Butternut Black Bean Burgers
These butternut black bean burgers are BOMB. Say hello to your new favorite veggie burger!
Nutrition Facts
Ingredients
Instructions
Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
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.
Add your butternut squash to the beans and set aside.
Next saute onion, celery, and garlic in olive oil until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
Season the veggies with your Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
Add the freshly sauteed veggies to your beans and squash and stir in your oats.
Remove your flax egg from the fridge and add it to the bowl. (If using a regular egg instead you'll add it here)
Stir to fully incorporate and roll mixture into four balls.
For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc. The idea is to pack all the veggie goodness into the patty shape.
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.
Ready to eat?
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We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Peasandcrayons →Chef's Notes
* Feel free to use canned butternut puree or simply roast/cook your squash and mash away!
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!
Nutrition facts below are an estimate provided by an online nutrition calculator. Values listed are for the burger patties. Choose your toppings and extras and adjust as needed. xo
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!
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Reviews from the Original Source
The oatmeal is raw and did not soak up any juices because the mix is dry. I get that oatmeal is a binder but the flakes of oatmeal were like eating raw oatmeal out of the box.
I found this a very bland abd I even added a diced jalapeño.
Sounds amazing, as all of your recipes are. In this one, I am "sensitive" to oats. Any idea if chopped/pureed chick peas would be a valid sub - or something else?
I love this recipe and share it often with my audience!
Hello, I’m going to try these burgers today but I have a question, do I have to precook the oats?
My husband, toddler, and I all love these burgers! I make a quadruple recipe and freeze a bunch for easy weeknight meals. Sometimes I use canned butternut squash, sometimes pumpkin- we love them both ways! I would like to make them ahead of time for a group. Would it work to bake them rather than fry them? Any suggestions?
LOVE IT!! I have been a vegetarian since 1990 and this is only one of 2 homemade burger recipes I like!
Delicious! I eyeballed the measurements and used a drained can of black beans and around half of a 1lb bag of frozen butternut squash. For spices, I doubled the cayenne to 1/4tsp and used an herbs de Provence blend instead of Italian. Worked out great but ended up making 6 patties instead of 4. Maybe mine are a little smaller? Having one for lunch now and I love it!
STUFFED WITH GOODNESS!! Thanks for this one, chef!! Made a double batch and followed your recipe. Made them huge and pressed mine a bit thinner than yours pictured during cooking to get them crispy on the outside. Served open face on small pita rounds with melted vegan cheddar, sliced avocado and sriracha mayo. Delish and oh so easy!!
I really enjoyed these! To be honest, I was a bit concerned about the ratio of oats as it seemed a lot but they were perfect. I didn't see the part about letting them sit for a bit before cooking (probably too lazy to read it all!!) but I actually enjoyed the texture of the oats as some vegan burgers can be quite mushy. I'll definitely be keeping his recipe.
Hi, the ingredient list give a choice of using either a flax egg or a regular egg, but only has instructions for when to add the flax egg. Is it the same for a real egg?
Did you make this recipe?
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