New Hampshire Harvest of the Month
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Winter Squash Black Bean Burgers

Food Service Version

Yield
20 full-sized burgers, or 80 burger bites

Ingredients
4 cups mashed black beans
4 cups pureed winter squash
½ cup onion, diced
8 cloves garlic, minced
2 tsp garlic powder
8 tsp fresh parsley (or 3 tsp dried)
½ tsp cayenne pepper
4 cups old-fashioned rolled oats
4 eggs
Salt and pepper, to taste

Directions
  1. Mash black beans in a large bowl. Using a food processor, puree winter squash until smooth. Add squash to beans and set aside.
  2. Over medium heat, saute onion until tender and near-translucent, adding garlic towards the end to prevent burning.
  3. Season sauteed mixture with garlic powder, parsley, cayenne, salt, and pepper. Stir to coat and add mixture to beans and squash.
  4. Add oats and egg to other ingredients and mix until well-combined.
  5. Roll mixture into five balls and flatten with the palm of your hand to form patties.
  6. Preheat skillet over medium-high heat. Add a tablespoon of oil, and cook burgers for a few minutes on each side, until cooked through.

Home Version

Yield
5 full-sized burgers

Ingredients

1 cup mashed black beans
1 cup pureed winter squash
½ cup onion, diced
2 cloves garlic, minced
½ tsp garlic powder
2 tsp fresh parsley (or ¾ tsp dried)
⅛ tsp cayenne pepper
1 cup old-fashioned rolled oats
1 egg
Salt and pepper, to taste

Directions
  1. Mash black beans in a large bowl. Using a food processor, puree winter squash until smooth. Add squash to beans and set aside.
  2. Over medium heat, saute onion until tender and near-translucent, adding garlic towards the end to prevent burning.
  3. Season sauteed mixture with garlic powder, parsley, cayenne, salt, and pepper. Stir to coat and add mixture to beans and squash.
  4. Add oats and egg to other ingredients and mix until well-combined.
  5. Roll mixture into five balls and flatten with the palm of your hand to form patties.
  6. Preheat skillet over medium-high heat. Add a tablespoon of oil, and cook burgers for a few minutes on each side, until cooked through.

Source: Peas and Crayons, edited by GMFTS

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CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh