Smoky Butternut Squash, White Bean & Couscous Burgers

Method

Preheat the oven to 200C/180Cfan/Gas 6

Put the butternut squash chunks on a tray and drizzle with olive oil. Sprinkle over 1 tsp of the paprika, the cumin and the minced garlic, season with salt and pepper and toss to coat. Roast for 20-25 minutes until tender but still with bite.

Put the beans on a baking tray and pat dry. Add to the oven with the squash and cook for 15 minutes until nicely dried out but still with texture. Remove the squash and beans from the oven and allow to cool a little.

Meanwhile prepare the couscous according to the packet instructions and set aside.

Put the beans and squash in a food processor along with the parsley, lemon zest, cayenne and remaining paprika and pulse 3-4 times until combined but still with plenty of texture. Alternatively mash together with a fork, leaving plenty of texture.

Tip into a bowl along with the couscous, spring onions, pine nuts and enough of the cracker crumbs to bring everything together. Season with salt and pepper and mix well.  The mixture should be moist but firm – if too dry add a little vegan mayonnaise, if too wet add a few more cracker crumbs. Using lightly damp hands, shape into 4-6 burgers. Cover and chill for 20 minutes.

Heat a drizzle of olive oil in a heavy based frying pan over a medium heat. Add the burgers and cook on each side until golden and warm all the way through. Alternatively place on a lightly oiled baking tray, spray with oil and bake for 20-25 minutes at 200C/180C fan, turning once.

Mix the garlic in with the mayonnaise with a small pinch of paprika. Put a dollop on the bottom of the burger buns. Add lettuce and sit a burger on top. Add slices of tomato, another dollop of mayo and the burger top.