Description
Blended Beef Burgers Made with Beans & Squash combine lean ground beef with creamy white navy beans and roasted butternut squash to create juicy flavorful patties that stay tender while adding fiber and subtle sweetness. This approach stretches the beef and improves texture for a satisfying burger that grills or pan sears beautifully and pairs well with classic toppings.
Ingredients
3/4 cup canned white navy beans, drained and rinsed
1 teaspoon smoked paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
8 ounces peeled butternut squash, cut into 1/2-inch dice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 ounces 92 percent lean ground beef
2 tablespoons canola oil
4 slices sharp Cheddar, each slice cut in half, use Tillamook Sharp Cheddar Slices or Cabot Sharp Cheddar or Organic Valley Sharp Cheddar
4 large sesame seed hamburger buns, lightly toasted, use Nature’s Own Sesame Buns or Arnold Sesame Buns or Dave’s Killer Bread Burger Buns
4 leaves green leaf lettuce
4 thick slices beefsteak tomato
Ketchup for serving
Dijon mustard for serving
Mayonnaise for serving
Instructions
Position a rack in the center of the oven and preheat to 425 degrees F
Combine the beans with smoked paprika garlic powder and onion powder in a large bowl and stir to combine
Toss the diced butternut squash with extra-virgin olive oil a generous pinch of kosher salt and a few grinds of black pepper then spread in an even layer on a small baking sheet
Roast the squash until tender and deeply browned in spots about 25 minutes rotating the baking sheet once halfway through
Add the roasted squash to the bean mixture and stir to combine then allow the mixture to cool completely
Once the mixture is cool roughly mash the beans and squash with a fork leaving some small chunks for texture
Add the ground beef and 1/2 teaspoon kosher salt then use your hands to mix until evenly distributed
Divide the mixture into four portions and form each into a patty about four inches in diameter and slightly more than one half inch thick keeping the patties uniform for even cooking
Heat a large cast iron skillet over medium high heat and add the canola oil once the pan is hot
Season the patties generously with salt and pepper and place them in the hot skillet then cook without pressing until the first side is deeply browned about three to four minutes
Flip the patties and cook the second side until browned about two to three minutes
Top each patty with two pieces of sharp Cheddar and cover the pan briefly until the cheese is just melted about one minute
Toast the sesame seed buns lightly then layer each bottom bun with lettuce a patty and a thick slice of beefsteak tomato finish with the top bun and serve with ketchup Dijon mustard and mayonnaise on the side
Notes
Make sure the roasted squash is fully cooled before combining with the beans so the mixture firms up and is easy to shape
Avoid overworking the mixture when combining beef with the bean and squash blend to prevent dense burgers
If the mixture seems too moist let it sit uncovered briefly or lightly pat the beans dry before mixing
Cook the patties in a single layer without overcrowding the pan to encourage a good crust that locks in juices
Toast buns just enough to warm them without making them too crisp and slice lettuce and tomato right before serving for maximum freshness
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roast and pan sear
- Cuisine: American