Butternut Squash & Dill BurgerFit Burger
Right before I started my weight loss journey, I spent Thanksgiving with a friend because my family was in Louisiana and I was in San Diego. She made a butternut squash and dill dish that my taste buds have never forgotten - so much so that it inspired this burger!
Servings: 5 Burgers
Glass baking dish
- 1 butternut squash for 1 cup cooked
- 2 cups raw kale
- 1 teaspoon cooking fat
- 1 teaspoon salt divided
- 1 teaspoon dill
- 1 lb ground meat
Preheat the oven to 400 degrees. Cut the butternut squash lengthwise. Scoop out the seeds and discard. Place the squash in a glass baking dish and roast for 30 minutes. While the squash is cooking, heat a skillet on medium heat with 1 teaspoon cooking fat. Add 2 cups kale and ½ teaspoon salt, and saute until it cooks down, about 10 minutes. Once the squash is cool to the touch, scoop out 1 cup.
Add the squash, kale, and 1 teaspoon dill to the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
In a large bowl, mix the ground meat and remaining ½ teaspoon of salt. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
Optional: Serve with feta cheese and leftover butternut squash over kale.
Calories: 318kcal | Carbohydrates: 19g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 542mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18620IU | Vitamin C: 63.7mg | Calcium: 129mg | Iron: 3.2mg