BUTTERNUT SQUASH BLACK BEAN QUINOA BURGERS

BUTTERNUT SQUASH BLACK BEAN QUINOA BURGERS

Chosen Foods
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Butnsqnoabrg

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

BUTTERNUT SQUASH BLACK BEAN QUINOA BURGERS

Inspired by Family Food on the Table
Preparation 10 minutesCook Time 15 minutesTotal Time 0:25
Serves 6     ADJUST SERVINGS

Butternut squash black bean quinoa burgers are a hearty vegan burger with tex-mex spices and big flavor!

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil, divided
  • 1 small onion, diced small (about 1 cup total)
  • 1 jalapeno, finely diced (and deseeded for less heat)
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cooked butternut squash, lightly mashed
  • 1 (15 oz.) can black beans, rinsed and drained and lightly mashed
  • 1 cup cooked Organic Quinoa  (Chosen Foods Click to Order)

FOR SERVING

  • burger buns, cheese, salsa, avocado or any other favorite burger toppings!

INSTRUCTIONS

Heat oil in a large pan over medium heat.

Add onion and jalapeño and cook for 3-4 minutes, until tender. Add garlic and spices and cook for another 30 seconds.

Transfer onion mixture to a large bowl. Add remaining ingredients and mix until just combined.

Shape into 6 equal sized burger patties, about 1/2 inch thick.

Heat the same pan over medium high and add remaining olive oil to the pan.

Cook burgers over medium high for 4-5 minutes per side, flipping carefully so they don’t fall apart, until heated through and slightly crusted. (Add cheese when you flip them so it can melt over top.)

Serve with desired toppings and enjoy!

RECIPE NOTES

The quinoa and butternut squash need to be cooked ahead for these burgers so plan accordingly.

To cook your butternut squash, I cut it into equal-sized cubes, toss with a couple of teaspoons of extra-virgin olive oil and salt and pepper and roast at 400 for about 30 minutes, until tender. Let cool then measure out 1 1/2 cups for this recipe. I do not recommend using frozen pureed butternut squash for this recipe - it has too much liquid.

I use both hands to flip these burgers and they always stay together for me that way. I use the spatula with one hand and use my other hand to help guide the burger back to the pan. If yours do fall apart a little, just use the spatula and your hand to press it back together in the pan.

You can substitute some cayenne for the black pepper if you want a spicier burger.

If you want to top these burgers with cheese, I recommend adding it after you flip the burger so it can melt over the top as the burgers finish cooking. You can cover the pan during the final minute of cooking if you want the cheese to get extra melty.