Autumn Burger with Roasted Squash Aioli and Apple Chips
The Autumn Burger with Roasted Squash Aioli and Apple Chips recipe is the perfect ode to fall in portable burger form.
Servings 4 servings
- 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
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.
Meanwhile, 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 1/2 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.
Calories: 604kcal | Carbohydrates: 48g | Protein: 26g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 462mg | Potassium: 914mg | Fiber: 4g | Sugar: 13g | Vitamin A: 835IU | Vitamin C: 20.3mg | Calcium: 152mg | Iron: 3.4mg