Grilled Plant Based Patty with Vegan Butternut Squash & Pepitas

Directions Print

For the Sauce (batch recipe):

1. Toast 1 cup of pepitas in a 400°F oven for 3 minutes and let cool.
2. Steam 1 cup of butternut squash for 6 minutes.
3. Place the cooked squash and 1 tablespoon of the seasoning in a bowl; blend and cool.
4. Combine with the mayo and season if needed.

For the pickled onions (batch recipe):

1. Slice 1 onion very thin.
2. Bring the white vinegar to a boil and pour on the sliced onion with 1 teaspoon of salt.
3. Cover and let stand at room temperature for 10 minutes.
4. Drain and chill.

For the Burger:

1. Season the patty with salt and olive oil.
2. Grill the patty until it reaches 160°F (3-4 minutes).
3. Grill the bun.
4. Fry the potatoes.
5. Season one side of the pickle with the chipotle rub.
6. Serve with the sauce and fries.