Black Bean Butternut Squash Veggie Burgers
These homemade black bean butternut squash veggie burgers are a delicious and healthy alternative to traditional hamburgers, and because they are made from scratch, they are a healthier alternative to store-bought veggie burgers, which frequently include a variety of additives and soy products. Personally, I prefer them with a slice of melted Swiss cheese, but for a vegan meal, simply skip the last step or replace with a vegan-friendly cheese substitute.
- 1 onion, diced
- 4 teaspoons garlic, minced
- 1¼ cup mashed butternut squash (fresh or frozen)
- 4 tablespoons olive oil (2 tablespoons for sautéing onions and garlic and 2 tablespoons for burger mixture)
- 2 16-ounce boxes black beans (no salt added), drained and rinsed
- ½ cup water
- 1¼ cup whole wheat breadcrumbs
- 12 slices of Swiss cheese (omit if vegan)
- 12 slider buns
- Chop onion and garlic. Drain and rinse black beans. Prepare and mash your butternut squash.
- Heat 2 tablespoons olive oil over medium heat and sauté onions for about 5 minutes. Add garlic and sauté for another minute or two. Next, add black beans and water and bring to a boil. Reduce heat and simmer for 3 to 5 minutes. Remove from heat and pour beans mixture into a large mixing bowl.
- Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
- To the black bean mixture, mix in the butternut squash, breadcrumbs and 2 tablespoons olive oil. The mixture will be fairly thick. Using a 1/3-cup measuring cup, pack with burger mixture, using the back of a spoon to press it down. Turn the cup over on the parchment paper, and tap lightly until the burger releases. Continue with the rest of the mixture.
- Bake for 20 minutes. Remove from over, flip burgers over and bake for another 20 minutes. If using cheese, remove from oven about 5 minutes before they are finished, layer cheese over the burgers and place back into the oven. Serve on whole wheat slider buns with all of your favorite toppings.