Burger steak black bean butternut

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I’m done with Halloween recipes for this year (even if the Swiss chard and ricotta tart was very vegetal and not so “awful” as that)! So we go back to “normal” with this burger recipe garnished with a black bean steak, butternut squash, candied cherry tomatoes and eggplant paste with olives. A recipe full of flavors that gives pride of place to vegetables and frankly the meat “ball” is not lacking at all.
I chose to replace any sauce with a slice of ultra-melting butternut squash. It’s tasty, with a fabulous texture and taste. And then it’s in season right now.
I have already embarked on a few occasions in the realization of vegetarian steak: with lentils and buckwheat. This time, I made it with black beans. They are now quite easily canned, but you can prefer to cook them yourself (and also choose to replace them with red beans). Cumin, onion and breadcrumbs complete its composition, then once the “steaks” have been formed, simply fry them in the pan, as you would with minced steaks. I roasted cherry tomatoes in the oven because when cooked this way, the flavors are concentrated and their tart juices are very flattering to the palate. Once the cherry tomatoes were arranged, I poached the eggplant paste with olives which matches very well with the rest. It is a Vignolis brand product, which I particularly appreciate.
The burger buns are homemade but you can opt for a ready-made but good quality version.
Everything is super tasty and was a great success at home!

Black bean butternut steak burger:

Black bean sweet potato chestnut burger recipe

Burger steak black bean butternut

A burger made with a black bean steak, slices of butternut squash and tapenade.

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  • 4 burger buns
  • 1 jar of Provençal eggplant paste with Baronnies Vignolis olives
  • 1/2 butternut squash (side without seeds)
  • 2 sprigs of cherry tomatoes
  • 400 g cooked and drained black beans
  • 1 onion
  • 2 tablespoons breadcrumbs
  • 1 teaspoon cumin
  • a few lettuce leaves
  • 3 tablespoons grapeseed oil
  • salt pepper
  • olive oil


Prepare the butternut squash:

  • Preheat the oven to 180°C.

  • Peel half the butternut squash and cut into 1cm thick slices.

  • Arrange the slices on a baking sheet lined with parchment paper.

  • Next to the slices of butternut squash, arrange the branches of cherry tomatoes.

  • Sprinkle all the vegetables with a drizzle of olive oil, salt and pepper then bake for 20 minutes.

  • Check the cooking of the slices of butternut squash with a knife, they must be very tender.

Prepare the black bean steaks:

  • Peel and cut the onion in 4. Mix it coarsely then add the black beans, the cumin and the breadcrumbs.

  • Season with salt and pepper then pulse again, taking care not to purée the mixture.

  • Shape 4 steaks (you can help yourself with a spatula) then put the grapeseed oil to heat in a pan.

  • Cook the black bean steaks, browning them on both sides for about ten minutes.

Dressing the burgers:

  • Cut the burger buns in half and put them in the toaster.

  • Place a slice of cooked butternut on each burger, then a black bean steak.

  • Arrange cherry tomatoes on top then drop generous spoonfuls of eggplant paste between them (you can help yourself with a piping bag).

  • If you want to reheat the burgers before serving them, wait to add the salad leaves.

  • Place the burger caps on top and serve immediately.

Info or little tip:

If you don’t have black beans, you can use red beans. You can also replace the cumin with another spice of your choice.


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