Butternut Squash & Portobello Mushroom Vegan Burgers – £1.58 PP – 583 KCALS – Serves 4

This is a debut for butternut squash in any of my recipes so far and I really don’t know why. I feel like every family has a little something a little different that they ALWAYS include in a roast on a Sunday, well butternut squash was mine. Maybe partly down to that, but more likely down to how good it tastes, I absolutely love the stuff. Roasting it really brings out it’s sweetness and when you’re prepping it, you’ll notice it has a smell almost akin to mango. If you boil it, you do get some of that sweetness, but I find that slowly roasting it brings that unique taste out of it as much as possible. I also chose not to finely mash it as then you get little morsels of it’s succulent taste in the burgers.

Lentils, as I’ve said before, and I’m sure I’ll say again, are such a perfect source of fibre and protein, without the sugar of a potato and without the fat of meat. They also form a wonderful base for a veggie burger, in fact they will work with any number of different ingredients, not just butternut squash. Spring onions bring a wonderful bit of green freshness to the smokes paprika squash and lentils too, plus a bit of green is always nice to the eye…..

I used my standard recipe for the sweet potato wedges because if it ain’t broke, don’t fix it!



  • 200g Red lentils (48p)
  • 1/2 Butternut squash (54p)
  • 4 Giant Mushrooms (83p)
  • 1 Gem Lettuce (35p)
  • 2 Salad Tomatoes (35p)
  • 3 Tbsp Wholemeal flour (10p)
  • 1 Tbsp Paprika (10p)
  • 1 1/2 tbsp Chopped garlic (15p)
  • 1 tbsp Onion granules (5p)
  • 10g Fresh Coriander (12.5p)
  • 7/8 Spring onions (49p)
  • 3 medium Sweet potatoes (40p)
  • 1 Avocado (£1)
  • 400g Peas (40p)


You’ll need a frying pan for the finished burgers, a saucepan for the lentils and the oven for the squash.

Pre heat the oven to 200 degrees Celsius and pop the kettle on to boil with about 1.5 L of water.

1. Chop the squash into small bite size pieces, and the sweet potatoes into wedges. Spray with low cal butter and sprinkle with salt, paprika and pepper, pop the squash in the oven for 25 minutes and the sweet potato for 40.
2. In the mean time, after 15 minutes, throughly wash the lentils and pop them on to boil with 2 cups water for each cup lentils. Throw in few pinches of salt and stir for 11 minutes on a medium heat, or until as much moisture as possible has boiled off. Set aside in a mixing bowl to cool down.
3. Whilst the lentils cook, de stem the portobellos, finely chop the spring onions, slice the avocado into 4 horizontally and slice the tomatoes into 4 thick slices each.
4. Take the squash out after 25 minutes and roughly chop up with a knife, so that it’s still quite chunky.
5. Pop everything into the mixing bowl with the lentils (except the tomato, avocado and lettuce.)
6. Mix it all throughly and shape into 4 big patties.
7. Before you start cooking the patties, put the portobellos in the oven for 10 minutes, with a spray of light butter and a sprinkle of salt and pepper. Fry each Pattie for 3/4 minutes on each side on a medium heat until golden brown.
8. When you flip the patties, pop the peas on to boil for 3 minutes.
Take the peas off the heat and drain. Then take the patties off the heat and everything out of the oven. Serve up the burger however you like. Sweet potato wedges and peas on the side ??


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