Butternut Black Bean Burgers

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

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 butternut black bean 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 :: Say hello to your new favorite veggie burger!

Butternut Black Bean Burgers

Butternut Black Bean Burgers

16 votes

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Butternut Black Bean Burgers

Prep

Cook

Total

Yield 4 servings

Ingredients

  • 1 flax egg* or 1 large egg
  • 1 cup black beans, mashed (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 poppy seed onion bun - amazing!)
  • 4 slices of pepper jack cheese
  • romaine lettuce
  • fresh baby spinach
  • mayo (store-bought or homemade) mixed with sriracha chili sauce

* For a flax egg you'll need 1 TBSP ground flax + 3 TBSP water

** Feel free to use canned butternut puree or simply roast/cook your squash and mash away! This is also a great use for leftover holiday sides so pumpkin, butternut, and sweet potato purees will all work here!

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!

Vegan mayo 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!

 

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!

If you get a chance to try these healthy butternut black bean burgers, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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 black bean butternut burgers 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 baller black bean butternut burgers. 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 Spicy Chickpea Veggie Burgers!

:: pin it for later ::

PS: This tasty veggie burger recipe is a fantastic use for leftover holiday side dishes so pumpkin, butternut squash, and sweet potato purees will all work here! Woot! For sure try it with butternut if you can though because I’m crazy in love with it! xoxo

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Comments

  • Angie

    Thank you so. Much for this fantastic easy recipe. I had everything in my pantry already. I made it to day and I decided to double the recipe. So glad I did. And instead of cooking on the stove, I grilled them outside. They are wonderful.
    Not sure how you came up with this? Unlikely ingredients, but a winner!!

  • Laura

    These were so good. My 10 yr old daughter(a year and a half) and husband(6 months) are both vegetarian. I’m still new to vegetarian cooking. Both my boys and myself love meat but it doesn’t bother me to go without it. My 12 yr old hates butternut squash. So I was looking for a new way to make it and it kinda “hide” and I found this. We all loved it and he didn’t know is was butternut until after the burger was devoured. Thanks.

  • Irene B

    My husband and I loved these after I made some small alterations. I used frozen butternut squash cubes (microwaved, then mashed) since that’s what I had. I added: ~1/3 cup sautéed red peppers to the veggie mix, ~1/2 cup panko crumbs, and ground the oats to a course oat flour in my food processor before adding. Held together perfectly and yielded 6-7 burgers. We cooked them all at once and then reheated over the next few days.

  • Charlene

    Has anyone tried these with white beans?

  • Wanda Bernard

    These are jyst Amazing! I added in a few extra things to twerk it a little. And I use tzikii spread instead of mayo. And you HAVE GOT to eat this on a onion roll, it just makes it!

  • Kerry Heck

    These are delicious! My and my husbands fave veggie burgers for sure! Are you able to tell me how many calories in each burger? So sorry if it’s on here somewhere and I missed it!

    • Hey Kerry, thank you! I’m so honored they’re your favorite! Another reader calculated them out and said each patty has 270 calories, but it will depend on the type of beans (black beans vs refried) and also on the flax egg vs regular egg choice. If you want to enter in what you end up choosing MyFitnessPal.com (They have an awesome free calculator) can help get you a custom calorie count to help make sure the # is most accurate for ya! Hope this helps! xoxo

  • Anna

    These were awesome! Found this recipe because my daughter raved about a butternut/black bean burger she orders at a restaurant in Denver. Made it when she was visiting and she really enjoyed it and requested that I make it again. I had no problems with the recipe at all. Prepared as written. One thing I wasn’t sure about though was the pureed squash. I didn’t know if I could puree it raw, or if I should cook it first, so I went ahead and roasted it then pureed it. Maybe this was an extra step that wasn’t necessary, but they turned out great anyway!! This is definitely a keeper!

