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Vegan Butternut Squash Burger with Kale Apple Slaw















Hello & Happy Monday!








We’re all typically maxed out on holiday staples like butternut squash, but there is honestly so much you can do with it besides just roasting it. You can make soups, sauces, pizza crusts, pasta, and even burgers! When it comes to veggies burgers, as a seasoned plant based enthusiasts I can honestly say, they are always hit or miss. 


Sometimes they don’t pack enough flavor, they are too greasy, they don’t hold together and so on and so on. My objective with anything is to simplify, but also pack on the floor. This butternut squash burger, delivers on all fronts!


I had explored a butternut squash burger back in 2017, and while I loved it I knew there was room for improvement to really amplify this recipe! For everyone in the kitchen, the more you practice, the better you get. This 2.0 version absolutely confirms that 100%!









What’s great about this burger? Everything! It’s quick, easy, affordable, the base is just 6 ingredients, it’s baked not fried, perfect for any season, you can easily make it in bulk, no flour needed, savory with a hint of sweet, has notes of rosemary and tarragon, gluten free, and the kale apple slaw just puts it over the top! 



If you love an effortless veggie burger or crave all things butternut squash, you’re going to love this new vegan Butternut Squash Burger with Kale Apple Slaw!











Why this recipe is great






Packed with butternut squash 

Packed with flavor




The Kale Apple Slaw bring it all together 






























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Vegan Butternut Squash Burger with Kale Apple Slaw

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  • Author: Gabrielle St Claire
  • Total Time: 0 hours
  • Yield: 2-4 burgers 1x




  • 2 1/2 cups fresh butternut squash, cubed
  • 1/2 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp ground flax, w/ 3 tbsp water
  • 1 Tb olive oil
  • 1/2 cup gluten free Panko
  • Salt + Pepper as needed

Cabbage Slaw

  • 1 cup thinly sliced white cabbage
  • 1 cup thinly sliced kale
  • 2 tbsp champagne or apple cider vinegar
  • 1/2 small apple, cut into matchsticks
  • 3 tsp agave or maple syrup
  • 2 tsp parsley, chopped
  • 2 tsp tarragon, chopped
  • 2 tsp dijon mustard
  • 2 scallions, chopped
  • Salt + Pepper




  1. Preheat oven to 400 degrees. Place chopped butternuts squash on a baking sheet and coat with olive oil, sprinkle with rosemary, salt and pepper. Bake for 30 minutes or until cooked all the way thru. Set aside.
  2. Combine the ground flax seed with water, set aside.
  3. In a pan over medium heat sautéed the diced onion for 3-5 mins until translucent. Add the garlic and cook for another 2 minutes until golden. Set aside.
  4. In a large bowl combine with your hands the cooked butternut squash, cooked onion/garlic, panko, and flax egg. Set in the fridge for 2hrs to firm up
  5. Preheat the oven to 375. Bake burgers for 10 minutes on each side. Set the oven now to a low broil. Cook on each side for an additional 3-5 mins just to get the outside crispy.
  6. Kale Slaw: Throw all the ingredients in a dish and set aside to slightly soften.
  7. To prep place the patties on buns, top with the kale slaw, and whatever else you like!



  • Prep Time: 1hr
  • Cook Time: 10mins





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  1. Jennifer R Kellogg says:

    1/2 c panko listed twice?

    1. Hi Jennifer! I caught the one right away lol. Just 1/2 cup, you can increase to 2/3 cup if needed.

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