Recipe by Chef Chelsea Ashcroft, UBC Food Services.

Chelsea will demonstrate how to prepare the Butternut Squash and Chickpea Burger at Meet Your Maker on Wednesday, September 27 from 12pm to 1pm outside the UBC Bookstore.

About Chelsea

Chelsea is a Red Seal Chef with more than 10 years experience in the industry. Before starting at UBC, Chelsea finished top of her class in the VCC Culinary Program; cooked for the Canucks, coaches, media and executive box seats at Rogers Arena; and worked as first cook on the Rocky Mountaineer. These days you’ll find her cooking up comfort foods with real ingredients at The Point Grill, trawling through farmer’s markets, and striving to be a positive female role model in the cooking industry. Visit The Point Grill for a taste of her creations.

Butternut Squash & Chickpea Burger

YIELD: 4 Burgers

INGREDIENTS:

Butternut Squash & Chickpea Patty
1 16oz tin of chickpeas, drained and rinsed
¼ butternut squash
2 cloves garlic
1 tsp + 1 tbsp olive oil
2 tbsp flour
1 tsp lemon juice
½ cup panko
1 tsp curry powder
½ tsp cumin
salt and pepper

Red Onion Marmalade
2 red onions
2 tbsp granulated sugar
4 tbsp brown sugar
pinch dry thyme
80ml white vinegar
salt and pepper
1 tbsp olive oil

Cucumber Yogurt
1 cup plain Greek yogurt
1 clove garlic, minced
1 tbsp chopped cilantro
½ lemon
½ cucumber
salt and pepper

To Assemble Burger
4 buns, sliced in half (ciabatta, brioche, kaiser or your favourite burger bun)
lettuce (green leaf, iceberg, mixed green or kale)
2 tbsp olive oil

METHOD:

Prepare the patties

  1. Preheat oven to 350°.
  2. Peel and seed butternut squash.
  3. Cube squash into small pieces and toss in 1 tbsp of olive oil, salt and pepper. Roast until soft (15 minutes). Remove from oven and let it cool to room temperature.
  4. Put chickpeas into a mixing bowl. Use your hands to crush the beans slightly. Leave them a little chunky.
  5. Add minced garlic, 1 tsp olive oil, flour, panko, lemon juice, curry, cumin and stir to combine.
  6. After squash cools, mix into chickpea mixture gently, leaving it chunky. Season with salt and pepper to taste.
  7. Divide mixture into four even portions. Flatten and form into patties.

Prepare Red Onion Marmalade

  1. Slice the red onions thinly.
  2. Warm olive oil over medium heat. Add onions, salt and pepper.
  3. Cook on low 20-25 minutes, or until translucent. If the onions start to stick, add a 1 tbsp water.
  4. When onion is very soft, add sugars, stirring constantly for another 10 minutes.
  5. Add vinegar and dry thyme.
  6. Remove from stove and adjust seasoning to taste.
  7. Refrigerate until needed.

Prepare Cucumber Yogurt

  1. Juice the lemon and mix with yogurt, garlic and cilantro in a bowl.
  2. Cut the cucumber in half lengthwise. Use a spoon to scoop out the seeds.
  3. Shred the cucumber with a box grater and mix into the yogurt mixture.
  4. Add salt and pepper to taste.
  5. Refrigerate until needed.

Assemble Burgers

  1. Heat frying pan over medium heat. Add olive oil and cook until patties are browned and crispy. Flip and brown other sides.
  2. While patties are cooking, prepare buns. Put a generous dollop of cucumber yogurt on the bottom half and top with lettuce.
  3. Place the cooked patties on lettuce and top with 2 tbsp red onion marmalade.
  4. Serve and enjoy!

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