    • Hey Anna,thank you! So thrilled y’all enjoyed the butternut burgers! I’ll make a note about the squash in the recipe so it’s super clear. You basically can use canned squash puree (which is cooked before canning/pureeing) or roast it up like you did! So happy they were a hit! xoxo

  • Donna

    Hi I’m new to vegan food and I’ve been trying a lot of bean burgers most call for 1/3 cup oat flour but I decided to go with it, sorry I didn’t like it for me it’s all about texture and my mouth was full of flour I couldn’t taste the butternut squash it just tasted like uncooked dough I had a hard time to swallow I would like to try something else I will try again.😐

    • Eek! It sounds like something went wrong here for sure. There should be no flour taste to the finished burgers, as the ground oats should cook off completely when pan-frying these veggie burgers. Did you pan fry them or bake them? How long did you let them cook for? I would say the remaining burgers are totally salvageable if you want to allow them to cook longer on the skillet so everything cooks all the way through. The end-goal is a vegan burger that’s nicely seared on each side and hot in the center. I’m happy to help troubleshoot, Donna! xo

  • Liz

    Can you suggest a replacement for the oats? I can’t do any grains. Would almond flour, coconut, or cassav, etc work for your burger recipes?

    • Hey Liz! I had a few readers comment on some grain free swaps they’ve tried that worked great, so I’m going to comb though the comments of a few different burgers on here and see what they said! I’d say almond flour for sure and maybe even your favorite GF AP blend. Coconut may be a bit too dry and soak up too much moisture unless you add extra butternut or oil to compensate? I’ll do some digging and report back! 🙂

      • Ok so general consensus is to use 1/2 cup of ground flaxseed and some crushed nuts like almonds or walnuts to bind the burgers. It may take a little experimenting to see how much is needed to get them to set for you but I’d say start with maybe a half cup of each and see how it goes? For sure keep me posted! I’ll try to make my next veggie burger recipe grain free and do some experimenting in the kitchen as well! xoxo

  • amanda nicholls

    Made these last night, replaced the seasoning with some homemade taco seasoning and pinto beans instead of black beans.
    OMGEEEEE they were the BEST!.
    thanks for sharing the recipe!!

  • Keisha Herron

    Man Oh Man these burgers are perfect! I subbed the celery and added red peppers at the last minute bc I didnt have the celery then added vegan gouda on top of mine! Yummers thank you for the recipe! When you freeze these do you cook them first and then freeze?

    • So stoked you enjoyed them Keisha, thank you! And omgggg gouda – sounds so perfect! I do cook them before freezing — they stay together and reheat best this way! 🙂

  • Julie

    Very yummy! These were super easy to make, and they held together great when I put them in the pan. They got a bit squishy once I started eating them in the bun, but that is normal for a veggie burger. The taste is really nice, though, lots of different flavors that work really well together!

  • Amanda

    AMAZING!! I consider myself a bit of a veggie burger connoisseur and these are right at the top of the list. Butternut squash is one of my favorite vegetables and it never occurred to me to put it in a veggie burger. Genius!! Will definitely be making again.

    • Totally high praise from a veggie burger queen – thank you so much Amanda! I’m thrilled you loved the recipe! 🙂

  • Tabetha Carr

    New to the vegetarian lifestyle.. saw these on pinterest and decided to try them so I could partake in our family burger night. They were absolutely AMAZING! The flavor was incredible… will definitely be making again.

    • Yayyy!! Welcome to all things veggie Tabetha! 🙂 I’m so glad you liked the butternut burgers!

  • Fretta

    This sounds so good and i can’t wait to nake it. I just have one question when do you use the oats. I read ur instructions oveR and over anD i didnt see How you used the oats.

    • Hi Fretta, so excited you’ll be trying these! During step 6 you’ll stir in your oats to the veggie/bean mixture. No pre-cooking the oats needed, since they’ll help keep the veggie burgers together and cook up while you cook the completed patties 🙂

  • FrN

    Would jarred baby food butternut squash work?

    • If there are other ingredients or it appears thin/watery it may not work or may require extra oats to set the burgers. I’ve only tested it with fresh puree and canned butternut puree intended for recipes. Let me know if you try it though!

