Butternut Squash Bean Burgers

By Luke Jones. Connect with him on TwitterFacebook or Instagram. butternut squash bean burgers, luke jones, health room Serves: 2-3                                                                                  Cooking time: About 20 min

I’ll admit that once upon a time, I was quite fond of the odd burger now and again. Beefy ones, wedged in a big white roll with a sloshing of tomato sauce. Maybe a salad leaf or two if I was feeling adventurous. They tasted great, but probably aren’t classed as one of the most health promoting foods in the world…

Things have changed a little since those days. Now I can make my burgers and eat them, so to speak. Instead of beef, we’ve got beans and veggies. White baps are replaced with gluten free wraps, and the salad is much more than just a few leaves.

The burgers are held together by a simple egg replacement binder made from flaxseed and water; and they’re coated with home-made gluten free breadcrumbs.

The taste is great and the health benefits are even better. So what are you waiting for?!

By the way, the burgers, wraps and salad go well with baked sweet potatoes, salsa and hummus too.

Really hope you enjoy! Have a great day!


  • 2 tins pulses (I used red kidney and aduki beans)
  • About 250g butternut squash, diced.
  • 1 large red onion, chopped.
  • 3 garlic cloves, minced.
  • 2 tbs flaxseed + 6 tbs water (egg replacement)
  • Smoked paprika
  • Ground coriander
  • A few slices of gluten free bread


  1. Preheat the oven to about gas mark 6 (200 C) and line a baking tray with foil.
  2. Steam the squash for 10-12 minutes until soft, and sautee the onion and garlic gently for about the same amount of time.
  3. In the meantime, we’re gonna make the breadcrumbs to coat the burgers. Toast the bread for a few minutes, then blend in the blender to make dry breadcrumbs. In a separate dish, make up the binder by mixing your 2 tbs of flaxseed with 6 tbs warm water. Leave both to settle.
  4. In a mixing bowl, mash together the beans, onions, garlic, squash and spices with HALF of the flaxseed binder. Form the sticky mixture into about 6 burger shaped patties.
  5. Next your gonna need to take each burger and dip it in the remaining flax mix, then into the breadcrumbs, until evenly covered.
  6. Bake the burgers for about 25-30 minutes until golden brown.
  7. Serve up, and enjoy


Bottom Post2

Thanks for reading!

If you’d like to support my work, the best way you can do so is by subscribing and sharing with others. If you want to take things a step further, if it feels right for to you, you can donate any amount of money via the paypal link below.

Donate Button with Credit Cards

Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

4 Responses to “Butternut Squash Bean Burgers

  • I was never a big burger fan, but even moreso, I don’t miss those white “baps”. Give me a healthy sprouted grain wrap any day! As for the veggies, I was the one who licked the giant salad bowl clean!
    Very nice blog! I’ll be back soon.


  • Sorry, that was me above. I have an alternate account for genealogy.

  • My site is still under construction as I move from word press, but my question is what kind of gluten free bread do you like for bread crumbs. I’ve got only two I enjoy, one is a museli type the other pumpernickle, but my baker has a couple more.

Share your thoughts

Your email address will not be published. Required fields are marked *





No thanks, I'm already doing great



Keep an eye on your inbox for a confirmation link.


Your HERO Toolkit will be with you soon!


In the meantime...