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I love taking classic veggie burgers in a new direction, and these apple burgers with butternut squash do exactly that with sweet apples, roasted squash, and fresh thyme. They are hearty, savory, a little sweet, and packed with a familiar fall flavor in every bite.
A really good veggie burger needs plenty of texture and enough flavor to stand on its own, which is why I love making these apple burgers with butternut squash. Roasted butternut adds natural sweetness and a soft center, while tart Granny Smith apples and thyme keep the patties flavorful and balanced. Unlike hemp burgers, these apple burgers combine sweet and savory flavors, and if you cannot resist topping your burger with BBQ sauce, you will love the flavor combination here.
The first time I tested these, I was trying to use up a little leftover squash from the night before, and I had a lonely Granny Smith apple sitting in the fruit bowl. My instinct was to turn it into some kind of fritter, but since my family asked for veggie burgers for dinner, I decided to try something different from our usual vegan grilled portobello mushroom burgers. I had no idea if they were going to like it, but the visible disappointment on their faces when they asked if there was any more was pretty telling.
These apple burgers with butternut squash are one of my more unique plant-based burgers and are a great way to turn simple produce into a fun and exciting meal. Butternut squash adds fiber, vitamin A, and a soft, almost creamy texture, while Granny Smith apples bring a little tartness that keeps the patties from tasting too earthy. I also love the crunch from pumpkin seeds and the herby finish from fresh thyme, which makes every bite the perfect mix of sweet and savory.
Apple burgers with butternut squash may sound like a complicated gourmet dish, but they are actually really easy to make. I roast the squash first, then add the apples and shallots so everything turns tender and slightly caramelized at the same rate without becoming mushy. From there, the vegetables get pulsed with thyme, and the cooked rice and pumpkin seeds are processed separately for texture. Then everything is mixed, shaped into patties, and cooked in a skillet until browned on both sides. Then I add them to soft buns and garnish with my favorite toppings and sauces.
Whenever my boys have friends over, I set up a build-your-own-burger station and usually include a few of these apple burgers and some other store-bought veggie burgers. Each time I have done this, I always assume that the kids may not be as keen on these vegan patties, and each time, it is always the apple burgers that get finished first. I even had one mom ask me for the recipe for their Meatless Monday meals. If you are looking for a vegan burger that tastes different from the usual bean or lentil varieties, I highly recommend trying this one.
🥘 Ingredients
I keep these apple burgers with butternut squash simple. This is everything I use to create a hearty, sturdy, and flavorful patty:
Cooked rice: Rice helps bind the burgers while adding structure and a chewy texture. I like using brown rice or a wild rice blend since both have a little more bite than softer white rice.
Butternut squash: Roasted butternut squash adds sweetness and a tender texture.
Shallots: I add these for a mellow onion flavor that turns sweet in the oven, complementing the flavors in the apple and squash.
Granny Smith apple: This is the ingredient that makes these burgers memorable. The tartness balances the sweetness of the squash and adds a fresh, juicy note to the patties.
Sea salt: A little salt enhances the sweet and savory flavors in the burgers.
Fresh thyme: Thyme adds a savory, woodsy note that gives the burgers their fall flavor, tying the apple and squash together.
Pumpkin seeds: I use these to add texture and to prevent the patties from becoming too soft.
Burger toppings of choice: I like placing these burgers in buns with traditional toppings like arugula, sliced tomato, caramelized onions, and a smear of something creamy like vegan garlic aioli.
🔪 How To Make
Once the vegetables are roasted, these apple burgers with butternut squash are quite easy to put together. This is how I make them from start to finish:
Roast vegetables and cook rice: I preheat my oven to 400F, then place the diced squash on a parchment-lined baking sheet and roast for 15 minutes. After 15 minutes, I add the apples and shallots and bake for another 30 minutes. While everything roasts, I cook my rice according to package instructions.
Pulse veggies and rice: Once everything has cooled, I pulse the vegetables and thyme until chunky. Then pulse the rice and pumpkin seeds separately until chunky.
Mix and shape into patties: I mix the pulsed vegetables and rice mixtures together, and adjust seasoning if necessary. Then I shape the mixture into 4 patties.
Cook and assemble: Next, I cook the patties in a skillet over medium heat for 7-9 minutes on each side until browned. Then I add the patties to burger buns and garnish with toppings of my choice.
My #1 Secret Tip for this apple burger with butternut squash recipe is to pulse ingredients just enough to keep plenty of texture in the mixture. If the squash, apples, and rice are overprocessed, the patties turn dense and pasty instead of hearty with a ground beef-like texture. I want little bits of rice, pumpkin seeds, and roasted vegetables in every bite.
Other Tips To Keep In Mind:
- Roast until tender: The squash should be fully tender before it goes into the food processor, or the burgers can end up with little firm pieces throughout. I check it with a fork before pulling the tray from the oven.
- Cool the veggies: I let the roasted squash, apples, and shallots cool for a few minutes before mixing the patties. Hot vegetables create extra steam, which can make the mixture softer and more difficult to shape.
