Ann Arbor has so many awesome restaurants. It’s one of my favorite things about living here. There are tons of gluten free and vegetarian options (more than I’ve ever been used to), so trying new places has become one of our favorite things to do. We have a few favorite veggie burger spots, but the one that is Jake’s favorite isn’t gluten-free. So, I decided to recreate the black bean barbeque veggie burgers. Having never tasted them, I could only go by looks.
My goals for these burgers were to have a solid option to have on hand for quick dinners (I like to freeze the patties and pull them out as needed) that tasted as good as our restaurant favorites. I combined the black beans with butternut squash and mushrooms. The resulting texture is quite soft with lots of moisture, no dry crumbliness that often afflicts veggie burgers. They stay together beautifully and become crispy on the outside while maintaining the softness of the squash.
To achieve a smoky flavor, I used the barbeque sauce we had on hand. Any kind would work, or trying making your own. Paired with paprika and the natural flavor the vegetables, it worked perfectly. Hints of sweetness from the squash and spice from the barbeque. They taste like a summer barbeque, but are cozy enough for a winter evening. Oats and flax hold everything together without the need for flour. Mission accomplished.I am so pleased with how these black bean barbeque veggie burgers came out. As soon as they started to crisp up I could smell that I’d gotten it right. The seal of approval came when Jake said “BABE these are the best burgers you’ve ever made!” Maybe he was just being sweet, but you’ll just have to try them for yourself. Promise you won’t be disappointed 🙂
- 1 cup butternut squash, I used pre-cubed (or sweet potato)
- ½ Tbsp extra-virgin olive oil
- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- ½ cup mushrooms, sliced
- ¼ cup sunflower seeds, raw and unsalted
- 1 tsp paprika
- 1 tsp garlic
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cumin
- 3 Tbsp BBQ sauce
- 2 Tbsp flax meal
- ½ cup oats
- Pre-heat oven to 375 degrees and place parchment paper on a baking sheet.
- Steam butternut squash 10 minutes, until slightly softened so you can mash, drain.
- Saute onion and garlic in olive oil, 5 minutes until onion is translucent.
- Place black beans and mushrooms in food processor until mashed, with some whole pieces intact.
- Mash butternut squash with black beans and mushrooms in a large mixing bowl.
- Add in all other ingredients and mix until well-combined.
- Form into 6 patties and press down slightly ensuring they stick together.
- Bake 15 minutes, flip, and bake 15-20 more minutes.
- Let cool 20 minutes.
Don’t forget the pickle!