Roasted Butternut Squash Quinoa Veggie Burger
Elevate your burger game with these mouthwatering Roasted Butternut Squash Quinoa Veggie Burgers—bursting with wholesome, plant-based goodness! Featuring caramelized roasted butternut squash, protein-packed quinoa, hearty black beans, and bold spices like cumin and smoked paprika, these veggie burgers are a delicious and nutritious alternative to traditional patties. The secret to their perfect texture lies in the flaxseed binder, which holds the patties together with ease. Ideal for a weeknight meal or your next veggie-packed BBQ, these burgers pair perfectly with your favorite toppings—think creamy avocado, crisp lettuce, and juicy tomatoes. Quick to prepare and satisfyingly flavorful, this vegan recipe is a must-try for anyone seeking a healthy twist on classic comfort food.
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Recipe Information
Ingredients
- 2 cups butternut squash (peeled and diced)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa
- 1 cup black beans (rinsed and drained)
- 0.5 cup breadcrumbs
- 0.5 cup red onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 4 buns burger buns
- as desired optional toppings (lettuce, tomato, avocado, etc.)
Instructions
Preheat your oven to 400°F (200°C).
Spread the diced butternut squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of smoked paprika. Toss to coat evenly.
Roast the butternut squash in the oven for 25–30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the squash is roasting, prepare the flaxseed mixture. In a small bowl, combine the ground flaxseed and water. Set aside for 5–10 minutes to thicken; this will act as a binder.
In a large mixing bowl, mash the black beans with a fork or potato masher, leaving some texture.
Add the roasted butternut squash, cooked quinoa, breadcrumbs, red onion, garlic, parsley, the remaining 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of smoked paprika. Mix thoroughly.
Add the thickened flaxseed mixture to the bowl and mix until combined. The mixture should hold together when pressed; if it feels too wet, add more breadcrumbs (1 tablespoon at a time).
Shape the mixture into 4 equal-sized patties and place them on a plate or baking sheet.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side, or until golden brown and firm.
Assemble the veggie burgers by placing each patty on a bun and adding your favorite toppings (lettuce, tomato, avocado, etc.). Serve immediately and enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.7 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
