For the burgers

• Prepare squash by baking, cooling, and scooping out of skin. Set aside.
  1 cup peeled, diced, and roasted squash
• Cook quinoa by combining water and quinoa. Bring to a boil. Cover and lower to a simmer for 15 minutes. Fluff with a fork and remove from heat. If liquid remains, keep on simmer without the lid until the remaining liquid is cooked off. Set aside to cool.
  ½ cup quinoa, 1 cup water
• Toast walnuts in a dry skillet over medium heat, shaking to evenly toast, 5-8 minutes. Once toasted, chop in a food processor until finely chopped.
  ½ cup finely chopped toasted walnuts
• In a skillet, heat oil over medium-high heat. Add onion, salt, and pepper. Sauté until the onion is translucent.
  2 tbsp olive oil, ¾ cup diced onion, 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper
• Add prepared mushrooms and continue to sauté until the released liquid from the mushrooms has cooked off, 5-8 minutes.
  1 cup finely diced Cremini mushrooms
• Sprinkle in cumin. Cook a few seconds then add soy sauce. Cook until most of the liquid has cooked out. Remove from heat.
  1 ½ tsp ground cumin, 2 tsp soy sauce
• In a large bowl with the prepared and scooped squash, add the onion mixture, prepared quinoa, chopped walnuts, egg, and flax meal. Stir to completely combine.
  1 large egg, ½ cup toasted ground flax meal
• Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Using a ⅓ cup scoop, make patties and cook 3-5 minutes per side until browned and a crust forms. Remove from skillet. Serve immediately with chipotle mayo, lettuce, and bun.
  chipotle mayo