This Autumn Burger with Roasted Squash Aioli and Apple Chips has all the flavors of fall. An ancho spiced veal and pork patty is slathered with homemade acorn squash aioli, served on a toasted bun, and topped with homemade apple chips!
If you are drowning in seasonal apples and squash, this is the perfect way to use those ingredients up! Sure, there are plenty of ways to use apples and squash, but burgers are always the best. And this fall burger is the best.
This autumn burger with roasted squash aioli and apple chips feels like a pipe dream come true. Perfectly salted and crispy apple chips, a thick heart acorn squash aioli, and an ancho spiced veal and pork patty cooked in a hot cast iron skillet for that perfect crusty char. It is SO good!
What you need to make this recipe
- Buttermilk and Wheat Bread – the bread soaks up the buttermilk and acts as a binder for the burger patties. The acidity in the buttermilk also helps break down the meat so it’s extra tender.
- Pork and Veal – we’re using a combination of pork and veal for the burgers but if you only have one or the other that will work as well.
- Ancho Powder, Salt, and Pepper – a simple blend of seasonings that gives the burger patties just the right amount of flavor. Salt and pepper are a given, but ancho powder adds a warm, earthy flavor with a kick of heat.
- Onion – grated and drained on a paper towel.
- Apples – you’ll use a mandoline to slice the apples super thinly so they crisp up nicely in the oven.
- Acorn Squash, Mayonnaise, and Garlic – makes up the ultimate fall aioli to slather on the burgers. You can use a high-quality store-bought mayo or make your own!
- Toasted Buns and Fresh Leafy Greens – for serving!
How to make this Autumn Burger recipe
This delicious fall burger recipe takes just 10 minutes to prep!
Form the burgers:
Tear the bread into tiny chunks or pulse in a food processor until it turns into crumbs.
Combine the bread and the buttermilk in a bowl and allow it to soak for 20 minutes.
Add the pork, veal, onion, and ancho powder, then mix together by hand to fully combine. Add in salt and pepper.
Form the mixture into 4 quarter-pound patties, then cover and chill in the fridge until you’re ready to cook.
Make the apple chips:
Use a mandoline to slice the apples, paper thin, then arrange them in a single layer on a parchment paper lined baking sheet. Sprinkle with a touch of sea salt.
Bake the apples at 200ºF for 2-2 ½ hours until the chips are crispy, then carefully remove them from the pan and store them in an airtight container.
Make the roasted squash aioli:
Slice the acorn squash in half and scrape out the seeds.
Rub with oil and place on a baking sheet, flesh side down, then cook at 400ºF for 25 minutes. Flip the squash and roast for another 15-20 minutes until it’s fork tender, then remove from the oven and allow it to cool until it’s safe to handle.
Once the squash is cool, scoop out the soft inner flesh and place it into a clean food processor.
Add in mayo, garlic, and a dash of black pepper, then pulse to combine. Scrape the sides and make sure everything is mixed well. Store in the fridge until ready to use.
Cook the burgers:
Heat a cast iron pan over medium-high heat, then add in butter and swirl to coat.
Add the burgers to the pan and cook until the bottoms have gotten a good crisp. Flip and cook until the other side is crisp and the burgers have reached an internal temperature of 160ºF.
Rest the patties while you toast the buns, then assemble your sandwiches, serve, and enjoy!
Tips, tricks, and notes for this recipe
- Don’t overwork the meat when you mix it. You want all the ingredients to be well incorporated, but overmixing can cause the burgers to be tough.
- Swap the meat. I love the combination of pork and veal in these burgers but you can use just one or the other if preferred. You could also use ground turkey, chicken, or beef instead.
- Make sure that the internal temperature of the burgers is 160ºF before you serve them.
- Let the patties rest for a few minutes after you cook them and before you serve them to allow the moisture and flavor to lock in.
Serve it all together. Toast the buns, slather them with aioli, add the patties, top them with apple chips, layer on greens, and use a toothpick to secure the sandwich. All of those textures and flavors reach a whole new level of deliciousness when you can enjoy them in one big bite.
How to store
The burgers will last in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months.
The aioli will last for up to 1 week in the fridge and the apple chips will last for up to 1 week at room temperature. I don’t recommend freezing either of these because the apple chips won’t stay crispy and the aioli will separate.
More fall recipes you’ll love
- Cayenne Maple Roasted Bacon Brussels Sprouts and Squash
- Turkey and Butternut Squash Chili
- Sausage with Roasted Cabbage and Butternut Squash Puree
- Creamy Pumpkin Alfredo with Roasted Butternut Squash and Turkey
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.
Autumn Burger with Roasted Squash Aioli and Apple Chips
- ¼ cup buttermilk
- 2 slices wheat bread
- ½ lbs pork
- ½ lbs veal
- ½ teaspoon ancho powder
- ¼ onion grated and drained on a paper towel
- salt and pepper
For the Apple Crisps
- 2 apples
- ½ tsp salt
For the Roasted Squash Aioli
- 1 acorn squash
- 1 tsp olive oil
- ¼ cup high-quality mayo or see notes for my easy homemade mayo recipe
- 2 cloves roasted garlic
- 2 tablespoon butter
For the Burgers
- 4 toasted buns
- 1 cup fresh leafy greens like arugula
Form the burgers:
- 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.
Make the apple chips:
- 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 ½ hours until the chips are crispy.
- Carefully remove the chips from the pan and store in an airtight container.
Make the Roasted Squash Aioli:
- 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.
Cook the burgers:
- 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.