Butternut Black Bean Burgers

Say hello to your new favorite veggie burger! These butternut black bean burgers are BOMB.

Butternut Black Bean Burgers :: Say hello to your new favorite veggie burger!

First off, these are totally veggie burgers. I was forced to leave the veggie bit out of the title because I suffer from severe AA. Alliteration Addiction: it’s legit, Google it. No wait don’t, I’m totally lying. But I’d never lie about food; these burgers are borderline bitc– oh gosh, maybe I really DO have AA!

Secondly, I totally have spinach on my finger in the above photo and while it’s making me positively twitchy to look at it, I can’t photoshop veggies out of my photos. I wouldn’t be able to live with myself.

Lastly, I ate these so fast I’m fairly certain I stopped breathing for the entire duration of this veggie burger. After that first glorious bite it became imperative that I smash that sandwich into my face as fast as possible. I really need to work on my speed eating issues, huh? I’ll tackle it right after I figure out how to nix that pesky AA.

Phew! I feel so much better! Now that my dirty laundry has been aired, let’s eat!

Butternut Black Bean Burgers

Butternut Black Bean Burgers :: Say hello to your new favorite veggie burger!

Yields 4

Butternut Black Bean Burgers

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 1 flax egg [1 TBSP ground flax + 3 TBSP water] or 1 egg
  • 1 cup mashed black beans [refried black beans work too!]
  • 1 cup pureed butternut squash
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 2 cloves of garlic, smashed and minced
  • 1 TBSP olive oil [or butter]
  • 3/4 tsp salt-free Italian seasoning blend [like mrs. dash]
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley [or fresh if you have it!]
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1.5 cups old-fashioned rolled oats [not instant]

  • the toppings:
  • 4 burger buns [I used a bakery poppyseed onion bun - amazing!]
  • 4 slices of pepper jack cheese
  • romaine lettuce
  • fresh baby spinach
  • mayo [store-bought or homemade] mixed with sriracha chili sauce

  • note: Most weekends I'll cube and roast an entire butternut squash and use it for soups, salads, and even these burgers! You can puree roasted butternut squash at home for this recipe or opt for a store bought puree, totally up to you!

Instructions

  1. Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
  2. Next mash black beans in a large bowl and set aside. Alternatively you can use refried black beans, I've made it both ways! Measure to ensure you have a cup and you're good to go.
  3. Add your butternut squash to the beans and set aside.
  4. Next saute onion, celery, and garlic in olive oil until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
  5. Season the veggies with your Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
  6. Add the freshly sauteed veggies to your beans and squash and stir in your oats.
  7. Remove your flax egg from the fridge and add it to the bowl.
  8. Stir to fully incorporate and roll mixture into four balls.
  9. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
  10. Giggles aside, pop your burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
  11. Ready to eat?
  12. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
  13. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently help form the sides into a perfect disc. Works like a charm!
  14. Slather your buns with sriracha mayo, pile them high with lettuce, spinach, pepper jack and top each with a yummy butternut burger. Enjoy!

Notes

The burger itself is naturally vegetarian, vegan, and gluten-free, so choose your favorite toppings and have fun with it!


Veganaise combined with sriracha makes a great veganized version of the sauce I used and a fresh mountain of guac also makes another stellar vegan topping! Following a gluten-free diet? Make sure you grab GF-certified oats! You can also use your favorite GF bun, wrap the burgers in lettuce, or top them on your favorite salad! It's awesome any which way! There are so many possibilities for these tasty veggie burgers, I hope you love them as much as we do!

http://peasandcrayons.com/2014/11/butternut-black-bean-burgers.html

Butternut Black Bean Burgers :: Say hello to your new favorite veggie burger!

so . . . how were they!?

In a word? Awesome! Need a few more words than that? They’re flavorful, filling and f– I should stop before the alliteration takes over again! Yikes!

I’ve made these so many times in the past few weeks that my freezer is like a shrine to butternut burgers. I’ve been pacing myself, having a veggie burger every few days so I don’t have a repeat episode of the time I made no less than 5001 Sweet Potato Burgers and Paul held an intervention. To be fair I was eating sweet potato burgers like a madman. It was glorious.  I should make more and just alternate between the two until I have a rockin’ beta carotene tan. Or I could be normal and eat a varied diet like a civilized human being. Let’s pretend I’m the latter. We’ll all get gold stars for imagination use on that one.

