6 Easy Steps: Butternut Veggie Burgers

Servings: 6
Prep: 15 minutes
Cook: 35 minutes


  • 3 cups cubed butternut squash
  • 1 cup finely chopped onion
  • One 15-ounce chickpeas, drained and rinsed
  • 1/4 cup (2 large egg whites)
  • One 10-ounce package spinach, thawed, drained, and thoroughly patted dry
  • 1/4 cup whole-wheat flour
  • 2/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

You’ll need: large skillet with lid, nonstick spray, large bowl, paper towels, small blender or food processor, potato masher

  1. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add squash, onion, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 cup water. Cover and cook for 8 minutes, or until squash has mostly softened and water has evaporated. Transfer to a large bowl lined with paper towels.
  2. Place rinsed beans and egg in a small blender or food processor, and puree until mostly smooth.
  3. Remove paper towels from veggie bowl, and blot away excess moisture. Roughly mash squash. Add bean puree, spinach, flour, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and black pepper. Mix thoroughly.
  4. Once cool, evenly form mixture into 6 patties, about 1/2 cup each.
  5. If needed, clean skillet. Respray and bring to medium heat.
  6. Working in batches, cook patties until firm and lightly browned, 3 to 4 minutes per side, flipping gently.

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