Butternut and Black Bean Burgers

Would it even be summer without a solid veggie burger recipe?

I think veggie burgers are one of the best things about a plant based diet. And no, obviously I’m not talking about those sad fake meat soy patties you buy at the grocery store. I mean real, homemade, vegetarian burgers!

Butternut bean burgers

I’ve made a bunch of different ones over the years, and they all follow a similar pattern – take beans or lentils, add a binder like sweet potato (sweet potato and white bean burgers,) zucchini (zucchini and white bean burgers), beets (black bean and beet burgers), or even feta (black bean feta burgers). You can use chickpeas (moroccan sweet potato burgers, tex mex chickpea burgers), lentils (lentil meatloaf burgers), or white beans (white bean and quinoa chipotle burgers). They key is being creative – the best part of veggie burgers is how many different ways you can make them!

Butternut bean burgers

These burgers use a base of roasted butternut squash and black beans. They hold together so well, probably better than any other burger I’ve made, even on the grill! The only binder is panko, so they’re totally vegan. They’re flavourful but not too overpowering, so they stand up well to whatever sauces and toppings you like to put on your burger. They’re my burger of the summer!

Butternut bean burgers

Ingredients
1 butternut squash
5 cloves garlic
olive oil
sea salt and cracked black pepper
1 can black beans (or 2 cups cooked)
1/2 cup barbecue sauce (I like to use this one)
1 1/2 cups panko

Butternut bean burgersIMG_4311

Directions

Heat oven to 375 and line a baking sheet with parchment paper. Peel squash and remove seeds, and cube. Toss on baking sheet with garlic cloves, and drizzle with olive oil, sprinkle with salt and pepper. Roast about 20 minutes, until squash is soft, tossing halfway through. Remove and keep oven off.

Meanwhile, drain and rinse the beans and throw into a large bowl with barbecue sauce. Mash with a potato masher until the beans start to break down. Add squash and garlic and mash until combined. The beans won’t be fully blended but the mixture should start to hold together. Stir in panko.

Roll mixture into 2 inch balls and flatten slightly onto parchment lined baking sheet. Bake 15 minutes, flip, and bake another 15 minutes.

You can eat them as is or grill them to add some crunch to the outside (but baking first helps them hold together

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