This is my 100th blog post! How crazy is that? I had planned to make something special but sometimes you just need dinner…

This recipe is inspired by my good friend Eleeshia who sent me a burger link on Pinterest last week and said I should make some burgers for the blog. She was right. No self respecting food blogger doesn’t have a burger recipe. How did I go 100 posts without one?

Coincidentally today is also Vegan Burger Day!







For all you aquafaba freaks out there this is a great way to use up your chickpeas, I used the ones leftover from making my Bakewell tart ice cream in this recipe!

INGREDIENTS

1 can of chickpeas (about 240g drained)

1/2 cup millet

140g butternut squash, cut into chunks

1/4 cup oats

Zest of half a lemon

2 cloves of garlic

2 tsp dried dill

1/4 tsp salt

1/4 tsp smoked paprika

1 tbsp olive oil

Preheat the oven to 350f. Heat a pan of water on a high heat until boiling and add the butternut squash. Reduce the heat, cover and simmer for 10 minutes or until a knife slides in easily. Drain and set aside. Add the millet to a saucepan, cover with 1 cup of water. Bring to the boil, cover and turn off the heat. Leave for 15-20 minutes or until all the water has been absorbed. In a food processor, add the chickpeas, garlic, lemon and salt. Pulse on high until the chickpeas are broken down but not completely smooth. Add the butternut squash and pulse again until incorporated. In a bowl add the cooked millet, oats, chickpea squash mixture, paprika, dill and olive oil. Using a spoon stir thoroughly until everything is well mixed. Using your hands, scoop up the mixture and form patties. Place each patty on a lined baking tray. Repeat with the remaining mixture. I ended up with 7 patties. Bake the patties for 15-20 minutes or until crispy. If you wish them to be crispier, you can lightly fry them in olive oil for 3-4 minutes each side. Serve with your favourite vegan toppings and a good bowl of fries!





