Welcome to burger season! 

We're happy to be enjoying the summer weather, and of course we celebrate with good food. We like to change it up from the traditional a bit, so we've prepared this Herby Butternut Squash Veggie Burger. Recipe below - enjoy!  



  • 2 cups Floating Leaf Ancient Fields Blend, cooked (works well for binding) 
  • ½ mid-sized Butternut Squash, halved and roasted 
  • 1-2 cloves of garlic, finely minced
  • 1 small onion, finely chopped
  • Generous handful of fresh herbs (parsley, dill, cilantro – or to your liking), chopped 
  • Handful of bread crumbs (we used pea “crumbs” just because I had them on hand)
  • Ground cumin and coriander (to your taste)
  • Tiny pinch of cayenne or chili powder,
  • Pinch of smoked or sweet paprika
  • S+P to taste

Scoop roasted squash and combine with all ingredients in a big bowl. Mix well to ensure squash is well incorporated. Should be a little more wet, not too crumbly.

After shaping the patties, pan-fry to crisp the edges and finish in the oven to heat through.

Use condiments of your choice and top with your favourite fixings - we used @smakdabmustard White Wine Herb mustard, brie (melted) and arugula.


Written by Floating Leaf Fine Foods Inc.

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