Butternut Burgers

There is STILL leftover pumpkin from the pumpkin palooza I had the other day, and I was perusing various ways to get rid of use it. One of the more intriguing was in a veggie burger recipe seen here at Oh She Glows, one of my new favorite blogs. But after reading the assessment and careful consideration, I came to the conclusion that I wasn't willing to let go of my precious pumpkin for burgers. It needed to be used AGAIN in some oatmeal :) But I still needed something for some burgers...

To the cupboard! And almost as if it were magic, a BUTTERNUT SQUASH appeared (not really. It was already sitting there, but...) This would do. This would do.

BUTTERNUT BURGERS

(made 8 small burgers)

1 (15oz) can chickpeas, drained

1 stalk celery, chopped

2/3 cup mashed roasted butternut squash (can be done in microwave. Cut squash in half, microwave one half, cut side down, in casserole dish for 8-10 minutes on high and remove seeds. Mash up flesh to use for recipe)

2 T. Flaxseed

1/2 tsp. ginger

Dash cloves

1. Preheat oven to 300 degrees 
2. Mash up your chickpeas using potato masher. Add chopped celery and mashed up squash.
3. Grind flaxseed into powder and add to bean mixture. Add spices.
4. Form into patties and place on lightly greased cookie sheet.
5. Bake 10 minutes, then flip. Bake additional 25-30 minutes until the burgers stay together in burger form. ENJOY!