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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