Go Back
+ servings

Butternut Squash Veggie Burgers

These Butternut Squash Veggie Burgers are full of flavor, with a wonderful hearty texture that holds up like a traditional burger patty - you won't be disappointed!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Lunch/Dinner
Cuisine: Burger/Sandwich
Servings: 14
Calories: 133kcal
Author: Kaylee Pauley


  • 3 cups roasted butternut squash mashed
  • 1/2 cup uncooked barley
  • 1/2 cup ground oats
  • 1 cup bran flakes
  • 1/2 cup whole oats
  • 1/3 cup hazelnut meal or nut meal of choice
  • 1/4 cup flax meal
  • 1 can garbanzo beans rinsed and drained
  • 2 organic eggs
  • 2 garlic cloves minced
  • 1 tbsp smoked paprika
  • 1 1/2 tsp onion powder
  • 1 tsp chipotle pepper in adobo sauce finely chopped
  • 1 tsp black pepper
  • 1 tsp sea salt
  • Suggested Toppings: avocado tomato, spinach, cheese


  • Preheat oven to 400 degrees.
  • Spray baking sheet with coconut oil cooking spray, then cut butternut squash in half lengthwise, remove seeds and bake with flesh side down for approximately 40 minutes or until flesh is well cooked and easily mashed.
  • Remove squash from oven once cooked and allow to slightly cool.
  • While the squash cooks, go ahead and prep all other items, starting with the barley. Cook 1/2 cup according to package directions. I used Trader Joe's 10 minute barley and the directions were to add 1/2 cup uncooked barley to 1 cup water, bring to a boil, then simmer for ten minutes. Once barley has cooked, drain any excess water and set aside for later.
  • While squash and barley cook, add 1/2 cup whole oats and 1 cup bran flakes to food processor or NutriBullet and blend until they reach a flour-like consistency.
  • Add ground oats and bran flakes to large bowl along with 1/2 cup whole oats, 1/3 cup hazelnut meal, and 1/4 flax meal.
  • Rinse and drain garbanzo beans, then add to the bowl of food process and process 6-10 seconds or until beans are a good mashed consistency without being too smooth.
  • Add mashed garbanzo beans to large bowl with oats and hazelnut meal.
  • Once butternut squash has cooked and cooled, add the flesh (approx 3 cups) to the same large bowl, along with the cooked barley, stir to combine.
  • Finally, add eggs, minced garlic, and all seasonings to the large bowl and stir until all ingredients are thoroughly combined.
  • Refrigerate for approx 30-45 minutes, or add to freezer for 10-15 minutes if short on time, to allow mixture to firm up.
  • Grease large baking sheets with coconut oil cooking spray, then scoop out large spoonfuls of mixture to create each patty, once on the pan, use your hand to shape and flatten into a patty. The mixture will be wet and sticky, but once they bake, the texture holds up nicely!
  • Bake for 15 minutes, flip and bake additional 12-15 minutes.


Nutrition info is for one patty, does not include bun, toppings, or condiments.
For the Chipotle Avocado Spread shown in the pictures, I added 2 tbsp sour cream, 1/2 ripe avocado, 1-2 tsp chipotle pepper in adobe sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp water to my NutriBullet and blended for 5-10 seconds or until smooth.


Serving: 1g | Calories: 133kcal | Carbohydrates: 21.9g | Protein: 5.3g | Fat: 3.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Cholesterol: 26.4mg | Sodium: 67.8mg | Fiber: 4.3g | Sugar: 0.9g