Red Bean Veggie Burgers

Red beans and squash make these veggie burgers from Mexico’s Yucatán Peninsula unique. Red bean veggie burgers
Yield 6 burgers
Time an 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
  • ½ c cilantro or parlsey, chopped
  • 3 c bread crumbs
  • 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.

Flour your hands and shape the mixture into six patties, adding more bread crumbs if necessary.

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


Vegetarian PlanetAdapted from the recipe for “Yucatán Burgers” in Didi Emmons’ Vegetarian Planet.

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Red bans and squash veggie burgers