Kabocha Squash Burger

The Kabocha Squash Burger is a delightful fusion of Japanese flavors and paleo principles, featuring a sweet and creamy kabocha squash patty that is both satisfying and nutritious. Topped with a zesty miso sauce and nestled in crisp lettuce, this burger is a healthy twist on a classic favorite.

Ingredients

• Kabocha squash - 250 grams
• Almond flour - 50 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Egg - 1 large
• Miso paste - 1 tablespoon
• Coconut oil - 1 tablespoon for frying
• Lettuce leaves - 4 large
• Sesame seeds - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F). Cut the kabocha squash in half, remove the seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes until tender.
2. Once cooked, scoop out the flesh of the kabocha squash and place it in a mixing bowl. Mash until smooth.
3. Add the almond flour, chopped green onion, minced garlic, egg, miso paste, salt, and pepper to the bowl. Mix until well combined.
4. Form the mixture into two patties, about 1.5 cm thick.
5. Heat the coconut oil in a non-stick skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until golden brown.
6. To serve, place each patty on a large lettuce leaf, sprinkle with sesame seeds, and add any additional toppings or sauces as desired.

Nutrition

• Calories: 290
• Protein: 8 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins A and C from kabocha squash.
• High in fiber, promoting digestive health.

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