Recipe for Vegan Butternut Squash Burgers

In a large mixing bowl, combine the flours, yeast, and butternut puree (cooked and mashed). Mix with a wooden spatula. Add water and knead with your hands or with a mixer for 7-8 minutes. Shape the dough into a ball and place it in the bowl. Cover with a dry, clean cloth and let rise in a warm place for 1.5 hours.

After this time, punch down the dough and knead for another 2 minutes. Form 6 small balls of dough and shape them into small round burgers. Place the burgers on a baking sheet lined with parchment paper. Let rise for another 30 minutes for the final proofing.

Preheat your oven to 200°C. In a small bowl, mix 2 teaspoons of olive oil and 1 tablespoon of plant-based milk. Using a brush, glaze the burgers with this mixture and sprinkle with hemp seeds and black sesame seeds.

To finish, bake for 15 to 20 minutes. Once cooked, let them cool completely before cutting. TIP: The burger buns freeze very well.