Mushroom squash burgers | Heart and Stroke Foundation

Ingredients

• 1 pkg (227 g) button mushrooms
• 1 small onion, halved
• 3 cloves garlic
• 1 tbsp (15 mL) canola oil
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) pepper
• 1 1/2 cups (375 mL) cooked mashed butternut squash (see tip)
• 1/2 cup (125 mL) ground almonds
• 3 tbsp (45 mL) wheat germ
• Canola cooking spray
• 6 small whole grain buns, split and toasted
• 2 cups (500 mL) coleslaw mix
• 2 green onions, thinly sliced (optional)
• 1/4 cup (50 mL) rice vinegar
• 1 tsp (5 mL) each hot sauce and granulated sugar