Blended Beef Bean Squash Burgers

This smoky and hearty burger blends savory ground beef with creamy white beans and sweet roasted butternut squash creating a juicy and nutritious combo that satisfies cravings while sneaking extra veggies into every bite. It is part classic beef burger part veggie burger part bean burger and so much more than the sum of its parts. When you are looking to lighten up a comfort food favorite without sacrificing flavor this recipe is a true weeknight hero.

These burgers first happened when I was looking to stretch a pound of beef a little farther and use up a lone butternut squash from a produce bin. My family loved them so much they are now a regular in our dinner routine.

Ingredients

• White navy beans canned and rinsed: The beans add creaminess and a protein boost choose beans that are whole and not mushy for best texture
• Smoked paprika: Brings a deep smoky flavor opt for Spanish-style paprika for real depth
• Garlic powder: Offers savory sharpness make sure your garlic powder is fresh for maximum taste
• Onion powder: Adds gentle umami choose a well-sealed jar to keep the powder aromatic
• Butternut squash peeled and diced: This adds subtle sweetness and body pick a squash that feels heavy for its size with firm skin
• Extra-virgin olive oil: Adds richness and supports roasting look for a grassy fresh-tasting oil
• Kosher salt and black pepper: Build layers of flavor use flaky salt and freshly cracked pepper for best results
• Lean ground beef: Ninety-two percent lean gives good juiciness without too much grease pick beef that is bright red and freshly ground if possible
• Canola oil: Ensures the patties get a crisp brown crust
• Sharp Cheddar cheese: Melts beautifully and adds satisfying tang go for a thick slice of aged Cheddar
• Sesame seed hamburger buns: The nutty crunch works perfectly in these burgers choose buns that are soft yet sturdy enough to hold up to juicy patties
• Green leaf lettuce: Adds crunch and freshness look for crisp vibrant leaves
• Beefsteak tomato: Thick juicy slices are critical pick a deeply colored ripe tomato
• Ketchup Dijon mustard and mayonnaise: Offer classic customizable condiments

Step-by-Step Instructions

Preheat and Prep:

Set your oven to four hundred twenty five degrees and position a rack in the center. This big blast of heat will help caramelize the squash.

Season the Bean Mix:

In a large bowl combine the beans smoked paprika garlic powder and onion powder then stir gently to coat the beans and set aside. Mixing these first infuses the beans with deep flavor early on.

Roast the Squash:

Toss diced butternut squash in olive oil salt and pepper on a small baking sheet and spread it out evenly. Roast until very tender and caramelized around the edges about twenty five minutes. Rotate halfway for even browning. The roasting draws out sweetness and creates a meaty texture.

Combine and Cool:

Add the hot squash directly to the seasoned beans and stir well. Let the whole mixture cool completely. Cooling allows everything to meld and keeps the beef from cooking during mixing later.

Mash and Mix:

Once cooled use a fork to mash the squash and beans together until most is broken down but leave some small chunks for texture. Add the ground beef and half a teaspoon of salt. Mix by hand just until even. Dividing the mixture into four equal portions shape into thick patties about four inches wide. Keep them a little thicker for juicy burgers.

Sear the Burgers:

Heat a cast-iron skillet over medium-high. When hot swirl in canola oil and wait until it shimmers. Season the patties all over with salt and pepper then set into the pan. Cook without pressing down for three to four minutes until a solid golden crust forms.

Flip and Melt Cheese:

Flip each patty and cook two to three minutes more so the second side browns. Top each with two half-slices of Cheddar and cover the skillet. Let the cheese melt just right about a minute.

Assemble and Serve:

Place patties onto toasted buns layering with lettuce and a thick slice of tomato. Serve with ketchup mustard and mayo at the table for building your own perfect burger.

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The blend of butternut squash and sharp Cheddar is my favorite part of this recipe. One fall my nephew declared these the best burgers ever after biting in and now we always make a double batch when he visits.

Storage Tips

Let leftover cooked patties cool completely before wrapping. They keep best when stored in an airtight container lined with parchment. Refrigerate for up to three days and reheat gently in a skillet or in the oven until hot through. Freeze uncooked patties flat and separated with wax paper so you can easily grab one or two for a quick meal.

Ingredient Substitutions

Swap sweet potato for butternut squash for a different sweetness. Use any creamy white bean like cannellini in place of navy beans if desired. If you do not have canola oil try grapeseed or even a light olive oil for searing. Vegan cheese or plant-based buns can suit dairy-free or vegan diners.

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Serving Suggestions

Layer on pickles or quick-pickled onions for extra zing. These burgers pair wonderfully with a crisp slaw or baked sweet potato fries. For brunch slice into halves and serve with a runny fried egg on top.

Recipe FAQs

→ How do you prepare the squash for the patties?

Dice the peeled butternut squash, toss with olive oil, salt, and pepper, and roast until tender and browned before mixing with the beans and beef.

→ What role do the beans play in the burger mixture?

White beans add creaminess and help bind the patty while reducing the proportion of meat, making each bite tender and hearty.

→ Can other ground meats be used instead of beef?

Yes, you can substitute ground turkey or chicken for beef, but consider adjusting seasoning to match the alternative protein’s flavor.

→ How can I customize the burger’s flavor?

Swap the paprika, garlic, and onion powder for your favorite spice blends to personalize the taste and make it your own.

→ Do these patties hold together well on the skillet?

Yes, gently mixing and mashing the beans and squash helps bind the patties, so they sear and flip well during cooking.

→ What toppings pair best with these burgers?

Sharp Cheddar, lettuce, tomato, and classic condiments like ketchup, Dijon mustard, and mayonnaise all work well for maximum flavor.