespoons massaman curry paste
- 2 scallions
- 2 tablespoons creamy natural peanut butter
- 1 lime
- 1 tablespoon agave**
- 2 teaspoons sriracha**
- 1/2 tablespoon tamari**
- 4 burger buns
- 1 cup romaine lettuce
- 2 tablespoons vegetable oil, use in 2 steps*
- * not included
- ** sauce mix
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INSTRUCTIONS
Prep: Preheat oven to 400°. Rinse and dry the produce. Roughly chop the lettuce and scallions. Juice the lime in a small bowl and set aside. Line a baking sheet with parchment paper.
Toss butternut squash cubes with 1 tablespoon of oil until evenly coated. Arrange flat on baking sheet. Bake until squash is fork tender, about 20 minutes. Remove from oven and set aside to cool.
While squash is cooling, whisk together the peanut butter, half of the lime juice, agave, sriracha and soy sauce in a small bowl. Add more lime juice for a tangier sauce. Set aside.
Place cooked and cooled butternut squash into a food processor bowl, along with beans, panko breadcrumbs, curry paste, scallions and salt. Pulse until completely combined, stopping to scape down sides of bowl as needed. Shape into 4 patties.
Coat a large skillet with 1 tablespoon oil and place over medium heat. Arrange patties on skillet and cook until browned on bottoms, about 5 minutes. Flip and cook until browned on opposite sides, about 5 minutes more.
To serve, place a burger patty on the bottom half of each bun. Top with lettuce, peanut sauce, and top half of bun. Enjoy!