  • Erin

    So i made my mixture: squash, beans, oats, egg and it’s too wet to make into patties. Help! I put it in the fridge, and am crossing my fingers. Any suggestions?

    • Emailing you right now to help troubleshoot, Erin! Two things I can think of offhand that would do this would be the veggies putting off to much liquid or if you mashed the liquid from canned black beans into the mix. Also swapping ingredients can sometimes require more dry ingredients depending on what you change. I’ll shoot you an email and we’ll figure this out. The mixture shouldn’t have been wet but instead sticky. xoxo

  • Felicia

    Wow I just made this burger and it’s amazing and I used buttercup squash because that’s what I had and it definitely worked just fine because I’m loving this recipe thanks for sharing!!!!

    • Loooooove me some buttercup squash! And I’m so stoked it works in the burgers too – thank you Felicia! 🙂

  • Stepher

    These burgers are amazing. This was my first hand at making homemade veggie burgers and it did not disappoint! My boyfriend had no clue he wasn’t eating meat because it was so flavorful. I also added a yogurt sauce on top, will definitely be looking out for more of these recipes, thanks so much!

    • So glad they lived up to the hype! Woot! Thank you Stepher 🙂

  • Tracy

    These sound amazing Jenn! My husband and I have been trying to go meat free, so this will be a great option for burgers this summer. I’m not a fan of onions, so was just wondering if you’d recommend doubling up the celery, or replacing the onions with something else? Thanks in advance!

    • Hi Tracy! So excited for you to try this recipe! 🙂 Do you like other members of the onion family like scallions or shallots? Those are great swaps! You could also try red bell pepper for some great flavor or simply increase the celery a little (you don’t have to double it if that seems like too much celery for ya!) Totally let me know how it goes! xoxo

  • Kailie

    These look so good, put them on my menu this week! Question though- my body doesn’t tolerate grains well. Any ideas to substitute the oats? I know that’s asking a lot! 🙂

    • Hey Kailie! I’ve had friends swap in rice for the oats but that’s also a grain so.. eek! The oats act as a binder, holding all the veggie goodness together so while you 100% can experiment with what swap works for you, I’m not sure if the burgers will stay in burger from once you cook/eat them. On the bright side, crumbled veggie burgers are excellent on top of salads and baked sweet potatoes so I would totally suggest experimenting! Let me know how it goes! 🙂

  • Courtney

    Can you freeze these burger patty’s once made and then reheat? Thanks!

    • Hi Courtney! Yes, absolutely! I do this all the time and it works like a charm 🙂 I usually sear them on a skillet, cool on parchment, freeze, then reheat by baking.

  • Lauren

    Unfortunately, these did not hold together, which is too bad because the flavours are awesome. Any suggestions?

    • Hey Lauren! So sorry to hear they fell apart, these typically hold together like champs for everyone. Did you follow the recipe exactly as written with the pan frying and the sautéed veggies and mashed black beans and all that jazz? Sometimes even the smallest change can make the burger drier and fall apart easier. If you didn’t change a thing, my biggest tip would be to try grinding your oats into more of a powder/meal in a food processor (I do this a lot in my chunkier veggie burger recipes because those really need the extra help with all the veggies and whole beans) — I’ll check back to see what you think and we can troubleshoot some more if needed! 🙂 xoxo

  • Becky

    Can’t wait to try these. I made a Lentil Patty and fell in Love with them. I’m trying these as soon as I get some black beans. Might try adding raw sunflower seeds to these. Can’t wait ?.

    • So excited for you to try them Becky, thank you! I haven’t had sunflowers in a veggie burger before but I’m fascinated.. I bet they’ll be a great addition – totally keep me posted on how the combo goes! ❤️

  • Felice

    Hi! Can you make the burgers in the oven too? I don’t use oil. I have a scanpan with which I could fry without oil but not sure if that would work.

