BBQ Squash & Black Bean Burgers

These burgers are family-friendly, vegan and packed with flavour. This recipe's great for summer gatherings and BBQs. Want to make them quickly on the day? Pre-cook the squash up to three days in advance and keep it in the fridge.


  • No butternut squash? Use sweet potato. 
  • No oats? Try with quinoa. 
  • No BBQ sauce? Use tomato sauce. 
  • No garlic salt? Swap for onion powder.

Prep time: 40 minutes

Cook time: 10 minutes

Total time: 50 minutes

Servings: 2


160 g Butternut squash (cut into chunks)

1 Red onion

2 tbsp Apple cider vinegar

2 Burger buns

100 g Black beans (from a can)

1 tsp Smoked paprika

1 tsp Garlic salt

1 tsp Oregano

30 g Rolled oats

1 Tomato (sliced )

2 Lettuce leaves

2 tsp Dill (roughly chopped )

1 tbsp Olive oil

2 tbsp bbq sauce (optional)

Salt & pepper


  1. To cook the squash, bring a saucepan filled of water to the boil. Add the squash and cook until tender (about 20-30 minutes). Drain and set aside to cool.
  2. Thinly slice the red onion, then put it in a bowl with the apple cider vinegar. Mix and set aside to pickle. 
  3. Blend the squash in a food processor until smooth.
  4. Add the black beans, oats, smoked paprika, garlic salt and oregano. Blend again until smooth and season to taste with salt and pepper. 
  5. Form the mixture into two patties, ready to fry or grill.
  6. Heat the oil in a frying pan (or heat the grill) and cook the patties for 3-5 minutes on each side, until golden. 
  7. Pile the burger buns with the BBQ sauce, pickled onion, lettuce, dill and tomato – or any other burger toppings you like.
  8. Enjoy.
Oddbox image

How to store

Store the squash patties in the fridge for up to 3 days or in the freezer for up to 1 month.