Ingredients: (Makes 6)
For the Rolls:
375g Butternut Squash
450g Gluten Free Bread Flour
2 tsp Gluten Free Baking Powder
1 Large Onion
1 tsp Herbs
1/2 tsp Garlic Powder
2 TBSP Olive Oil
Sea salt
For the Burgers:
400g Lean Organic Steak Mince
1 Egg - I used Ener-G Egg Replacer
½ Large Onion
½ Tsp Garlic
½ Tsp Mixed Herbs
Pinch Cinnamon
10ml Olive Oil
Method:
For the Rolls:
1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.
5. Knead until soft and spongy.
6. Add a little more flour if too sticky or a little water if too dry
7. Form dough into six round balls, place on an oiled baking tray, cut a cross on top and sprinkle with sea salt
8. Bake for 30-35 mins.
9. Insert a knife into the bread, if it comes out clean the bread is done.
For the Burgers:
1. Add all ingredients to a bowl and mix well
2. Form into six patties
3. Heat a non stick pan or fire up the BBQ and add the patties
5. Cook for three mins on each side until browned and cooked through
To serve slice the buns in half (warm in the microwave for 30 seconds if you prefer), add your choice of garnish (lettuce, tomato, avocado etc.) and the burgers and eat!
