I’ve decided I eat too much meat. I know some of you reading this will not think such a thing is possible but to see if I feel any better and any healthier, I’ve decided to try and incorporate at least two vegetarian meals into my diet each week. The chances of me eating Quorn on a regular basis are thin so I’m turning to things like curry, pasta dishes and these – homemade squash & bean burgers.

Serve your bean burgers with a big leafy salad and sriracha spiked yoghurtIngredients required to make squash & bean burgers


This recipe was totally made up as we went along and the instructions feature a couple of tweaks which will improve the consistency for you. I can’t wait for the next BBQ so I can bust these out again. If you’re BBQing, try these side dish ideas!

Ingredients: makes 8 burgers

  • 1 small butternut squash
  • 1 medium onion
  • 1 400g tin kidney beans
  • 1 400g tin chickpeas
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tbsp harissa paste
  • 1 fat garlic clove
  • 1 red chilli
  • Olive oil – or, I used Mellow Yellow rapeseed oil.
  • A thumb sized piece of ginger
  • Approx 40-50g breadcrumbs
  • Salt & pepper to season


  • Preheat your oven to around 180c / gas mark 4.
  • Cut the squash into small chunks & put into an oven dish with a drizzle of olive oil and the chilli powder, cumin and paprika. Season and roast in the oven for around 25 mins or until soft. Leave to one side to cool.
  • Fry your onion, ginger, garlic and chilli for around 5-7 mins on a medium heat – you don’t need to be too precise with your chopping as it’ll all be going into the blender. The onion needs to be soft.
  • Add your squash and onion mixture to a blender along with the drained beans and breadcrumbs. Pulse until you have a coarse paste. You want some lumps and texture in there. Using the pulse setting lets you more easily manage your progress until you have the right consistency!
  • Pour mixture into a big bowl and with clean hands, mould into 8 burgers.
  • Place onto a greased tray and flatten down with the back of a fish slice. Grill under a hot grill for around 15-20 mins, turning until they are crispy and brown on the outsides.
Roasted butternut squash
The consistency of the bean burgers after wizzing the ingredients
If you're not using a BBQ you can grill the bean burgers
We ate with a big green salad and roasted red peppers. On the side, we had natural yoghurt spiked with paprika and my favourite – Sriracha chilli sauce. A perfect, healthy, summer evening meal. If you need carbs, try some boiled jersey royals. Yum!
I asked some of my fellow bloggers for their interesting burger recipes and they came up with a rather tasty sounding list.. so, why not try one of these too…


  1. Love these burgers they look absolutely delicious and now I've discovered veggie burgers I really think meat ones are bland! Thanks for linking to my Black Turtle Bean Burgers:-)

  2. I've made a promise to myself that I must eat more veggie meals, as I tent to eat meat with every evening meal at the moment. These look like a great recipe to add to my collection. Thanks for sharing.

  3. These looks great-i have that mellow yellow oil and find it a great alternative to olive oil! Did you get it at the good food show?jen_www.abalancedbelly.co.uk

  4. My family really enjoys these veggie burgers. I didn't have any problem with the burgers coming apart. I didn't rinse the beans. Instead I left them in a strainer for 10 minutes to get rid of the excess bean juice without losing too much of the flavor. I also used my stick mixer to grind the black beans into a paste before I mixed everything else in. Thanks for posting this recipe!

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