Blended Beef, White Bean and Squash Burgers

This burger is not just another patty on a bun. It’s a juicy, savory blend of lean ground beef, tender white beans, and grated yellow squash that’s both hearty and surprisingly light. Each bite gives you a tender texture with a subtle sweetness from the squash and a creamy richness from the beans, all packed into a perfectly seared patty. This one’s a total game-changer, especially if you’re craving comfort food with a clever twist.

Behind the Recipe

There’s something about a burger that feels like home. I remember making these during late summer evenings, when the garden squash was overflowing and white beans were always on hand in the pantry. It started as a resourceful experiment to stretch our beef supply, but quickly became a staple. The white beans give it a buttery texture, the squash keeps it juicy, and the combination makes for a burger that satisfies deeply, without feeling heavy.

Recipe Origin or Trivia

Blended burgers are part of a growing movement toward more sustainable eating. This idea gained traction from chefs looking to incorporate more plant-based ingredients into classic dishes without sacrificing flavor. Blending beans and veggies into ground meat not only stretches your protein further but also lowers the fat content and adds fiber. It’s a smart approach that tastes just as indulgent while being better for both you and the planet.

Why You’ll Love Blended Beef, White Bean and Squash Burgers

Let me tell you, this burger brings more to the table than your average patty. Here’s why:

Versatile: Serve it with a side salad, on a bun, or even lettuce-wrapped for a lighter bite.

Budget-Friendly: Stretch a pound of beef further with beans and veggies without skimping on taste.

Quick and Easy: Simple ingredients, straightforward steps, and ready in no time.

Customizable: Change the herbs, switch the squash, or play with the toppings.

Crowd-Pleasing: Even picky eaters fall in love with its juicy texture and rich flavor.

Make-Ahead Friendly: Patties can be prepped and stored, ready for a quick pan-sear.

Great for Leftovers: They reheat beautifully and make fantastic wraps or bowls the next day.

Chef’s Pro Tips for Perfect Results

To get the absolute best out of your burger blend, here’s what I’ve learned:

• Squeeze the grated squash to remove excess moisture so the patties hold their shape.
• Mash some of the beans but leave a few whole for a mix of texture.
• Chill the patties before cooking to help them firm up and sear nicely.
• Don’t overcrowd the pan, give them space for a golden crust to develop.
• Use a light touch when forming the patties, overworking makes them tough.

Kitchen Tools You’ll Need

No fancy equipment required, just a few kitchen staples:

Large mixing bowl: For combining the burger mix.

Grater: To shred the squash finely.

Skillet or grill pan: For searing the patties to perfection.

Spatula: To flip the burgers gently.

Paper towels: To pat ingredients dry and manage oil.

Ingredients in Blended Beef, White Bean and Squash Burgers

Each ingredient plays a role in creating a burger that’s moist, flavorful, and satisfying. Here’s what you’ll need:

1. Lean Ground Beef: 1 pound. Brings the savory base and classic burger flavor.
2. Cooked White Beans: 1 cup, mashed. Adds creaminess, fiber, and helps bind the mix.
3. Yellow Squash: 1 cup grated and squeezed dry. Keeps the burger moist and slightly sweet.
4. Garlic: 2 cloves, minced. Adds a deep, aromatic base.
5. Fresh Parsley: 2 tablespoons chopped. Brightens the flavor and adds freshness.
6. Salt: 1 teaspoon. Enhances the overall taste.
7. Black Pepper: 1/2 teaspoon. Adds a subtle kick.
8. Olive Oil: 2 tablespoons. For cooking and adding richness.
9. Whole Wheat Burger Buns: 4 buns. The perfect vehicle to hold all that flavor.
10. Sliced Tomatoes: 1 large tomato. Adds juiciness and acidity.
11. Lettuce Leaves: 4 leaves. For crispness and fresh bite.

Ingredient Substitutions

Sometimes you’ve got to work with what’s in the fridge. Here are some handy swaps:

White Beans: Canned chickpeas or mashed black beans.
Yellow Squash: Zucchini or grated carrot.
Ground Beef: Ground turkey or plant-based meat alternatives.
Fresh Parsley: Cilantro or chopped spinach.
Whole Wheat Buns: Brioche, gluten-free, or lettuce wraps.

Ingredient Spotlight

Yellow Squash: This mild, sweet veggie keeps the burgers juicy and light, and it’s a great way to sneak in some extra veggies.

White Beans: They add a creamy, buttery texture while also boosting the protein and fiber content of the patty.