I’ve rambled oodles, let’s part ways so you can frolic into your kitchen and make these. I’ll whip another up too and we can cheers veggie burgers over the ordeal. Too weird? Nah!

When you’re done making these bad boys, whip up a batch of my Cajun Chickpea Sweet Potato Burgers!

Cajun Chickpea and Sweet Potato Veggie Burgers with Cajun Aioli

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51 Comments

Oh my gosh1 You could not have picked a better vegetarian burger combination for me! This sounds INCREDIBLE! Right up my alley! Yum yum yummmmmm!!! I would be honored if you would add this to our meatless monday linkup either today or next monday. I know it is not monday, but this would be a great example of meatless being delicious!

YUM YUM YUM!

Yes! Fabulously! Simply cook as directed, allow to cool, lay flat on a plate and freeze [parchment paper help prevents sticking] and then wrap individually and pop them back in the freezer in a baggie or storage container of your choosing! When you’re ready to eat just cook them up in the oven or toaster oven at about 400 F for around 15-20 minutes depending on your oven and they crisp right back up! Super yummy! I actually am having one from the freezer tomorrow for lunch! <3

Defrosted one today; fantabulous! I make double batches of my other veggie burgers and it looks like I’ll be doubling this one to freeze too! Hope you love them Angie!

Just cooked one of these for lunch. Yum! So excited that I found a burger using two of my favorites – butternut squash and black beans. With large butternuts only $1.00 at my local farmer’s market, I have been a happy woman. Thanks for sharing this recipe.

Hi Ernie! Thanks! I feel like goon not having my nutrition breakdowns for the blog yet [can we blame my squishy toddler for distracting me?] but it’s a major goal of mine! myfitnesspal.com has a free calculator that can give you a pretty accurate read! It’ll vary based on the type of bun you purchase and if you serve it up on a salad or a bun [I vote try it both ways! Yum!]

So I don’t cook a lot but these sound delicious and relatively easy. I know this is probably a dumb question, but how do you purée the butternut squash? Do you cook it first and then put it in blender? Thanks for your help

Not a dumb question at all,thanks for asking Betsy! You can bake the squash, microwave it, or even roast, boil or steam cubed squash. Whatever works best for you! I like microwaving my butternut for a few minutes, slicing it in half and roasting it face-down for 30-40 minutes in the oven [simply set a timer and leave it be] then scooping out the flesh and fork mashing it. I also love buying pre-sliced/cubed squash and then steaming/roasting it in the oven then popping it in my blender/food processor to puree it for use in recipes. I add the puree to these burgers, muffins for the family, and pancakes! Hope that helps! <3

I love the look of this, and I am definitely going to try it. An easy, nutritious burger is what I have been looking for. I do have a bag of instant oats that I use for everything. You don’t suggest it, but hoping it might work?

I have a super picky palate and I find instant oats taste kind of bitter sometimes in certain recipes so just in case anyone else agrees with that I usually instruct my friends to use whole oats. They’ll still absolutely work and since the burger have such great flavor I think you’re good to go! Keep me posted and thanks Kate! xoxo

Are these too delicate to grill? I would think that the smoke from grilling would add another dimension to the flavor. Thanks for sharing this recipe.

Hey Cathy! I’ve never met a veggie burger that could go straight on the grill and live to tell about it [except those franken-fake-meat-burgers] but these could hold their own if you had one of those nifty grill pans or mesh baskets that delicate fish could go on. Or even a cedar plank if you’ve ever used those! I really like the sear that they get on the skillet so I make all my veggie burgers that way. What about adding a little smoked paprika to give it some smoky flavor? I’ve used that in a veggie burger before and really liked it!

You can absolutely try them on the grill with a grill pan [the kind with the little holes in it to let the flavor up into the burger] if you have one. This way they’re guaranteed not to fall through the slats of the grill. Next batch I make [these are a favorite around here!] I will road test on the grill as long as it’s not freezing outside! 🙂

Trying it!!!!!! I have totally given up store pre made foods. I have been trying find burger recipes that my daughter would love and this looks deelish! Will let you know. Going shopping.

These look and sound FABULOUS!!!! But the frosting on the cake – so to speak! – is your writing style. You have a flare for writing that is such a delight to read. Thank you…and thank you!!

