Black Bean Butternut Sliders with Chipotle Ketchup.
I’m having the weirdest dreams.
Yesterday I dreamt that I was napping on the couch and someone was trying to feed me these sliders, like sticking a plate of them in front of my face and trying to shove them in my mouth.
Then I dreamt that Eddie was wearing my neon socks.
Then I dreamt that I posted a really weird but very real photo on instagram. I’m way too connected if I’m dreaming about pictures on social media and what not.
The sliders dream was by far the weirdest though because I have no clue WHO was trying to feed them to me, we didn’t have any left, I’d already eaten them and woke up with a serious craving.
It’s not that waking up from a nap and wanting to eat is a new thing for me – no matter what – if I ever nap or fall asleep during the day (which is weird to begin with because I hate naps unless they are on the weekend and even then I think they are a waste) I wake up wanting to eat ALL THE THINGS. Like even if I’m full prior to the nap. For some reason, nap wake ups = starvation. Like fistfuls-of-cereal-and-pretzels-that-scrape-the-bottom-of-the-hummus-container starvation all within a matter of two minutes. Followed by some chocolate or my newest (old) obsession: DOTS.
I mean, who the heck is eating Dots these days? For some reason I’m into them. But I bought a box at the dollar store and my brother insisted they were probably from 1992.
Probably.
I have news! I *think* that this might be my last butternut recipe for a few weeks. Or even a few months. Not because I’m over it (as if) but because when you’re in nesting mode and have no design or organization skills whatsoever, “nesting mode” means testing recipes for freaking FEBRUARY. Like cooking until your fridge is seriously busting at the seams. Eating Thanksgiving in August and doing away with Christmas cookies in September.
It’s very difficult for my fly-by-the-seat-of-my-pants brain but hello, I have NO idea what my life will be like in a few weeks. Besides wonderful. And heavily caffeinated.
Oh oh oh annnnnd I have nothing in the freezer yet, and honestly? I probably won’t. My dinner brain doesn’t work like that. Maybe I’ll regret it or maaaaaybe I’ll just eat a lot of pizza. And mashed potatoes.
Or mashed potato pizza.
Sooo. If you’re so totally over squash, not into it or just don’t have it on hand, you can easily sub sweet potatoes here instead. I kind of made a riff of my sweet potato burgers from a few years ago but with beans for a bit more added texture. And in slider form!
Because little things are cute.
And mean you get to eat MORE.
There adorable mini burgers are topped with the meltiest havarti ever, some chipotle ketchup, cilantro and plopped on a little bun. I brushed my buns with melted butter then sprinkled on some garlic salt before toasting them because GARLIC BUTTER. It added a ridiculous amount of easy flavor which I would highly suggest.
And of course, after I started eating one, I just threw the potato chips on top of the sandwich too because no sandwich is complete with chips ON it. Take it from me.
Black Bean Butternut Sliders with Chipotle Ketchup
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoons olive oil
- 1 1/2 cups cubed butternut squash
- 2 shallots, diced
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- few grates of fresh nutmeg
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 large egg, lightly beaten
- 1/3 cup seasoned bread crumbs
- 2 tablespoons flour
- 8 slices havarti cheese
- 8 slider buns
- cilantro for topping
chipotle ketchup
- 1/2 cup tomato ketchup
- 1 tablespoon adobo sauce from a can of chipotles in adobo
- 1/4 teaspoon chipotle chili powder
Instructions
- Heat a large skillet over medium heat and add butter and olive oil. Add the squash, shallots, garlic, pepper flakes, salt and pepper and stir to coat. Cook until the squash is just tender, stirring occasionally, about 10 minutes. Stir in a few grates of fresh nutmeg.
- Transfer the entire pan contents to a food processor. Pulse until just slightly chopped (the squash will start to somewhat puree). Add in the beans and pulse just a few times until they are coarsely chopped. Transfer the mixture to a bowl and stir in the egg, bread crumbs and flour until your have a slider “dough.” Form the dough into 8 to 10 sliders (I go by the size of buns I have) and place them on a baking sheet lined with parchment paper. Stick them in the fridge for 30 minutes.
- After 30 minutes, heat the same skillet over medium heat. Add another drop of olive oil if needed, then carefully add the sliders into the skillet. Cook until golden on each side – about 6 to 8 minutes per side – gently flipping with a small square spatula so you don’t bread the sliders apart. In the last minute or so of cooking, add sliced havarti cheese on top to melt.
