INGREDIENTS:
Burgers:
- 1 tablespoon honey
- 1 tablespoon unsalted butter, melted (or margarine)
- 1 pinch ground cinnamon
- kosher salt & freshly ground black pepper
- 1 small butternut squash, halved and seeds removed
- 2 teaspoons olive oil
- 2 tablespoons olive oil
- 1⁄2 cup quinoa, well-rinsed
- 1 cup water
- 1⁄4 cup ground hazelnuts
- 1⁄2 cup whole wheat breadcrumbs, plus more if mixture is too wet
- 1 large egg, beaten
- 6 slices gruyere cheese
- 6 whole grain buns
- 6 leaves butter lettuce
- 6 slices tomatoes
Caramelized Shallots:
- 2 tablespoons olive oil
- 2 cups shallots, finely sliced
- kosher salt & freshly ground black pepper
- 1 1⁄2 teaspoons fresh thyme, chopped
- 1 -2 tablespoon balsamic vinegar
Piquillo Pepper Ketchup:
- 1 tablespoon olive oil
- 1⁄4 cup yellow onion, finely chopped
- 1⁄2 lb plum tomato, peeled, seeded and chopped
- 6 ounces piquillo peppers, jarred, chopped
- 1⁄8 cup white wine vinegar
- 1 teaspoon honey
- 1 garlic clove, finely chopped
- 1⁄2 teaspoon fresh thyme, chopped
- kosher salt & freshly ground black pepper
DIRECTIONS:
Burgers:
- Preheat oven to 400°F Line a baking sheet with foil.
- In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
- Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
- Roast until soft, about 40 minutes.
- While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
- Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
- Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
- Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
- Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
- Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots. Top with a burger and spoonful of Piquillo Pepper Ketchup.
Caramelized Shallots:
- In a large skillet, heat oil over medium heat. Add shallots with a pinch of salt.
- Cook, stirring occasionally for 5 minutes, then add the thyme.
- Lower temperature and continue to cook until shallots are light gold and melted, about 15 more minutes.
- Stir in the balsamic vinegar and cook for an additional 5 minutes.
- Serve at room temperature.
Piquillo Pepper Ketchup:
- In a saucepan, heat 1/2 tablespoon of the olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
- Add the tomatoes, peppers, vinegar, honey, garlic, thyme and salt and pepper to taste.
- Simmer, uncovered until very thick, about 15 minutes, stirring frequently.
- In a food processor, puree until smooth and adjust seasoning as needed.
- Transfer to a container and stir in the remaining ½ tablespoon olive oil.