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Chipotle Butternut Squash & White Bean Burgers

These healthy butternut squash white bean burgers are simple to make and full of flavor! They're baked and have an awesome texture – not mushy at all!

One of the things I've struggled with over the years of being mostly plant-based is the world of veggie burgers. Traditionally, veggie burgers are found in the frozen aisle of the grocery store. They're super thin and don't really resemble a real burger at all. It's almost something that you settle for rather than something you look forward to.

But I love burgers! I think they're one of those foods that are just so satisfying to eat. They should be filling, substantial and something that you're actually really excited to eat!

There are certainly options on the market today that are vegan burgers (i.e. veggie burgers that taste like meat burgers), but that's not what we're doing today. Those have their place, but they're also not very healthy. Veggie burgers shouldn't be a sacrifice, but they should also be healthy. SO… today I'm showing you how to make nutritious, delicious, and hearty white bean burgers that are packed with flavor and totally not something you feel like you're settling for.

Best Way to make Veggie Burgers

The Easiest Way to make Veggie Burgers

I think I've finally cracked the code on the best way to make veggie burgers. It's a method that's quick, easy and saves a ton of time. And you only need one appliance.

Your food processor!

I love making veggie burgers in my food processor because it's quick. You basically just toss everything in there, whizz it up and in less than 5 minutes, you'll have your veggie burger “dough”. From there, I like to bake my veggie burgers rather than pan-fry them which makes them oil-free, a bit healthier and also crispy!

Ingredients for White Bean Burgers

Ingredients for White Bean Burgers

Today's white bean burgers have a bit of a different base than most veggie burgers. Rather than sweet potato – which you see basically everywhere – we're using butternut squash. I absolutely LOVE butternut squash and it's perfect in these veggie burgers.

We're of course also using white beans (hence the name of the recipe), but to hold these veggie burgers together we're using three simple ingredients:

  • rolled oats
  • cooked quinoa
  • flaxseed meal

That's been my formula for the last few recipes I've made and it not only helps hold everything together but also helps add more protein and fiber to the burgers. I love the cooked quinoa as it almost gives the burgers a little “meaty” texture.

How to make White Bean Burgers

Crispy & Delicious Baked Veggie Burgers

I feel like I've talked about this before in some of my veggie burger recipes, but I have one major criterion for my homemade burgers: they can't be mushy.

Picture this…

You heat up a frozen veggie burger. You make it up into the perfect sandwich with your bun and all your toppings, then you take a bite. As you bite into the sandwich, the veggie burger pattie just squishes out the sides and oozes all over.

Has that ever happened to you? If so then you understand what I'm talking about. It's the worst! So that's what I'm trying to achieve with every homemade burger that I make.

And that's exactly what we have today with these white bean burgers. They're baked to perfection so they have a crispy outside and a soft inside, they don't ooze out the side and they taste incredible!

Best Butternut Squash Burgers

The Ultimate Butternut Squash Burger Recipe

These really are the ultimate veggie burger. We've chatted about how easy they are to make, but the flavor? It's next level.

I love spice – especially with a little smokiness – so the true secret ingredient is chipotle chiles in adobo sauce. They're spicy, they're smoky, they're kind of sweet and they had just the punch that these butternut white bean burgers need.

With one flavorful patty on your hands, it's time to assemble! Here's what I like to put on my veggie burgers:

It forms the perfect sandwich. Something kinda cheesy on the bottom. A cooling, juicy slice of tomato, then your bright, colorful greens. And finished with a sauce. These burgers are just delicious and I know you're going to love them!

healthy butternut squash white bean burgers

More Gluten-Free Veggie Burger Recipes:

Chipotle Butternut Squash & White Bean Burgers

5 from 6 votes
These healthy butternut squash white bean burgers are simple to make and full of flavor! They're baked and have an awesome texture – not mushy or falling apart!
author: Alyssa
yield: 8 burgers
Butternut Squash White Bean Burgers
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour


topping ideas


  • Blitz the butternut squash, shallots and garlic in a food processor. Add the remaining ingredients and pulse to form a dough.
  • Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.
  • When ready to cook, preheat the oven to 375ºF.
  • Add the burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.
  • Serve immediately (or freeze for later) with your favorite toppings!



Serving: 1burger | Calories: 130kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 281mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3739IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg
cuisine: American
course: Entree

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healthy butternut squash white bean burgers

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18 comments on “Chipotle Butternut Squash & White Bean Burgers”

  1. Hi:
    You say in your comments you add quinoa but quinoa is not listed in the ingredients? Also, do you think you could replace the oats with quinoa flakes? I can’t do oats?

  2. Do you use raw butternut squash? Just wanted to make sure.. loving the idea of not having to pre-roast it. Look forward to trying this soon!

  3. I made these burgers over the weekend and was very happy with the end product! Plus, I love that the recipe makes so many. I put half of them in the freezer for later. Thank you for a super yummy recipe!

  4. I made these into small patties and we loved them. Reheated them in a little oil in the frying pan for 5 minutes they had a nice crunch to them. I didn’t have any chipotle so I added some dry veggie broth