Butternut Black Bean Burgers

We had such a fun weekend! It was College of Idaho's Homecoming yesterday, so we headed over for some beers and Bloody Mary's at the beer garden and of course some football! Warren had a great time too with his grandpa and mummers. He ran around the whole stadium and even stole a football from the opposing team. He is quite the handful!

I have been cooking up a storm and trying weekly meal plans. It can be a lot of prep in the beginning, but it is getting easier and I love the fact that I go to the grocery store just once a week now. Plus, I don't have to ask the dreaded question..."What do you want for dinner tonight?"

I usually pick out 7 meals and it lasts us a full week with leftovers and such. This week my menu consisted of:

3 Bean Chili with Cornbread and Cashew Sour Cream
Engine 2 Vegan Lasagna
Vegan White Lasagna Soup - Recipe coming soon!
Meatballs with Gravy and Mashed Potatoes - Recipe coming soon!
Teriyaki Temphe with Brown Rice and Miso Greenbeans
Plain ol' spaghetti with sauce and veggies- No recipe needed, you just boil pasta, haha


and featured today Butternut Squash Black Bean Burgers


The original recipe can be found here.

Ingredients:

1 flax egg (I used this recipe found here.)
1 15 oz. can black beans
1 cup butternut squash pureed
1/3 cup diced onion
1/3 cup diced celery
2 cloves garlic, minced
3/4 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. cayenne pepper
1.5 cups old-fashioned rolled oats, not instant

Toppings:

6 burger buns
tomato slices
Romaine Lettuce
Homemade guac


Directions:

1. Whisk together 1 tbsp. ground flax with 3 tbsp. water and pop in the fridge to set.
2. Next, mash black beans in a large bowl and set aside.
3. Add your butternut squash to the beans and set aside. To prepare squash, cut in half, take out the seeds, and put it face down on a Silpat baking sheet. Bake at 350 degrees for about 20-25 minutes.
4. Next, saute onion, celery, and garlic in vegetable broth until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
5. Season the veggies with your Italian seasoning, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
6. Add the freshly sauteed veggies to your beans and squash and stir in your oats.
7. Remove your flax egg from the fridge and add it to the bowl.
8. Stir to fully incorporate and roll mixture into six balls.
9. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly press it into a disc.
10. Put burgers in a glass baking dish, cover with foil, and refrigerate as you prep the toppings. You can even leave them overnight and bake them the following day.
11. Preheat oven to 400 degrees.
12. Put burgers on a Silpat baking sheet for 20 minutes, flipping half way through.
13. Slather buns with guac, tomato, lettuce, whatever you want, and top with a butternut burger.

Enjoy!