I loved how this recipe turned out so much that I ate it so fast I nearly choked!
A great way to use up leftover cooked squash that doesn’t involve chucking it into a salad.
A paleo, grain free, low carb burger bun
As the bulk of the bun is made up of squash and coconut flour it’s much lower in carbs than the traditional version, although I do highly recommend pairing a good fat e.g. avocado or a sauce with the bun and burger as coconut flour (especially the de-fatted kind which I used) can be a little dry, but no less delicious!
Red onion, paprika & turkey burger in a squash bun
PLUS, as there’s over 80g of squash used, it actually counts as 1 of your 5 a day, and not many burger buns can say that!!
Use whatever kind of burger you like, whether it be meat or veggie based and add a side salad for extra nutrition & veg intake.
-85g cooked butternut squash
-1 large egg
-1 Tbspn oil (important for moisture)
-1 tspn water
-1/4 tspn baking soda
-2 and ½ Tbspn coconut flour (you could also use almond flour)**
Optional: pepper and spices of your choice, I like smoked paprika
**I used a version that had most of the fat removed as this makes recipes lighter/less dense
-If your squash is soft enough, add all of the ingredients except the flour to a bowl and mash together, then stir in the flour, if you want it smoother then use a food processor/hand blender
-Smooth the mixture out into a small microwaveable bowl then microwave it for 2 and ½ (800W) minutes to 3 minutes (700W) depending on your microwave setting. Check after 2 & ½ if the middle is set, if not go for another 30secs
-Once set, remove and slice the bun in half then fill it with your burger and fillings of choice
Make a big batch so you can freeze some for another day