This is one of the best veggie burgers that I have ever made. The combination between the sweetness of the butternut squash and the black beans, along with the different spices is delicious. I made this burger for my son’s 20th Birthday (today), as per his request along with the pesto potatoes and it was a hit. The bun was store bought, brioche, and it was the perfect selection for this burger and for any burger. You can serve it with avocado, tomato, onion, pickles, mustard, etc.
*Butternut Squash – about 2 pounds
*EVOO – 2 tablespoons
*Kosher salt – about 1/2 teaspoon (I usually eyeball this)
*Walnuts – 1 cup finely chopped (I recommend buying them like this if possible)
*Vidalia onion – 1 cup small dice
*Garlic – 3 tablespoons minced
*Black bean – 2 cans (14 ounces)
*Spices – Kosher salt (1 tsp), Black pepper (1/2 tsp), Onion powder (1 tsp), Garlic powder (1 tsp), Dried oregano (1/2 tsp), ground turmeric (1/4 tsp), dried thyme (1/4 tsp), smoked paprika (1/4 tsp)
*Flat leaf Parsley – 1/4 cup chopped finely
*Panko breading – 1 cup
*Flour (all purpose) – 2 tablespoons
*Buns (I used Euro Classic Brioche buns from Whole Foods) – they were a little pricey but worth every penny!
- Pre-heat the oven to 375 degrees for the butternut squash. Peel the squash (this was a little difficult but you can get through it). Then you want to cut the squash in half and remove the seeds, along with the top and bottom tips. Then cut the squash into cubes about 1 inch and place in a bowl. Add some of the EVOO and a pinch of salt and stir well so all pieces are coated. Place cubes on a baking sheet, lined with parchment paper. Roast for about 25 – 30 minutes and let cool for a little.
- In a large skillet, on medium heat, toast the walnuts about 5 minutes making sure to move the pan around. Go ahead and transfer to a large bowl.
- With the same skillet, wipe off any left over walnuts and put back on medium heat. Add some of the EVOO (about 1 tablespoon) and cook the onion and garlic. You want to cook for about 4-5 minutes making sure you do not burn. Place the mix into the same bowl as the walnuts.
- Drain the beans in a wire mesh and rinse them under water. Add them to a food processor and pulse about 5-6 times. You do not want to have them liquefied as they are going to act as the binder for the burger. If there are beans that are lift whole, that is okay.
- Add 3 cups of the butternut squash or all of it and add the large bowl with the walnut and onion mixture. With a large fork, squash the squash and then add the beans and all the spices. Mix well with a large spoon so that everything is well incorporated. Add the Parsley at the end and fold into the mixture.
- Make as many patties as you can, I made about 14 medium size ones. Place in the refrigerator for about an hour to come together a bit. (You don’t have to do this, but if you make them in advance then you can).
- Place a large non-stick pan on medium to medium high heat and cook the patties for about 2-3 minutes on each side. Yo can add a little salt on each side for some extra flavor.
- Serve on the bun. I warmed the buns in the microwave for about 10-15 seconds, but you do not have to.
So worth it Brioche buns