This year right after Thanksgiving I realized my diet had gotten out of whack – too many treats and not enough veggies and whole foods. I started looking for healthier inspirations and found a fun little book called Veggie Burgers Every Which Way. While I am definitely not ready to give up a good beef burger completely, I am perfectly happy to mix things up with an interesting vegetarian option periodically.
The first recipe I picked out of the book was one with some seasonal flavors Butternut Squash, Black Bean And Chestnut Burgers. It was an interesting combinations of flavors and made for a great meal. I made a few minor changes but mostly followed the recipe as presented.
It is a great time of year to give this burger try because many grocery stores still have roasted chestnuts leftover from the holidays. Look for roasted chestnuts that are dry packed (not packed in liquid) or they will be too mushy for this recipe.
You need half a roasted butternut squash to make the burgers. I recommend you go ahead and roast the whole thing. You can use the other half as an easy side dish or make a quick soup out of it.
I hope you enjoy these Roasted Butternut Squash and Black Bean Burgers. (The Spicy Sesame Roasted Brussels Sprouts side dish is coming up later this week.) Stay tuned for some more healthy delicious recipes to help you kick off the New Year right.
Roasted Butternut Squash and Black Bean Burgers
Prep Time: 10 minutes - Cook time: 60 minutes
- 1/2 medium butternut squash
- 1 medium yellow onion
- 2 tablespoons + 2 teaspoons olive oil
- 1 can ( 15 oz) black beans, rinsed and drained and divided in half
- 1/2 cup roasted chestnuts, chopped
- 1 teaspoon garlic salt
- 1 tablespoon fresh parsley, chopped (optional)
- 3 tablespoons vital wheat gluten (look for this at a health food store)
- 1 1/2 cups toasted plain bread crumbs (I used bread crumbs I made from 4 slices of whole wheat bread)
Preheat oven to 400ºF. live a baking sheet with foil and set aside.
Cut squash in half lengthwise. Scoop out the seeds and discard them. Drizzle inside of each half of the squash with 1 teaspoon of olive oil and rub into the flesh. (You only need half of the squash for this recipe, but I recommend that you roast the whole thing so you can use the other half as a side dish or to make a quick soup.) Place the squash cut side down on the prepared baking sheet.
Peel and quarter the onion leaving the base attached so that each quarter stays together. Sprinkle the remaining teaspoon of olive oil over the onion quarters and rub it all over. Add onions to prepared baking sheet with the squash.
Roast the squash and onions for 35 minutes or until the squash is completely tender. If the onions start browning and over cooking, remove them from the pan and set aside until the squash finish cooking. When squash is fully cooked remove from the oven and allow to cool, until you can safely handle it.
Reduce the oven to 375ºF.
Scoop out the flesh of the squash and place in food processor. Trim off the ends of the onions and add them to the food process as well. Add chestnuts and 1/2 of the can of black beans to the onions and squash. Pulse until well combined.
Pour squash mixture into large mixing bowl. Add remaining black beans, garlic salt, vital wheat gluten, chopped parsley and toasted bread crumbs. Stir mixture together with a spoon. Shape into 6 patties.
In a large non-stick skillet heat 2 tablespoons olive oil over medium-high heat. When oil is hot, add the burgers and cook until brown on each side (roughly 3-4 minutes per side). Transfer the burgers to the a baking sheet (I reused the one I used to cook the squash without cleaning in between) and bake for 15 minutes or until the burgers are cook through. Serve and enjoy!