- Choose hearty rice: Brown rice or a wild rice blend works best for this recipe since both keep their texture nicely. White rice can make the burgers too sticky and less structured.
- Rest after cooking: Once the patties come out of the skillet, I let them sit for a few minutes before building the burgers. That short rest helps them firm up so they stay together better on the bun.
- Adjust the pan: If the mixture seems slightly wet, I leave the skillet uncovered so extra moisture can cook off while the burgers brown. If the patties look a bit on the dry side, I cover the pan to keep them tender through the center.
📖 Variations
I have a lot of fun experimenting with these apple burgers with butternut squash. Here are 3 of my family’s favorite variations:
Maple pecan: I swap the pumpkin seeds for 2 tablespoons of chopped pecans or walnuts and add maple syrup to vegan mayo along with 1/2 teaspoon of wholegrain mustard. My husband loves this with homemade red onion pickle.
Sage apple: I replace the thyme with 1 tablespoon of fresh chopped sage for a more savory fall flavor. Sage complements both the butternut and Granny Smith apple flavors really well. I make this for fall dinners.
Apple sliders: Instead of 4 large burgers, I shape the mixture into 4 mini patties and make mini dinner rolls. I always make mini versions when I am packing snacks for a picnic or beach day.
🍽 Serving Suggestions
If you are looking for the best way to enjoy these apple burgers with butternut squash, I have you covered. I recommend making your own vegan dinner rolls and spreading some vegan ranch dressing on the base and lid of the buns before topping with fresh cucumber, sliced tomato, and butter lettuce. And to really get the full burger experience, an extra side of ranch with healthy baked fries is always a good idea.
The last time I made these burgers, we enjoyed them outside with a few other fresh and tasty accompaniments. Instead of the usual fries, I made a healthy potato salad, and topped the burgers with creamy vegan coleslaw. We finished the meal off with some frosty glasses of vegan peanut butter cup milkshakes.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover cooked patties in an airtight container in the fridge for up to 4 days. If I am meal prepping, I like separating them with parchment paper so they lift out easily without sticking.
Freezing: These burgers freeze really well. I place the patties on a tray until firm. Then transfer them to a freezer-safe container or bag with parchment paper between each one. They keep well for up to 3 months.
Reheating: For the best texture, I reheat the patties in a skillet over medium heat until warmed through and crisp again on the outside. The oven works nicely, too, if I am reheating several at once.
❓Recipe FAQs
This usually means the mixture is too wet or has not been pulsed enough to bind together properly. If the rice is overly soft or the roasted vegetables are still steaming hot when mixed, the patties will struggle to stay together. I let the vegetables cool slightly, make sure the rice still has some cheese, and press the patties firmly when shaping them so they stay compact in the skillet.
A dry mixture usually means the rice was a little undercooked, the squash roasted longer than needed, or the apples did not release much moisture in the oven. When that happens, I add moisture back in a little at a time. A spoonful of cooked rice, a small splash of water, or even a tablespoon of ranch or aioli can help loosen the mixture enough to shape.
If the mixture has gone too far in the food processor, I treat it like a texture problem rather than starting over. The easiest fix is folding in ingredients that bring back some bite, like a few extra tablespoons of cooked rice, chopped pumpkin seeds, or even some finely diced roasted butternut. I stir those in by hand instead of pulsing again to regain that chunky texture. After shaping, I let the patties rest for a few minutes so the mixture can firm up a little more.
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Apple Burgers with Butternut Squash
I love taking classic veggie burgers in a new direction, and these apple burgers with butternut squash do exactly that with sweet apples, roasted squash, and fresh thyme. They are hearty, savory, a little sweet, and packed with a familiar fall flavor in every bite.
Servings: 4
Calories: 250kcal
- My #1 Secret Tip for this apple burger with butternut squash recipe is to pulse ingredients just enough to keep plenty of texture in the mixture. If the squash, apples, and rice are overprocessed, the patties turn dense and pasty instead of hearty with a ground beef-like texture. I want little bits of rice, pumpkin seeds, and roasted vegetables in every bite.
- Roast until tender: The squash should be fully tender before it goes into the food processor, or the burgers can end up with little firm pieces throughout. I check it with a fork before pulling the tray from the oven.
- Cool the veggies: I let the roasted squash, apples, and shallots cool for a few minutes before mixing the patties. Hot vegetables create extra steam, which can make the mixture softer and more difficult to shape.
- Choose hearty rice: Brown rice or a wild rice blend works best for this recipe since both keep their texture nicely. White rice can make the burgers too sticky and less structured.
- Rest after cooking: Once the patties come out of the skillet, I let them sit for a few minutes before building the burgers. That short rest helps them firm up so they stay together better on the bun.
- Adjust the pan: If the mixture seems slightly wet, I leave the skillet uncovered so extra moisture can cook off while the burgers brown. If the patties look a bit on the dry side, I cover the pan to keep them tender through the center.
Calories: 250kcal | Carbohydrates: 51g | Protein: 6g | Fat: 4g | Sodium: 133mg | Potassium: 269mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5680IU | Vitamin C: 15.3mg | Calcium: 32mg | Iron: 1.1mg