    • Hi Felice! The sear of the oil with the burger in the hot pan helps ensure they stay together and don’t crumble BUT totally bakeable! I’ve had a number of readers exclusively bake the burgers and say they stayed together so you should be a-ok! 20-30 minutes at 400 F until cooked through the center and crispy on the outside should do it!

  • Loralyn Cross

    These are AMAZING! I totally made these and they were the bomb.com – these will be on general rotation in my house!

    • Ahhhh love it! Thank you so much Loralyn! 🙂

  • Kathy Maultsby

    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!!

    • So happy to hear it Kathy! 🙂 I love a good crunch on the crust of my veggie burger! <3 Sounds like an awesome shortcut!

  • Amanda W.

    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

  • Mary

    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! 🙂

  • Lori

    Question, do you cook the beans prior to adding them? I have canned Goya style black beans

    • Jenn

      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

  • 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.

    • Jenn

      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!

  • Jen

    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!

  • Sue Klinedinst

    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!!

  • Anita

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

    • Jenn

      Thank you Anita!! I’m so happy they’ll be making a repeat appearance! They freeze really well too if you wan’t to double them! <3 xoxo

  • Sarah

    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!!

    • Jenn

      *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

  • Jess

    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???

    • Jenn

      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!

      • GG

        My husband cannot have oars either. I sub quinoa flakes which are smaller than oats but the results are the same

        • GG I love the idea to use quinoa flakes! Thanks for the tip! 🙂

  • Kimberly

    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!

    • Jenn

      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!

  • Susie

    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!!

    • Jenn

      Stahhhhp I’m blushing! Thanks Susie =) You really know how to make a gal’s day!

  • mar

    Do you also cook the celery along with the onions and garlic?

    • Jenn

      Yes! Ohmygosh did I leave that out?! Fixing it asap — thank you!

      • Charlene

        Do you cook the oats first?

        • Hey Charlene! No oat cooking needed 🙂 Makes things super easy and they cook along with the burgers which gives them great texture!

  • Debi

    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.

  • Cathy Russell

    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.

    • Jenn

      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!

    • Cleeo2

      I was wondering the same. That’s too bad as I prefer grilled flavor.

      • Jenn

        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! 🙂

  • Kate

    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?

    • Jenn

      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

  • Betsy

    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

    • Jenn

      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

    • Melissa

      If you cook it long enough, no need for a blender. It mashes with a spoon or your hands very easily.
      And saves you from dirtying the blender!!

      • Thanks for the tip Melissa! 🙂 I’m all for less dirty dishes which are basically my least favorite thing ever! xoxo

    • Kathy Cilluffo

      I made these tonight and they were indeed AMAZING! I roasted the butternut squash and then puréed in my food processor. I found a Chipotle Aioli mayo by Kraft that complemented the burger nicely.

      • So happy to hear it! Thank you thank you! 🙂

  • Ernie

    These look great, but do you have the nutrition breakdown for them?

    • Jenn

      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!]

  • Ruth Smith

    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.

  • I would totally cheers and toast veggie burgers with you. These look fantastic. I’m super intrigued by the celery. You never cease to amaze me.

    • Jenn

      *clink* Heart you so

  • These look amazing and I’m happy to hear that they freeze well. I’m adding them to my menu plan next week!

    • Jenn

      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!

  • As a true butter nut squash AND black bean burger lover… these sound spot on. Thanks for sharing!

  • The burgers look so good! I’m so glad I still have half of a butternut squash left. So I will try this recipe soon! 🙂

  • Kelsey

    These look delicious! Do they freeze well?

    • Jenn

      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

  • Yum – I am always up for a new spin on the veggie burger. Thanks for creating yet another veggie option worth trying!

  • Looks gorgeous! you’ve made me hungry hahaaaa. Occasionally, I’m gonna make veggie burgers tomorrow 😀

  • These are really creative, Jen! I love the flavor combinations of all your recipes!

  • Pinning these ASAP! They look so good!

  • OMG Jenn these look absolutely amaaaazing! So crispy looking! Definitely adding these to my ‘to make’ list!! (plus I love the alliteration! 😉 )

  • 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!

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