The Best Butternut Squash Burgers

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Homemade Butternut Squash Burgers | These butternut squash and bean burgers taste so good and are super easy to make. The squash patties are made with roasted butternut squash, white beans, oats, and a variety of spices for a flavorful veggie burger with a great texture – not mushy! Serve them on my Brioche Buns for a fantastic dinner. You can make these burgers by hand – no food processor needed.

Butternut squash burgers on a wooden platter.

These butternut squash burgers are super easy to make by hand – no food processor is needed. The leftover patties freeze well and can be reheated over medium heat in a frying pan.

I like serving mine on my homemade Brioche Buns because they are the best bun. I also like serving mine with curry mayo because I think curry and butternut squash go so well together. If you like the sound of that, you should try my Butternut Squash Hummus recipe.

Ingredients

See the recipe card for exact amounts.

Ingredients for butternut squash burgers on a white marble surfac.e
  • roasted butternut squash: this is super easy using my recipe for roasting butternut squash cubes – 30 minutes at 400°F (200°C)
  • vegetables: you’ll saute onion, celery, and garlic and then let it cook. This gives great flavor to the burger patties.
  • spices: a combination of ground cumin, chili powder, and dried oregano bring a cozy savory flavor to the recipe
  • for binding: to hold the patties together and keep them from turning mushy, I use a combination of all-purpose flour and oats along with an egg to help hold everything together.
  • for serving: I recommend my Brioche Buns, the curry mayo, tomato, avocado, and arugula but you can top these squash burger patties with whatever you like.

Substitutions

Butternut squash burgers on a wooden platter.

How to Make Butternut Squash + Bean Burgers

Prep Tips

  • To cook the burger patties you’ll use a non-stick skillet over medium to medium-high heat.
  • Roast the squash by peeling it and cutting it into cubes. Bake at 400°F (200°C) for about 30 minutes. Read my squash recipe step-by-step instructions and a video tutorial.

What’s special about my Butternut Squash burger recipe is that you don’t need any tools or equipment like a food processor, although you could use one to make the squash mixture.

I prefer to make these patties by hand and I use a fork to mash the beans and squash.

Mashing white beans with a fork.

Saute onion + celery for 5 minutes. Add garlic and spices and cook for another minute. Let cool. Meanwhile, mash the beans with a fork.

Mashing butternut squash with a fork.

Mash the squash in the beans, keeping some texture in both.

Mixing a veggie patty mixture.

Add the cooled sauteed veg, flour, oats, and egg. Mix well. Add more flour if the mix is too wet.

A hand holding a ball of veggie patty mixture.

Form 6 large balls with the mix. Flatten each ball into a patty on a piece of parchment paper.

Flattening a veggie patty in a skillet.

Or smash the ball into a patty in a skillet. Cook patties for 5-6 minutes over medium to medium-high heat on the first side.

3 veggie patties cooking in a skillet.

Flip and cook for another 4-5 minutes.

Mixing curry powder into mayo.

Mix madras curry powder in mayo to make a curry mayo. Spread this on the top and bottom bun.

Tomato and arugula on top of a veggie burger.

Add the butternut squash patty to the bottom bun followed by arugula, tomato, and sliced avocado. Serve.

Butternut squash burgers on a wooden platter.

Tips for making

  • texture: Make sure your patties have texture and bite to them by not mashing the beans and squash to a puree. Keeping some lumpy bits ensures that the cooked patties won’t be super mushy.
  • thickness: Form the patties into rounds that are half an inch thick. Thicker patties might cook up soft and squishy. Thinner patties can get overcooked easily and be dry.
  • flavors: use spices that make you happy. If you don’t like oregano, don’t use it. Use a spice mix you already love.
  • freeze: these patties freeze great wrapped individually. The recipe makes 6 so if you can’t eat all 6 within a few days, freeze the rest and you’ll have veggie burgers for weeks.

What to serve with Butternut Squash Burgers

You can serve these burgers with a simple side salad or try my Spinach + Arugula Salad. My Curry Fries would be great on the side. Or just a batch of sheet pan Broccoli and Carrots, maybe seasoned with more Madras curry powder and cumin.

Storage

Store leftover cooled patties in the fridge, for up to 4 or 5 days, wrapped in plastic wrap or in a container with a lid.

Freeze the cooled patties, tightly wrapped in plastic wrap for up to 6 months.

Thaw in the fridge overnight and reheat in a skillet over medium heat, a few minutes per side.

Butternut squash burgers on a wooden platter.

FAQs

Can you use a different squash instead?

Yes, you can replace the butternut squash with the same amount of another winter squash like acorn squash or kabocha squash. You could also use sweet potato. Make sure any squash you use is already cooked.

Is butternut squash good for you?

Butternut Squash is a very good source of Vitamin A, which is good for vision, and skin health. It’s also a good source of Vitamin C, fiber, potassium, and magnesium.

Butternut squash burgers on a wooden platter.
5 from 9 votes

Butternut Squash Burgers

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
The squash patties are made with roasted butternut squash, white beans, oats, and a variety of spices for a flavorful veggie burger with a great texture – not mushy!

Ingredients
 
 

  • 1 cup butternut squash from about 1/2 a small squash
  • 19 oz white beans 1 can
  • ½ large onion finely diced
  • 1 stick celery finely diced
  • 2 cloves garlic minced
  • 1 large egg
  • ½ cup all-purpose flour
  • ½ cups quick oats
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Curry Mayo

To Serve

  • 6 brioche buns my recipe
  • arugula, spinach, or lettuce, sliced tomato, sliced avocado optional

Instructions

  • Cook Veg: Sauté the onion and celery for 3 to 5 minutes, or until softened, then add the garlic and spices, and cook for additional 30-60 seconds.
    Remove from heat and set aside to let cool.
  • Make burger mixture: Mash beans and butternut squash together with a fork.
    Add the rest of the ingredients and mix to combine.
    Using wet hands form into 6 patties.
  • Cook patties: Fry in an oiled non-stick skillet for 5-6 minutes on the first side, and 4-5 minutes on the second side.
  • Serve: Mix curry powder with mayo, season with salt and pepper, and spread on the top and bottom buns. Add a burger patty and toppings of your choice. I like arugula, tomato, and avocado slices. Serve.

Video

Notes

Makes 6 patties. Store the leftover patties tightly wrapped in the fridge for 4-5 days. 
Reheat over medium heat in a frying pan for a few minutes per side.
To freeze: Tightly wrap and store in the freezer for up to 6 months. Thaw in the fridge overnight.
Choose toppings you like best on burgers.
The nutrition amount is for burger patties only as toppings and bun will vary.

Nutrition

Calories: 222kcal | Carbohydrates: 40g | Protein: 12g | Fat: 2g | Fiber: 8g | Sugar: 2g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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This post was originally posted on June 27, 2016.

Butternut squash burgers on a wooden platter.

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4 Comments

  1. This looks great! Itโ€™s nice to see something other than the same-old, same-old maple/cinnamon/something-sweet ideas when it comes to starchy winter squashes. Thanks for the info on storage, too. Iโ€™ll definitely be trying that method!

  2. Thank you so much for information about this technique! My first time using my indoor grill and the chicken turned out fantastic!! Your instructions were easy to follow and yielded results even better than what I had hoped for. I look forward to delving deeper into your blog and learning even more. Thanks again:)

5 from 9 votes (4 ratings without comment)

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