As a vegetarian, veggie burgers are something I grew up eating all the time. I’ve been in the mood for a “burger” recently, but now that I have a son, I’ve become a lot more conscious of the ingredients in the foods we eat. I found that my favorite veggie burgers that you can buy in stores are full of ingredients I can’t pronounce, and included things like caramel food coloring! In addition, I try not to eat too much soy, so that leaves a lot of “fake” meats out. So, I was determined to come up with my own recipe for veggie burgers — and I’m happy to say that these were a hit! Even my husband (who is not a vegetarian, and loves himself a good burger), ate SIX of these burger sliders! Six!! So, I consider that a vote for these being a decent substitute for the real thing. Especially when prepared with all the toppings, like swiss cheese, dijon mustard, and ketchup!
The base of the burgers are black beans and butternut squash — both of which are full of nutrients and are a great addition to your diet. If you are in a rush and want to make these burgers quickly, there are so many shortcuts you can take — using boxes or cans of cooked black beans, using frozen butternut squash, and using frozen garlic cubes are all ways to turn this into a speedy dinner!
In addition, these veggie burgers are egg free, and vegan (if you don’t add the swiss cheese at the end). The bread crumbs and olive oil act as a “binder” for the burger, so they still stay together — and because they are baked in the oven, you can go get something else done while they are baking, rather than cooking them individually on the stove.
Homemade Black Bean Butternut Squash Veggie Burgers [ Recipe by Neshikot.com ]
4 tbs olive oil (2 tbs for sautéing onions and garlic, 2 tbs for burger mixture)
1 onion, diced
4 tsp garlic, minced
2 boxes of black beans (no salt added), drained and rinsed
1/2 cup water
1 1/4 cup mashed butternut squash (can use fresh or frozen)
1 1/4 cup whole wheat bread crumbs
12 slider buns
12 slices of swiss cheese (omit if vegan)
Chop onion and garlic. Drain and rinse black beans. Prepare mashed butternut squash.
Heat 2 tbs olive oil over medium heat and sauté onions for about 5 minutes. Add garlic and sauté for about 1 to 2 minutes. 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.
To the black beans mixture, mix in: the mashed butternut squash, the bread crumbs, and 2 tbs olive oil. The mixture will be fairly thick.
Line a baking sheet with parchment paper. Using a 1/3 cup measuring cup, pack with burger mixture, using the back of a spoon to press down. Turn cup over on the parchment paper, and tap lightly under burger releases. Continue with the rest of the burger mixture.
Bake at 375 degrees for 20 minutes. Remove from oven, and gently flip burgers over. Bake for another 20 minutes. If using cheese, remove from oven about 5 minutes before they are finished and layer swiss cheese slices over the burgers.
Serve on whole wheat slide buns with any of your favorite toppings, such as: ketchup, mustard, lettuce, mayo, tomatoes, and/or pickles.
Makes about 12 to 15 burgers.