The Autumn Burger with Roasted Squash Aioli and Apple Chips recipe is the perfect ode to fall in portable burger form.
If you are drowning in seasonal inexpensive apples and squash, this is the game-changing recipe to mix things up! Sure, we won’t ever turn down an apple pie and roasted squash may be our favorite Whole30 side dish, but let’s be honest, burgers are always the best.
First things first, this autumn burger with roasted squash aioli was born from my Girl Carnivore Burger of the Month Club. What’s that you ask? Oh, just a fun monthly burger challenge on Facebook where you can stretch your culinary skills by creating a delicious over the top burgers. There are no rules other than using the 4 random ingredients I announce every month and having fun! Want more info? Check out the details here.
Now, for this burger.
First, we roasted apple slices for crisp apple chips. Then I whipped up a thick and hearty aioli with roasted acorn squash. Finally, I combined it all with an ancho spiced veal and pork patty cooked in hot cast iron for that perfect crusty char.
This burger sounded like a pipe dream and come together as one of my favorite burger creations yet!
Are you feeling inspired?
If you’ve tried my Autumn Burger with Roasted Squash Aioli and Apple Chips recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 1/4 cup buttermilk
- 2 slices wheat bread
- 1/2 lbs pork
- 1/2 lbs veal
- 1/2 tsp ancho powder
- 1/4 onion grated and drained on a paper towel
- salt and pepper
- 2 apples
- 1 acorn squash
- 1/4 cup high-quality mayo or see notes for my easy homemade mayo recipe
- 2 cloves roasted garlic
- 2 tbsp butter
- 4 toasted buns
- 1 cup fresh leafy greens like arugula
-
Tear the bread into tiny chunks, or pulse in a food processor until they are crumbs.
-
Combine the bread and the buttermilk in a bowl and soak for 20 minutes.
-
Add the pork and veal, grated onion and ancho powder. Mix together by hand to combine completely.
-
Season with salt and pepper.
-
Form into 4 quarter-pound patties.
-
Cover and chill in the fridge until ready to cook.
-
Preheat the oven to 200 degrees F.
-
Slice the apples paper thin on a mandoline and arrange in a single layer on a parchment paper-lined baking sheet. Sprinkle with a hint of salt.
-
Place in oven and bake for 2 to 2 1/2 hours until the chips are crispy.
-
Carefully remove the chips from the pan and store in an airtight container.
-
Preheat the oven to 400 degrees F.
-
Slice the acorn squash in half and scrape out the seeds.
-
Rub with oil and place on a baking sheet, flesh side down.
-
Cook for 25 minutes.
-
Flip the squash and roast another 15-20 minutes until fork tender.
-
Remove from oven and allow to cool until safe to handle.
-
When cool, scoop out the soft inner flesh and put into a clean food processor with the mayo, garlic, and a dash of coarse ground black pepper.
-
Pulse to combine. Scrape sides and make sure everything is mixed well. Store in an airtight container in the fridge until ready to use.
-
Heat a heavy cast iron pan over medium-high heat until hot. Add butter to the pan and swirl to coat.
-
Place the burgers in, not overcrowding the pan and cook until the bottoms have gotten a good crisp.
-
Flip and cook until the other side is crisp and the burgers register 160 degrees F.
-
Rest the patties while you toast the buns and prep.
-
Place the greens evenly over the bottom buns. Add the patties on top and arrange apple chips over each. Slather the roasted squash aioli over the tops of the buns and secure them on top with a toothpick to serve.
Making your own mayo is EASY. Give it a go with this recipe.
Leave a Reply