These butternut squash & black bean burgers with avocado cream, rainbow slaw & homemade spelt bun are not only one of the tastiest recipes on Hip and Healthy, but also one of the easiest. The flavour is only enhanced by Swartz herbs and spices and you’ll find that even those who are not vegan will love the deliciousness of these tasty “burgers”.
Makes 4 x burgers
1/2 butternut squash, roasted
1.5 cups of black beans (1 tin)
1/2 cup sweet corn
1 red onions, diced
1 cup gluten-free oats, ground briefly to breadcrumb consistency
2 tsp Swartz cumin
1 tsp salt
2 tsp ground Swartz oregano
1 tsp Swartz chili powder
Preheat your oven to 190ºC. Peal and chop the squash into small cubes, drizzle with extra virgin olive oil and cook for 35-40 minutes, turning occasionally. Meanwhile, rinse and drain your beans and place them into a large mixing bowl. With a masher (surely there is a better word for this! No? We will stick with masher then – we presume you know what we mean), mash until roughly half the mixture becomes a paste and put to one side. Then, in a frying pan, add the onions and cook until caramelised. Place in mixing bowl with the spices and sweet corn.
Once the squash is done, mash well before adding to the other ingredients that are in the mixing bowl including the Schwartz spices, mix well. Add the oats to bind and continue to stir. Shape into 8 large patties and place in the fridge to cool.
To cook, heat up a bit of olive oil in a frying pan and fry the burgers for 3 minutes on each side, place on a baking tray and cook at 190ºC for a further 10-15 minutes until crisp.
Serve with one or all of our favourite sides: colourful slaw, avocado cream, spelt bun.
2 tbsp lemon juice
1 tbsp apple cider vinegar
Add to a bowl, mash (lots of mashing) well to combine
4 small Beetroot bulbs
3 tbsp pumpkin seeds
1/4 cup cranberries
juice 1/2 a lemon
Peal & grate the vegetables. Combine with lemon juice, pumpkin seeds and cranberries.
This post is in association with Schwartz