- 1 flax egg (1 TBSP ground flax + 3 TBSP water) or 1 egg
- 1 cup mashed black beans [refried black beans work too!]
- 1 cup pureed butternut squash
- 1/3 cup diced onion
- 1/3 cup diced celery
- 2 cloves of garlic, smashed and minced
- 1 TBSP olive oil [or butter]
- 3/4 tsp salt-free Italian seasoning blend [like mrs. dash]
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley [or fresh if you have it!]
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1.5 cups old-fashioned rolled oats [not instant]
4 burger buns (I used a bakery poppy seed onion bun – amazing!)
4 slices of pepper jack cheese
fresh baby spinach
mayo (store-bought or homemade) mixed with sriracha chili sauce
- Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
- Next mash black beans in a large bowl and set aside. Alternatively you can use refried black beans, I’ve made it both ways! Measure to ensure you have a cup and you’re good to go.
- Add your butternut squash to the beans and set aside.
- Next saute onion, celery, and garlic in olive oil until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
- Season the veggies with your Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
- Add the freshly sautéed veggies to your beans and squash and stir in your oats.
- Remove your flax egg from the fridge and add it to the bowl.
- Stir to fully incorporate and roll mixture into four balls.
- For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
- Giggles aside, pop your burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
- Ready to eat?
- Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
- Cook for a few minutes on each side until you’re left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I’d skip crowding all four together just because they’re a pain to flip when all up in eachother’s business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently help form the sides into a perfect disc. Works like a charm!
- Slather your buns with sriracha mayo, pile them high with lettuce, spinach, pepper jack and top each with a yummy butternut burger.