Roasted Squash and Black Bean Burger with Spicy Mayo

Roasted Squash and Black Bean Burger with Spicy Mayo
Jump to Recipe 👇

About This Recipe

In the culinary landscape of Napa Valley, a region celebrated for its wine and commitment to farm-to-table dining, the Roasted Squash and Black Bean Burger with Spicy Mayo emerges as a testament to the innovation and diversity of its cuisine. This dish, inspired by the bountiful harvests and the vibrant fall season, encapsulates the essence of Napa's gastronomic ethos, blending the richness of locally sourced ingredients with the bold flavors that define California's culinary scene.

Crafting this burger was an endeavor to showcase the versatility of vegan cuisine, using butternut squash and black beans as the foundation. The squash, with its sweet, nutty flavor, perfectly complements the hearty texture of the black beans, creating a burger patty that is both satisfying and nourishing. The addition of smoked paprika, cumin, and chili powder infuses the patty with a depth of flavor reminiscent of Napa's adventurous culinary spirit, while the spicy mayo, a blend of vegan mayonnaise, Sriracha, and lime juice, adds a zesty kick that elevates the dish to new heights.

Pairing this burger with wine might seem unconventional, but Napa Valley's diverse wine offerings provide ample opportunity to complement the bold flavors of the dish. A light-bodied Pinot Noir, with its fruity notes and subtle earthiness, can balance the richness of the burger, while a Zinfandel, known for its bold flavors and spicy undertones, can stand up to the heat of the spicy mayo. Wineries like Robert Sinskey Vineyards and Frog's Leap offer selections that would pair beautifully with this autumnal dish.

Serving this Roasted Squash and Black Bean Burger at a gathering or a simple family dinner is not just a meal; it's an invitation to explore the rich tapestry of flavors that Napa Valley has to offer. It reflects the region's commitment to sustainability and the growing interest in plant-based cuisine, providing a delicious alternative for those looking to enjoy the bounty of wine country without compromising on taste or ethics.

For anyone visiting Napa or Sonoma, exploring the local farmers' markets, such as the Oxbow Public Market, can provide inspiration and ingredients to recreate this dish at home. It's a celebration of the harvest, a tribute to the innovative spirit of wine country cuisine, and a delicious reminder of the pleasures of mindful, seasonal eating.

This Roasted Squash and Black Bean Burger with Spicy Mayo is more than just a recipe; it's a culinary journey through the heart of Napa Valley, offering a taste of the region's vibrant culture, its commitment to sustainability, and the joy of sharing good food and wine with loved ones. It's a dish that invites you to savor the flavors of fall, to explore the possibilities of vegan cuisine, and to celebrate the beauty and bounty of California's wine country.

Hero Ingredient Spotlight: Butternut Squash

Butternut squash, the foundation of our Roasted Squash and Black Bean Burger, brings a sweet, nutty flavor that perfectly embodies the essence of fall in Napa Valley. This versatile vegetable is not just delicious; it's packed with vitamins, minerals, and fiber, making it a nutritious addition to any meal. Roasting butternut squash enhances its natural sweetness, providing a rich depth of flavor that complements the savory elements of black beans and spices in our burger.

How to Perfectly Roast Butternut Squash

  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure even cooking.
  2. Prepare the Squash: Peel the butternut squash, remove the seeds, and cut it into small, even cubes. This ensures that each piece roasts at the same rate.
  3. Season: Toss the cubed squash in olive oil, salt, and pepper. Spread the pieces on a baking sheet in a single layer to promote browning.
  4. Roast: Bake for 25-30 minutes or until the squash is tender and caramelized on the edges. Halfway through, stir the squash to ensure all sides get browned.

FAQs

  1. Can I make the burgers gluten-free? Yes, simply use gluten-free breadcrumbs and buns to make this recipe gluten-free.
  2. How do I store leftover burgers? Keep any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.
  3. What can I use instead of spicy mayo if I'm sensitive to heat? A creamy avocado spread or vegan yogurt sauce with lime can be great alternatives that are milder in flavor.
  4. Can I freeze the burger patties? Yes, you can freeze the patties for up to 3 months. Wrap each patty individually in plastic wrap and thaw in the refrigerator before reheating.
  5. Is there a substitute for black beans? Kidney beans or pinto beans are excellent substitutes and will still pair wonderfully with the butternut squash.

Tips for Success

  1. Forming the Patties: If the burger mixture feels too wet, add additional breadcrumbs a tablespoon at a time until you reach a moldable consistency that holds together well.
  2. Cooking the Patties: Ensure your skillet is preheated over medium heat and oiled before adding the patties. This helps create a nice crust on the burgers without sticking.
  3. Serving Suggestions: Serve these burgers on whole wheat buns for added fiber and nutrients, and don't forget to add plenty of fresh arugula for a peppery crunch that complements the sweet squash and spicy mayo.

By following these guidelines and utilizing the rich flavors of butternut squash, you can create a delicious, plant-based meal that highlights the bounty of Napa Valley's fall harvest.

Recipe Overview

Recipe:
Roasted Squash and Black Bean Burger with Spicy Mayo
Author:
Lily Anderson
Season:
Fall
Yield:
4 servings
Calories Per Serving:
350
Prep Time:
PT15M
Cook Time:
PT30M
Total Time:
PT45M

Ingredients List

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 small red onion, finely chopped
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh cilantro, chopped
  • 4 whole wheat burger buns
  • Olive oil for roasting

Spicy Mayo:

  • 1/2 cup vegan mayonnaise
  • 1 tbsp Sriracha sauce
  • 1 tsp lime juice

Step-by-Step Directions

  1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25 minutes, or until tender.
  2. In a bowl, mash the roasted squash and black beans together. Stir in garlic, red onion, cumin, smoked paprika, chili powder, breadcrumbs, and cilantro. Season with salt and pepper.
  3. Form the mixture into 4 patties. If the mixture is too wet, add more breadcrumbs as needed.
  4. Heat a skillet over medium heat with a drizzle of olive oil. Cook the patties for about 5 minutes on each side, until crispy and heated through.
  5. Mix the vegan mayonnaise, Sriracha sauce, and lime juice in a small bowl to make the spicy mayo.
  6. Serve the burgers on whole wheat buns, topped with spicy mayo.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
Creamy Mushroom Soup with Roasted Garlic and Thyme
Truffle Butter Recipe
Roasted Turkey and Cranberry Chutney Sandwich on Whole Grain Bread
Veggie Frittata with Roasted Heirloom Tomatoes, Baby Spinach, and Goat Cheese
Meyer Lemon & Sonoma Chardonnay Beurre Blanc
The California Triple Burger
Sierra Highball with Rye Whiskey and Pine Liqueur
Cherry Pinot Noir Reduction Steak Sauce
Burrata & Bacon with Marinated Escarole
Mushroom and Gruyere Tart
Wild Boar and Porcini Lasagna Soup
Seared Pacific Yellowtail with Saffron Risotto and Chanterelle Mushrooms

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.