Red beans and squash make these veggie burgers from Mexico’s Yucatán Peninsula unique.

Yield 6 burgers
Time one hour
  • knife
  • cookie sheet
  • large frying pan
  • wooden spoon
  • food processor
  • large bowl
  • small butternut squash (1½ pounds)
  • 2 T vegetable oil
  • 1½ c onion, chopped
  • 2 cloves garlic, minced
  • 1 t dried oregano
  • 1 t coriander, ground
  • 1½ c red beans, cooked or canned and rinsed
  • 3 c bread crumbs
  • ½ c cilantro, chopped
  • 1 T lime juice
  • 1 t salt
  • ½ t black pepper
Directions Preheat oven to 400. Cut squash in half, place face down on cooking sheet, and bake until soft, about 45 minutes. Let cool.

Meanwhile, heat 1 T oil in pan, add onions, and sauté over medium heat, stirring occasionally, until soft, about 5 minutes. Add garlic, oregano, and 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, finely chop, and add to bowl along with bread crumbs, lime juice, salt, and pepper. Mix well, taste, and adjust seasonings.

Shape into six patties with floured hands, adding more bread crumbs if necessary.

Fry in 1 T oil over medium heat until golden brown, about 4 minutes per side.

Notes Adapted from Didi Emmons’ Vegetarian Planet, in which they are called “Yucatán Burgers.”
  Key to abbreviations and conversions
Mexican / Tex-Mex Recipes     Squash Recipes     Veggie Burgers     Vegan Recipes     Vegetarian Cookbooks

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