When it comes to black bean burgers there’s one common thing most people do not like and that’s a mushy inside.


This black bean and butternut squash burger is a game changer. Not because it has butternut squash in it. But because the inside is more firm than most bean burgers out there.


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Let’s get right into how I was able to create a crispy on the outside and firm on the inside bean patty.

Start by using canned black beans. Mash them with the back of your fork. You can go all out and truly make this a homemade burger and make your black beans from scratch. I wanted to keep this recipe simple and quick so canned it is.


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Now I typically batch cook a few staple items to have on hand during the week and butternut squash is one of them. But feel free to boil or even leave out the squash if you don’t have it on hand.


Add your spices, onions, and vital wheat gluten to the mixture. Mix everything together thoroughly then split mixture evenly to form two patties.

This recipe is for two healthy sized patties. Double or triple the recipe if you need more patties.


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Add your patties to your hot skillet and brown each side for 5 minutes. If you are one that doesn’t like a more firm inside to your bean burgers, skip this next step. But if you want next level black bean burgers, transfer your patties to an oven safe pan and bake for 10 additional minutes.


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Now you have crispy on the outside and firm on the inside black bean patties. Be sure to add your favorite toppings!


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If you do make this, don’t forget to tag @revolutionofplants on Instagram! I’d love to see!



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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 15 oz can black beans
  • 1/2 cup cooked butternut squash
  • 2 tbsp red onion
  • 2 tbsp vital wheat gluten
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp adobo
  • salt and pepper to taste


  • Start by preheating oven at 350. Skip that step if you like a less firm patty on the inside. Then rinse and drain black beans then mash leaving some pieces whole
  • Add cooked butternut squash, I like to use roasted squash. I usually have it on hand most of the time
  • Mix the mashed black beans and the squash together add your spices
  • Halve the mixture to make two patties. You can stretch it by making smaller patties if you like
  • In a nonstick pan add oil, skip if you're oil free. Place the patties in the pan and cook until crispy brown on each side about 5 minutes
  • Then take it a step further and bake the patties for 10 minutes
  • Take the patties out of the oven and add your favorite non-dairy cheese and toppings

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