Spicy Butternut Squash and Haricot Beans Burgers

butternutburgerAnother veggie tribute to my love affair with Spanish smoked paprika.

Well, I’ve been really busy cooking today. This morning I decided to make completely homemade veggie burgers:  wholemeal buns, relish, burger patties and all.

It was hard work but so worth it, and what else is one to do on such a miserable spring Monday with below zero temperature? The toddler had a great time playing around me opening and closing cupboards as I was chopping, baking, reducing the relish sauce. The husband was delighted to come home to such a veggie feast. All winners is this story.

These burger patties are really tasty because of the two kinds of onions, the chilli and the heavy sent of smoked paprika, that stuff cheers up any dish.

preparation: 1 hour 30 minutes

Oven: 10-15 minutes 200C

makes 12 burgers approx.

  • 1 small butternut squash
  • 200 gr. haricot beans
  • 2 bay leaves
  • 2 red onions
  • 80 gr. corn flour
  • 7 Scottish oat cakes
  • 3 tbsp. spelt or wholewheat flour
  • 2 teaspoons paprika
  • 2 teaspoons Spanish smoked paprika
  • 1 teaspoons chilli powder
  • 1 teaspoon baking powder
  • 4 small spring onions
  • salt, pepper, olive oil

First, cook the peeled and roughly diced butternut squash in a pot with a lid, with 1 inch water at the bottom for 30 minutes or more, until completely soft. Make sure there is always a bit of water at the bottom so it won’t stick. You can also steam it or roast it (if you have enough time). Leave to cool down.

Cook the haricot beans in a pressure cooker with 2 bay leaves. Drain and cool down.

Meanwhile chop onion and spring onion very finely. Place the oat cakes in your processor to make very fine crumbs. Put them in a bowl with the corn and spelt flours, the salt, pepper, spices and baking powder.

Put the butternut squash and haricot beans in a big bowl and mash with a potato masher. The haricot beans will not mash completely but make sure more or less all them have been squashed. Add the rest of the ingredients and mix well.

Make some patties, in the palm of your hand, half an inch thick and 3 and 1/2 inches wide. Place in a plate with a bit of flour and turn each side into the flour, to make a very thin coat.

In a big pan, heat half an inch or so of olive oil. Fry all burgers for a few minutes on each side on medium-high heat, not too high or they will brown too quickly. Finish by baking them for 10-15 minutes in a 200C oven.

Serve with homemade purple coleslaw.


4 responses to “Spicy Butternut Squash and Haricot Beans Burgers

  1. I used to create veggie burgers like this when my husband was a vegetarian. He’s not anymore, but you just reminded me how lovely these can be. I think I’ll start making them again!!! Thanks!

    • Thanks Chef Mimi. We are vegetarian weekdays. So I need to keep it fun during the week and create tasty vegetarian dishes. I like the challenge!

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