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

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! 🦃🍴

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. 👍

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. ❤️

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 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 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. 👍

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

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Yield: 6 servings

Butternut squash black bean quinoa burgers

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

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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 quinoa

For serving:

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

Instructions

1. Heat oil in a large pan over medium heat.
2. Add onion and jalapeño and cook for 3-4 minutes, until tender. Add garlic and spices and cook for another 30 seconds.
3. Transfer onion mixture to a large bowl. Add remaining ingredients and mix until just combined.
4. Shape into 6 equal sized burger patties, about 1/2 inch thick.
5. Heat the same pan over medium high and add remaining olive oil to the pan.
6. 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.)
7. 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 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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 313Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 25mgSodium: 453mgCarbohydrates: 35gFiber: 8gSugar: 3gProtein: 13g