I made this tonight and it was delicious. I didn’t have a butternut squash but I used something similar – a new squash called a Butterkin. Soooo good. I added a jalapeno to the onions, garlic and celery. Topped it with some spicy mayo and cheddar cheese! Thanks!

Butterkin?! Awesome! Is it a hybrid of pumpkin and butternut or something entirely different? Regardless – very cool! I’m happy you loved the recipe and heck yes for adding jalapeño! I love those green spice bombs =) Thanks Kimberly!

These sound delicious!!!
I have a toddler with severe food allergies. We can’t do any grains with him, only quinoa (he has been allergic to rice and wheat so we’ve stayed away from all other grains so far). Any recommendations for replacing the oats???

Hey Jess! Quinoa makes a fabulous replacement! Keep a little extra cooked quinoa on hand in case the burgers seem too wet, then you can add more as needed. As long as you get a good sear on them when you’re cooking them skillet-style they should stay together. You could also eyeball using a little extra egg if you think the quinoa needs a little extra stickiness to hold it together. I’ll try to make my next veggie burger all veggies and quinoa so you have another option as well! <3 Let me know how it goes - thanks Jess!

Ok….these are actually soooo delicious!! I didn’t have butternut squash (and couldn’t wait to try these!), so I subbed in sweet potato puree and used cilantro instead of parsley….I am in love with the result!! Thank you for this great website and I can’t wait to try so many of your other vegan recipes!!

*happy dance* Woot! So glad you love them Sarah! Sweet potato and cilantro sound heavenly for these burgers! Thanks for stopping back in to say hello and for the great review! I’ll try to keep more vegan deliciousness on the recipe lineup! xoxo

WOW!!! These are SO delicious. I didn’t have any sriracha sauce so that was omitted. Will definitely be making this again…and again.

I made these and they are good. Hold together pretty well. I added some guacamole/Greek yogurt/cheddar cheese mix on top. Served with blue corn chips. Yum!!

Since going vegetarian almost two years ago, my husband and I have tried a dozen or so veggie burger recipes. This one is hands down our new favorite. We made them last week and then just made a double batch today to freeze. Thanks for an amazing recipe!

Awesome! Made these with canned pumpkin puree (was feeling lazy and had a can open already!), and they were amazing. I used an entire can 15 oz can of organic black beans, and the texture was perfect. Thanks for the recipe!! Will for sure make these again soon.

I’m doing my cheesiest happy dance over here! So thrilled you loved them Annaliese! And heck yes to pumpkin! I use it as a sub when I have and open can too!! Thanks for the sweet comment!

Hey Lori! The canned Goya beans are perfecto! The only time you’ll have to cook them first is when you buy dried beans in a bag, the canned varieties you can use as is. Simply drain the can, rinse the beans in a strainer, and pop them in the bowl with the rest of your ingredients! I hope you adore the burgers as much as we do! <3

Excellent texture, taste, and aroma. I made these “burgers” this evening and followed the recipe as presented, all the way to the condiments. One of the best home-made vegetarian patties I’ve made (or tasted). Not counting cheese or bun, I evaluated the patty online for calories and nutrition (270 calories as I used full circle refried beans), and it was low in saturated fat, high in dietary fiber, and very high in vitamin B6. Nice job; these will be in the dinner rotation!

Thank you Mary! I’m thrilled you love them and appreciate the nutrient breakdown, I’ve been meaning to analyze my favorite recipes lately and this is great information to know! <3 Happy April 1st! 🙂

Hi! I have a batch of these setting right now to be cooked tomorrow! I just wanted to know if we are supposed to leave the oats whole or process them to make a flour. I left mine whole and I hope the burgers come out all right!

Either works great! I usually process them for photos since they look more like a fancy restaurant veggie burger patty that way but leaving them whole works great too and I love the texture it provides! I hope you looooove them Amanda! <3

These were great! Not wanting to wait 30 minutes while they firmed up in the fridge, and then also not wanting to cook them one or two at a time, I formed them into patties and put them in a shallow pan. Cooked them at 400 degrees for 30 minutes in my Breville toaster oven. They were a little crunchy, although a good crunchy. And they held their shape perfectly. My husband asked me to definitely make these again. Thanks!!