- Recipe Adapted from The Veggie Table and Didi Emmons’ Vegetarian Planet
- For 6 to 8 burgers
- 1 small butternut squash
- 2 tablespoons of olive oil
- 1 1/2 cups of onions
- 3 garlic cloves
- 1 teaspoon of coriander, ground or powdered
- 3 cups of bread crumbs
- 1 1/2 cooked red beans
- salt and pepper to taste
- 1 tablespoon of lime juice
- 1/2 cup of cilantro or parsley
- Preheat oven to 400 degrees. Cut squash in half, place face down on cooking sheet and bake until soft, about 45 minutes. Let cool.
- Meanwhile, heat oil in pan, add onions and sauté over medium heat, stirring occasionally, until soft, about 5 minutes. Add garlic, coriander and sauté for 2 more minutes.
- Transfer to food processor, add beans and cilantro, and process until chopped. Place in bowl.
- Scoop out and discard squash seeds. Scoop out the flesh, and add to bowl along with bread crumbs, lime juice, salt and pepper. Mix well, taste, and adjust seasonnings.
- Shape into 6 or 8 patties with floured hands, adding more bread crumbs if necessary.
- Fry in 1 tablespoon of oil over medium heat, until golden brown, about 4 minutes per side.
