Cranberry, wild rice & squash burgers

1. Preheat the oven to 190˚C, gas mark 5. Toss the squash with 1½ tbsp oil on a large baking tray, season and roast for 45 minutes, until caramelised and tender. Roughly crush the squash on the baking tray with a fork. Meanwhile, cook the rice in salted boiling water, according to pack instructions, then drain well. 

2. Heat 1 tbsp oil in a frying pan set over a medium heat and add the salad onions and rosemary with a pinch of salt. Soften, stirring, for 5 minutes, then add the vinegar, cranberries and pumpkin seeds and cook for 3-4 minutes more, until the cranberries start to burst and no liquid remains. Stir through the breadcrumbs, season, then tip into a large mixing bowl. Add the cooked rice, parsley and roasted squash, gently mixing to combine without crushing the cranberries too much. Divide the mixture into 4 portions and shape into large patties. Chill for 30 minutes to firm up. 

3. Heat 1½ tbsp oil in a large, non-stick frying pan set over a medium-high heat. Fry the patties for about 4 minutes on each side, turning them carefully, until golden and piping hot, then remove and keep warm. Wipe out the frying pan and return to a high heat with the final ½ tbsp oil. Add the mushrooms, season and stir-fry for 2-3 minutes, until lightly browned. 

4. Lightly toast the brioche buns, cut-side up, under a hot grill. Spread the base of each bun with 1 tbsp pesto, then top with a burger, the mushrooms and some salad leaves, finishing each with a bun top.