Instructions for Making Blended Beef, White Bean and Squash Burgers

Alright, ready to make burger magic? Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Heat a large skillet or grill pan over medium heat and drizzle with olive oil.
2. Combine Ingredients:
   In a large bowl, mix ground beef, mashed beans, grated and squeezed squash, garlic, parsley, salt, and pepper until just combined.
3. Prepare Your Cooking Vessel:
   Lightly grease the skillet with a bit of olive oil to prevent sticking.
4. Assemble the Dish:
   Form the mixture into 4 equal-sized patties. Place them on a plate and refrigerate for 15 minutes to help them hold shape.
5. Cook to Perfection:
   Cook patties for 4 to 5 minutes per side until browned and cooked through. Flip gently and only once.
6. Finishing Touches:
   Toast buns lightly, then layer each with lettuce, tomato, and a cooked patty. Add your favorite sauces if desired.
7. Serve and Enjoy:
   Plate up with a side of sweet potato fries, pickles, or a crunchy slaw.

Texture & Flavor Secrets

This burger hits all the notes. The beans give it a creamy softness, while the squash adds a delicate sweetness and keeps it moist. A slight crust from the skillet contrasts beautifully with the tender interior, and the herbs and garlic bring everything to life.

Cooking Tips & Tricks

Get the most out of your burgers with these smart tips:

• Press excess moisture out of squash to avoid soggy patties.
• Use a light touch when mixing to keep the texture tender.
• Refrigerate patties before cooking for better structure.
• Let cooked patties rest for a minute before serving.

What to Avoid

Avoid these common slip-ups to make sure your burgers are top-tier:

• Don’t overmix the ingredients, or the patties may become tough.
• Avoid wet squash—too much moisture makes it hard to bind.
• Don’t skip resting the patties before cooking. It helps them stay firm.

Nutrition Facts

Servings: 4
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can easily make these patties ahead of time and store them uncooked in the fridge for up to 24 hours. They also freeze well—just layer between parchment and seal in an airtight container. Reheat gently in a skillet or microwave for a quick meal that tastes just as fresh.

How to Serve Blended Beef, White Bean and Squash Burgers

Serve these burgers with toasted buns, crisp lettuce, and juicy tomato slices. A dollop of Greek yogurt mixed with herbs makes a great light sauce. Pair with oven-roasted sweet potato fries, a side salad, or even grilled corn for a summer vibe.

Creative Leftover Transformations

Got extras? Try these tasty ideas:

• Burger Bowls: Crumble into a bowl with rice, veggies, and sauce.
• Stuffed Pitas: Chop and stuff into warm pita with tzatziki and greens.
• Wrap it Up: Roll into a tortilla with slaw and avocado.

Additional Tips

• Add a pinch of cumin or smoked paprika for extra flavor depth.
• Want a cheesier version? Mix in shredded cheese before forming the patties.
• Try adding sautéed onions for a sweeter edge.

Make It a Showstopper

Presentation matters. Stack the burger high with vibrant veggies, serve on a wooden board with a side of colorful slaw, and maybe a sprinkle of sesame seeds over the bun. A drizzle of sauce on the side makes it look irresistible.

Variations to Try

• Spicy Kick: Add chopped jalapeños and a dash of cayenne.
• Italian Style: Use basil, oregano, and top with mozzarella and marinara.
• Tex-Mex: Mix in black beans, corn, and taco seasoning.
• Vegan Version: Swap beef for lentils or plant-based meat.
• Cheddar-Stuffed: Hide a cube of cheese in the center for a gooey surprise.

FAQ’s

Q1: Can I grill these burgers?

Yes, just be sure the patties are chilled and firm before grilling.

Q2: Can I use canned beans?

Absolutely, just drain and rinse them first.

Q3: Is this burger gluten-free?

Use gluten-free buns or wrap in lettuce to make it gluten-free.

Q4: How do I keep the patties from falling apart?

Drain the squash well and chill the patties before cooking.

Q5: Can I make these in advance?

Yes, form the patties and refrigerate up to 24 hours or freeze for later.

Q6: What sauces go well with this?

Try garlic aioli, herbed yogurt, or even spicy mustard.

Q7: Can I add cheese?

Yes, either mix it in or melt it on top.

Q8: Can I bake them instead?

Yes, bake at 375°F for about 20 minutes, flipping halfway.

Q9: Are these kid-friendly?

Very! The texture is soft and the flavor mild.

Q10: Can I double the recipe?

Definitely. Just scale the ingredients and freeze extras.

Conclusion

These Blended Beef, White Bean and Squash Burgers bring together comfort, creativity, and nutrition in every bite. They’re juicy, satisfying, and just different enough to become your new go-to. Whether you’re feeding a crowd or meal prepping for the week, trust me, you’re going to love this one. Fire up that skillet and give them a try!

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