Sage and squash burger recipe

Ingredients

• Cashew Butter: 3½ ounces (about 6 heaping tablespoons, or 100 g)
• Nut Milk: ¼ cup (60 ml)
• Lemon Juice: 1 tablespoon (15 ml) fresh
• Salt: Pinch of
• Sage: 1 tablespoon (4 g) rubbed
• Olive Oil: 1 tablespoon (15 ml)
• Butternut Squash: ½ (about 250 g)
• Shallots: 2
• Garlic: 3 cloves
• Kale: 1¼ cups (80 g) stemmed and finely chopped
• Barley: Scant ½ cup (70 g) cooked
• White Beans: Scant 1/3 cup (100 g) drained and rinsed canned
• Panko: 2 cups (100 g)
• Blue Cheese: 1/3 cup (40 g) crumbled
• Sunflower Seeds: 2½ ounces (70 g) roasted and ground
• Yeast: 2 tablespoons (8 g) nutritional
• Red Pepper Flakes: ½ teaspoon
• Salt: ¾ teaspoon
• Black Pepper: ¼ teaspoon freshly ground
• Vegetable Oil
• Buns: 4
• Sage: Lightly toasted fresh
• Cashew Cream: Lemony
• Pear