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Butternut Squash and Dill BurgerFit Burger
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5 from 1 vote

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!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: beef, BurgerFit, Butternut Squash Burger, dill, Easy, Summer
Servings: 5 Burgers
Calories: 318kcal
Author: Alane Boyd


  • Knife
  • Cutting board
  • Spoon
  • Glass baking dish
  • Skillet
  • Spatula
  • Measuring cups
  • Food processor
  • Large bowl


  • 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