Chickpea Shawarma Burgers with Maple-Chili Roasted Butternut Squash

Chickpea shawarma burgers topped with maple-chili roasted butternut squash and a tahini sauce drizzle. These will be your new go-to veggie burger!

Did you overshop for ingredients on Thanksgiving?

I’ve personally had a surplus of butternuts loitering on my kitchen floor since August. I mean, that exact squash hasn’t been there since then, but basically I bought too much one time and it’s been a vicious cycle ever since.

This is an every year problem, you guys. One day I’m going to learn how to grocery shop with my mind instead of my pumpkin-loving heart.

One day.

Anyway, the point being that this recipe uses up lots of squash!! So if you’re like me and have impulse squash buying issues then we are solving all your big life problems here. One maple-chili roasted butternut topped veggie burger at a time.

These burgers sound like I just threw lots of random things in my kitchen together and maybe that’s true, but they work! I promise!!

Something about the sweet spicy roasted squash and tomatoes topping the savory spiced burgers…it’s just good. And messy. But isn’t that the best way to eat a burger?

Chickpea Shawarma Burgers with Maple-Chili Roasted Butternut Squash

 

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Chickpea shawarma burgers topped with maple-chili roasted butternut squash and a tahini sauce drizzle. These will be your new go-to veggie burger!

Yield: 6 servings

Ingredients

For the burgers

• 2 cups chickpeas
• 1 can white beans
• 1 zucchini, grated
• 1 large egg
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano
• ¼ – ½ tsp red pepper flakes
• Salt and black pepper, to taste

For the maple-chili roasted veggies

• 1 lb butternut squash, peeled and cut into ½-inch cubes
• 1 lb mixed heirloom cherry tomatoes, halved if large
• ¼ cup maple syrup
• ½ tsp red pepper flakes
• Salt and black pepper, to taste

For the tahini sauce

• 1 cup whole milk Greek yogurt
• 2 tbsp tahini
• ½ tsp kosher salt
• ½ tsp black pepper

For burger assembly

• 6 brioche buns, halved
• butter lettuce, to garnish

Instructions

1. To make the burgers, heat oven to 375.
2. In the bowl of a food processor, combine the chickpeas, white beans, zucchini, egg, cumin, coriander, oregano, and red pepper flakes along with salt and black pepper to taste. Pulse until well combined and mostly pureed. Divide into 6 patties and place on a parchment-lined baking sheet. Bake at 375F for 30 minutes. Remove from the oven and set aside. Increase oven temperature to 400F.
3. For the maple-chili roasted veggies, toss the butternut squash, cherry tomatoes, maple syrup, and red pepper flakes together in a large bowl. Spread on a second parchment-lined baking sheet in a single layer. Season to taste with salt and black pepper. Bake at 400F for 25 minutes.
4. For the tahini sauce, whisk together the greek yogurt, tahini, salt, and black pepper.
5. To serve, top each of the bun bottoms with a burger. Top with a butter lettuce leaf, a spoonful of the maple-chili roasted veggies, and a drizzle of the tahini sauce. Serve warm.

Notes

An Eats Well With Others Original

3.5.3208

Other must-try veggie burgers:

Falafel Burgers with Pepperoncini Salsa

Jalapeno Popper Black Bean Burgers

Enchilada Veggie Burgers