Butternut Squash Black Bean Burgers
Try out your favorite butternut squash and black bean combination in burger form! Made with butternut squash, black beans, rolled oats, almond meal, and a plethora of delicious spices, topped with chipotle honey mustard, and sandwiched between two whole wheat buns, this meatless burger is sure to please!
Servings: 5
Ingredients
Butternut Squash and Black Bean Burgers
- 1⅓ c black beans, mashed
- 1 c butternut squash, pureed
- ⅓ c red onion, finely diced
- 3 garlic cloves, minced
- 1 egg (swap flax seed egg for vegan/vegetarian option)
- 1 c rolled oats
- ½ c almond meal
- 2 tsp extra virgin olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp dried parsley
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp black pepper
- 5 whole wheat burger buns
- 5 slices pepper-jack cheese (optional)
- 1½ c spinach, divided
Chipotle Honey Mustard
- ¼ c light mayo (or vegan mayo)
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 tsp distilled white vinegar
- ¼ tsp dried ground chipotle pepper
- ⅛ tsp cayenne pepper
- salt and pepper to taste
Instructions
- Prepare the squash by cutting the ends off the squash. Cut the squash in half horizontally, making two smaller sections. Then cut each half in half again vertically, exposing the seeds. Scoop out the seeds with a spoon. Place one quarter of the squash cut side down so the squash lies flat on the cutting board. First cut 1” thick slices. Then cut each slice into about 1” cubes. Repeat these steps for the remaining 3 squash quarters until all of the squash is cubed. Reserve 1 cup of squash and place remaining squash in a freezer baggie and freeze for future use.
- Heat 1 teaspoon of olive oil in a small frying pan on medium-high heat. Add the squash and roast about 5 to 7 minutes, or until squash begins to soften. Transfer the squash to a blender and blend until the squash forms a puree. Add the pureed squash to a large mixing bowl.
- Drain the beans and rinse in a colander. Transfer to a small bowl and mash with a fork or potato masher until the beans form a loose paste. Add 1-1/3 cups smashed beans to the same bowl as the pureed squash.
- To make almond meal, add the skin-on roasted, unsalted almonds to a blender and pulse until they form a loose crumb. Transfer ½ cup of almond meal to the same bowl as the squash and beans.
- Add rolled oats, red onion, garlic cloves, egg, 1 teaspoon of olive oil, Italian seasoning, garlic powder, cayenne pepper, salt, and ground black pepper to the bowl with the squash, beans, and almond meal. Mix well to combine.
- Form five patties from the mixture. Make sure the patties are sized similarly so that they cook at roughly the same rate. Place the patties on a plate and cover with plastic wrap. Refrigerate for about 15 to 30 minutes before cooking to let them set.
- Combine light mayo, Dijon mustard, honey, distilled white vinegar, ground chipotle pepper seasoning, cayenne pepper, and a pinch of black pepper (I usually give my grinder 2 to 3 good twists) in a small mixing bowl. Whisk until smooth. Set aside.
- Lightly mist a large frying pan or stove top griddle with non-stick spray. Heat to medium-high heat. Evenly space the 5 patties on the griddle. Let the burgers cook on one side 5 to 7 minutes, or until they begin to get a golden brown crust. Then flip the burgers over and cook on the other side another 5 to 7 minutes, or until golden brown. Transfer to a plate.
- Place a handful of washed spinach on the bottom whole wheat bun. Place the burger on top of the spinach and top with a slice of pepper jack cheese. Spread the Chipotle Honey Mustard on the top burger bun and place on top of the burger. Then enjoy!