• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Food on the Table
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
×
Home » Recipes » Vegetarian

Butternut squash black bean quinoa burgers

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Nov 27, 2017
This post may contain affiliate links. See my 
disclosure policy.

Jump to Recipe
Pin

Butternut squash black bean quinoa burgers are a hearty vegan burger with tex-mex spices and big flavor! Great for a meatless Monday meal!Veggie burgers with black beans and butternut squash served over buns with lettuce and topped with cheese and salsa on a long white tray.

You know when you've had such an amazing long weekend, such a great holiday, so much fun with family and made all the great memories? And you just feel so blessed...

But then Monday morning and the real world comes charging in and you feel a little less enthused?

Well, that's me today, friends.

I had such a fabulous Thanksgiving last week. We were down at the beach with my parents and had ALL the fun!! ☀️

My mom and I cooked up a storm in the kitchen, my husband and I ran the turkey trot 5K ‍♀️ and he and I also got to sneak away and play some golf ⛳️ (which made him so ridiculously happy that it made me ridiculously happy), we ate ALL the Thanksgiving foods and my favorite part, ALL the leftovers for days!

Veggie burgers with black beans served over buns with lettuce and topped with cheese and salsa.

We took boat rides with my dad (including boating to lunch, which I love), took the kiddos and the dog to the beach to run and play, and I also got to go shopping downtown with my mom one afternoon. She and I rarely get away on our own, so that was so fabulous.

(If you can't tell, I'm super lucky to have amazing parents that I adore spending time with.)

Basically, I'm full of all the love, all the yummy, all the happy. ❤️

Still, lookout out at a Monday morning of a full and busy work week and getting back to school and schedules... well, I'm just trying to grin and bear it and fake it till I make it.

Survival, basically.

Butternut squash black bean quinoa burgers ingredients laid out in a blue bowl Butternut squash black bean quinoa burgers browned and cooking in pan

And I don't know about you, but I need to take a mini break this week from ALL the eating. After having done ALL the eating...

So today I'm bringing you a super yummy veggie burger. Cause you know I LOVE me a veggie burger!

I've made you my veggie-packed veggie burgers, my black-eyed peas burgers that are great for New Years (though I do recommend some form of bacon with these) as well as my simplified veggie burgers that have just a few ingredients. And I've also got a veggie burger scramble for when I'm feeling too lazy to make patties!

And today I've got these butternut squash black bean quinoa burgers that are LOADED with flavor!

They're also great for this time of year when I'm obsessing over all the delicious winter squash. ❤️

Butternut squash black bean burger on a bun with lettuce underneath Salsa being spooned on top of a black bean burger on a white tray of veggie burgers.

Notes on butternut squash black bean quinoa burgers:

  • 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 some salt and pepper and roast at 400 for about 30 minutes, until tender. Let cool then measure out 1 ½ 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 spicy veggie burger.
  • If you want to top these quinoa 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.

Overhead shot of three butternut squash black bean burgers on buns topped with melted cheese and salsa Close up of a veggie burger with black beans and butternut squash served over a bun with lettuce and topped with cheese and salsa on a long white tray.

I love serving these butternut squash black bean quinoa burgers with some paprika roasted potatoes and a simple spinach salad. Dinner is served!

I hope you give these a try for your next meatless Monday - I think you’ll love the flavors!

Enjoy and have a wonderful week, whether you need to fake it or not!

XO,

Kathryn

Close up of a veggie burger with black beans and butternut squash served over a bun with lettuce and topped with cheese and salsa on a long white tray.
PRINT PIN SaveSaved!
No ratings yet

Butternut squash black bean quinoa burgers

Butternut squash black bean quinoa burgers are a hearty vegan burger with tex-mex spices and big flavor!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Yield: 6 servings

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
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups cooked butternut squash, lightly mashed
  • 1 (15 oz.) can black beans, rinsed and drained and lightly mashed
  • 1 cup cooked quinoa

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 ½ 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!

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 ½ 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.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 453mg | Fiber: 8g | Sugar: 3g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
A collage of veggie burgers with black beans and butternut squash served over buns with lettuce and topped with cheese and salsa.

Pin

More Vegetarian

  • Close up of a wooden spoon resting in a large bowl of Asian style coleslaw with peanuts and ramen.
    Crunchy Asian Coleslaw with Ramen
  • Mediterranean Orzo Salad
  • Close up of a small spatula scooping up roasted parsnips from a sheet pan.
    Roasted Parsnips
  • Close up of a bowl of chickpea cookie dough with chocolate chips on top and to the side.
    Healthy Cookie Dough

Reader Interactions

Comments

  1. Kelly Jones

    November 27, 2017 at 9:35 am

    These sound awesome! I have some sweet potato bean burgers I love to make but haven't used butternut squash. Definitely pinning!

    Reply
    • Kathryn

      November 28, 2017 at 9:45 am

      Thanks Kelly! It's a great way to switch things up!

      Reply
      • Debbie

        February 05, 2024 at 12:35 pm

        I make a lot of veggie burgers but they always have oats in them or some form of binder. Do these burgers stay together well without it? Your recipe sounds delicious.

        Reply
        • Kathryn Doherty

          February 06, 2024 at 11:28 am

          The quinoa is a bit of a binder here and the moisture from the squash also helps these hold veggie burgers together. You need to be careful when flipping them, but even when I've had one start to fall apart while doing that, I can push it back together with the spatula and then it adheres. I hope that helps!

          Reply
  2. Luci's Morsels

    November 27, 2017 at 10:43 pm

    These look simply amazing! Love the inclusion of butternut squash in the traditional black bean patty, such a great addition!

    Reply
    • Kathryn

      November 28, 2017 at 9:47 am

      Thanks Luci! I think they go so well together!

      Reply
  3. Lauren Grant | Zestful Kitchen

    November 28, 2017 at 9:29 am

    YUM! These burgers look so delicious!

    Reply
    • Kathryn

      November 28, 2017 at 9:48 am

      Thanks Lauren! A new favorite for sure! 😊

      Reply
  4. joyce

    November 25, 2023 at 7:12 pm

    Have you ever tried to cook these without oil in the air fryer?

    Reply
    • Kathryn Doherty

      November 27, 2023 at 10:56 am

      I have not, but I'd love to hear if you try it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

More about me →

Popular Recipes

  • A cream cheese chicken and mushroom mixture in a large pan with a wooden spoon resting in it.
    Easy Cream Cheese Chicken
  • Close up of honey garlic chicken served in a blue and white bowl with sliced green onions on top.
    Slow Cooker Honey Garlic Chicken
  • Close up of a whole roasted chicken on a large white serving platter with veggies and fresh parsley to the side.
    Easy Whole Roasted Chicken
  • Close up of a fork resting in a bowl of rice and curried ground turkey with peas.
    Curry Ground Turkey with Rice and Peas
  • Close up of a wooden spoon drizzling pan gravy over seared pork chops.
    Easy Skillet Pork Chops with Gravy
  • Close up of cooked cubes of chicken breasts in a honey garlic sauce with red pepper flakes.
    15-Minute Honey Garlic Chicken

Footer

↑back to top

About

  • Contact
  • Work With Me

Newsletter

  • Sign up for emails!

Legal

  • Privacy Policy
  • Copyright
  • Accessibility

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Family Food on the Table

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required