Published On: Tue, Mar 13th, 2018

Butternut squash & carrot burger

Not only is this vegan butternut squash and carrot burger full of flavour, but it’s also very light so you don’t feel like you’ve eaten a load of stodge once you’ve finished leaving you more room for dessert! 

carrot burger

Vegan butternut squash & carrot burger

Recipe by Richard Church (

Makes: 8-10 | Prep time: 20 minutes | Cooking time: 10 minutes (plus 15 minutes in the oven)


  • 3 tbsp ground flaxseeds
  • Juice of 1 orange
  • ½ small butternut squash (about 300g), peeled and grated
  • 2 medium carrots, peeled and grated
  • 1 red pepper, deseeded and finely diced
  • 1 red chilli, deseeded and finely sliced
  • 200g bread, at least 1 day old
  • 1 can haricot beans, drained
  • 1 ½ tsp flaked sea salt
  • Shake of black pepper
  • 50g coarse cornmeal
  • 3 tbsp sweet chilli sauce
  • 2 tbsp groundnut oil per batch for frying


  1. Preheat the oven to gas 6/200C/400F
  2. First, mix the flaxseeds with the orange juice in a small bowl and leave to set while you put together the rest of the ingredients.
  3. In a large mixing bowl, add all the ingredients up to the bread. Put the bread into a food processor and blitz until you get fine breadcrumbs. Pour those in with the other ingredients, then add everything else on the list, including the flaxseeds. Give it a good mix with a large spoon and then use your hands to bring it all together so that it binds.
  4. Place a sheet of greaseproof paper down on a flat surface and then use it to shape your burgers. You can use a moulding ring, a pastry cutter, or just your hands if that’s what you have. If you’re using a ring or cutter, place it on the greaseproof paper and fill it with some of the mixture. Press it in tightly and then remove the ring. You can then press it down slightly with the palm of your hand to make it a little flatter and wider. Do this until all the mixture is gone.
  5. Heat 2 tbsp of oil in a non-stick frying pan and fry 2-4 of the burgers, depending on the size of your pan, for 4-5 minutes on each side, until golden brown. Repeat this with all the burgers you are using, then put them on a baking tray. Cook them in the middle of the oven for 10-15 minutes, until they are cooked through.

Going Vegan by Richard Church, features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan. 

Going Vegan is available to purchase on Amazon

About the author

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

You can find more delicious recipes on Richard’s website,, and on his Facebook page.



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