BUTTERNUT BLACK BEAN BURGERS

First off, these are totally veggie burgers. I was forced to leave the veggie bit out of the title because I suffer from severe AA. Alliteration Addiction: it’s legit, Google it. No wait don’t, I’m totally lying. But I’d never lie about food; these burgers are borderline bitc– oh gosh, maybe I really DO have AA!

Secondly, I totally have spinach on my finger in the above photo and while it’s making me positively twitchy to look at it, I can’t photoshop veggies out of my photos. I wouldn’t be able to live with myself.

Lastly, I ate these so fast I’m fairly certain I stopped breathing for the entire duration of this butternut black bean burger. After that first glorious bite it became imperative that I smash that sandwich into my face as fast as possible. I really need to work on my speed eating issues, huh? I’ll tackle it right after I figure out how to nix that pesky AA.

Phew! I feel so much better! Now that my dirty laundry has been aired, let’s eat!

Ingredients

• 1 flax egg* or 1 large egg
• 1 cup black beans, mashed (refried black beans work too!)
• 1 cup pureed butternut squash**
• 1/3 cup diced onion
• 1/3 cup diced celery
• 2 cloves of garlic, smashed and minced
• 1 TBSP olive oil (or butter)
• 3/4 tsp salt-free Italian seasoning blend (like mrs. dash)
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley (or fresh if you have it!)
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1.5 cups old-fashioned rolled oats (not instant)

THE TOPPINGS:

• 4 burger buns (I used a bakery poppy seed onion bun - amazing!)
• 4 slices of pepper jack cheese
• romaine lettuce
• fresh baby spinach
• mayo (store-bought or homemade) mixed with sriracha chili sauce

* For a flax egg you'll need 1 TBSP ground flax + 3 TBSP water

** Feel free to use canned butternut puree or simply roast/cook your squash and mash away! This is also a great use for leftover holiday sides so pumpkin, butternut, and sweet potato purees will all work here!
Instructions

1. Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
2. Next mash black beans in a large bowl and set aside. Alternatively you can use refried black beans, I've made it both ways! Measure to ensure you have a cup and you're good to go.
3. Add your butternut squash to the beans and set aside.
4. Next saute onion, celery, and garlic in olive oil until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
5. Season the veggies with your Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
6. ,..........................................

for full recipes please see : peasandcrayons.com

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