- To serve the sliders, toast the buns slightly. Spread the ketchup on the bottom bun then top with a burger. Add the cilantro on top of the cheese (or lettuce if you hate cilantro!) and eat.
Did you make this recipe?
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I appreciate you so much!
(you should add a side of Dots.)
87 Comments on “Black Bean Butternut Sliders with Chipotle Ketchup.”
Looks fantastic Jessica! I love the chipotle ketchup!
Drooling! These look so great, deffo making them soon!
These look awesome. Like, amazingly awesome. Like, gonna go to the store right now for ingredients awesome.
I am very surprise how good these look and how tasty the recipe seems
to be. Wonderful selection of spices and I like the cheese choice too.
Ok, I don’t know how I missed this one in my Bloglovin’ feed but YES to ALL the things, especially the chipotle ketchup and butternut. You can post all about squash forever and I promise I’ll never be over it. These sound awesome! As for weird dreams, I’ve had some exceptionally strange ones lately as well. Maybe it’s something in the bnut? ;)
These were a hit with the whole family including my carnivorous husband (he said it was the best veggie burger I have ever made) and my 13 month old daughter.
Yuuuuum. These were excellent. I used sweet potato and a whole egg for half the recipe. I was cooking for one and hate to waste anything or eat half an egg. I did buy havarti, which was tasty, but, think any melty cheese would work. Thanks for the inspiration for one of my weekly meatless meals!
omg this looks AMAZING! *dribble*
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Made these tonight with your quinoa buffalo slider. – couldn’t decide which to make so made both! I’ll never tell which is my fav :) Loved every minute of these. Even wrapped a few in plastic wrap & freezer bag hoping for an amazing lunch some day – thinking they’ll be fine in the freezer a few weeks at least. Thanks for yet another great recipe for my family!
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These look so tasty! And who can resist sliders? Nobody! I have made many a non-meat burger in my day but i have never used butternut squash in one. I am so excited to try this! Maybe not with the DOTS though… probably some homemade french fries!
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Oh my yum!
Can not wait to make these!
Pinned!!!!!
Although Im thinking sweet taters instead of butternut squash and BBQ chipotle instead of tomato . . . MMmmMM want!!!!
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I’ll take five.
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These are Delicious! 10 stars. Thanks.
I aspire to make my next batch as beautiful as yours, but in the pan they looked just like burgers.
The chipotle ketchup creates crowning perfection. Mine was flaming hot, extra, extra everything.
I didn’t serve as a slider, so omitted havarti as I made cheese fritters with homemade ricotta. Yeah, two frittery things in one meal. Served with mango, sage upside-down iron skillet cornbread and a salsa with 2 kinds of apples, 2 types of onion, and jalapeno, half the ingredients roasted and pureed, and the other half fresh and crispy.
I just made these last night and they were so perfect. My boyfriend doesn’t really love butternut squash and I was looking for a way to use one up that would be creative enough to get him through another butternut squash meal. These came out so good. I used a red onion instead of the shallots, because that’s what I had, and used rolled oats instead of breadcrumbs. I hate ketchup (blasphemy to some, I know), so I did an Adobo yogurt sauce, sauteed some mushrooms, and threw on some greens. Ours came out a bit larger than sliders so we ate them on some super grainy, seedy toast. This was my first time making veggie burgers, we never buy the frozen ones, and I will definitely be making them again! Thanks for the recipe!
I thought I was the only person who woke up from naps feeling like a cranky ravenous creature from the underworld. Thanks for the confirmation that I am not alone. LOVE YOUR RECIPES.
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Love these! Especially the chipotle ketchup. I do have a problem, though, and hoping you can help. When I take a bite, it kind of smooshes. Any suggestions on adding something to keep them a little more “sturdy”?
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This is the best veggie burger recipe I’ve ever had! I’ve been making it for the past few years and decided that I FINALLY needed to leave a review for it because it is just so great. I usually top it with habanero cheddar and skip the chipotle ketchup.
These tasted so YUMMY! I just found they fell apart too easily. They were mushy. More breadcrumbs next time?
These were super good! My self and my husband enjoyed them with a salad. I didn’t have chipotle for the ketchup but some Siracusa (sp) hit the spot. Will definitely make these again.