bmk burger.

Obviously kabocha is the hot new thing.

I bought a three pounder earlier this week, and I have steadily been working my way through it in all sorts of fun ways. Sweet or savory, it’s made appearances at breakfast, lunch, and dinner. Tonight I was down to my last couple slices.

I’ve always loved the black bean and sweet potato combination, so I thought kabocha might be a nice stand-in for the sweet p. [It was better!]

black bean, mango, and kabocha burger (serves 1)

1/3 c black beans
1/4 c fresh mango, diced
1/2 c kabocha squash, steamed and mashed
1 T whole wheat flour
1 t evoo
1 t chili powder
1 t cumin

Mash beans with a potato masher. Add remaining ingredients and knead together to create a patty. (Your hands will get messy. Wash ‘em well first!) Pan sear the burger on medium heat, about 5 minutes per side.

I think this would’ve been really tasty with some avocado slices on top, but I was all out. Time to restock!