Spicy Butternut Squash & Black Bean Burger

There’s nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. They are such a great way to increase your vegetable intake, even with veggies you might not like. And this burger is a favorite, because I do love butternut squash. This veggie burger is slightly sweet, earthy and pretty spicy. Oh, and vegan.

Ingredients

  • 4 Cups butternut squash, peeled and cut into 1/2 squares (saving the seeds)
  • 1 can (15 ounces) black beans, drained and rinsed
  • ¼ Cup Quinoa
  • ½ Cup Water
  • ¼ Cup red onion, minced
  • 3 cloves of garlic, minced
  • 1 Serrano Pepper, minced
  • 1 Tablespoon ancho Chili Powder
  • 2 Tablespoons ground Cumin
  • ¼ Teaspoon ground Coriander
  • ¼ Cup Pistachios, finely chopped
  • 1 Tablespoon Sea Salt
  • 1 Cup Panko Bread Crumbs
  • ½ Cup Cilantro, chopped
  • Olive Oil

Printable View

Yield: 6 servings

Total Time
1 hour, 10 minutes

Prep time
15 minutes
Cook time
55 minutes

Main Ingredients:

Black Bean, Butternut Squash

Recipe Type:

Main Course

Diet:

Vegan

1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a pre-heated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender.

2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt.

Fried Butternut Squash Seeds

3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender.

Quinoa

4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, cilantro, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt.

Making Butternut Squash Burgers

5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture.

6. Fold in the bread crumbs.

Spicy Butternut Squash & Black Bean Burger Mix

7. Using a biscuit cutter, make your veggie patties. You don’t have to do this but I am a bit anal retentive.

Spicy Butternut Squash & Black Bean Burgers

Spicy Butternut Squash & Black Bean Burger

8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers til browned on each side, adding more oil as needed.

Spicy Butternut Squash & Black Bean Burger Cooked

Enjoy!

Spicy Butternut Squash & Black Bean Burger Full

Spicy Butternut Squash & Black Bean Burger All

This recipe originally appeared on KQED’s Bay Area Bites.

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

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