Adapted from “Burger Bar: Build Your Own Ultimate Burgers,” by Hubert Keller with Penelope Wisner (Wiley). Makes 4 burgers. If cooking outdoors, set a cast-iron skillet on the grill for these delicate burgers, rather than cooking them directly on the grill-grate.
Ingredients
1 small butternut squash, halved, seeded and roasted
4 cups cooked quinoa
1/4 cup ground hazelnuts or almonds
1/2 cups potato flakes or dried bread crumbs
1 large egg, beaten
4 slices gruyère cheese
Directions
Scoop cooled squash flesh into a bowl and mash lightly. Measure 2 cups of the squash into a large bowl and reserve the remaining squash for another use. Add the quinoa to the squash with the hazelnuts, potato flakes, beaten egg and salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes.
Line a baking sheet with plastic wrap. To shape the burgers, work with damp hands. Divide and shape the patty mixture into 4 evenly sized balls. Place them on the baking sheet with plenty of space between them. Then pat them lightly into rounds. Refrigerate the patties for at least 30 minutes before cooking.
When ready to cook, heat the remaining 2 tablespoons olive oil in a large, nonstick skillet over medium heat. Cook the burgers until nicely crusted and brown, about 3 minutes per side, turning carefully. Add more oil, if needed, to keep the burgers from sticking.
