Delicious pumpkin bean burgers with veggies and a spicy mayo sauce. This recipe is simple, and ready in under 30 minutes - for a delicious mid-week meal. Plus, this recipe is dairy-free, gluten-free, and can be made 100% vegan!
Note * If you're making pumpkin puree from scratch then use this method.To make oat flour, add the oats to a food processor and blend them to a fine flour.
Add the rest of the patty ingredients and blend until well incorporated. process the mixture until your preferred consistency is obtained - less for a chunkier texture, more for a smoother mixture.
The burger mix should be slightly sticky but not too wet or dry. If it's a little sticky, add a little more oat flour.
Step 2: Form the patties
To form the patties you can use a large ice-cream scooper for even-sized burgers, or just shape them by hand.Chefs note: If you dip your hands in water before shaping the burgers, it can help your hands from getting sticky.Have a bowl of oat flour beside you while doing this, to sprinkle both sides of the patties with. These will crisp up while frying.
If you’re not ready to cook the burgers immediately, then you can place them in the refrigerator, covered, until you’re ready to do so. You can also freeze any that you don’t plan on using immediately (check the "how to store" section below!).
Step 3: Cook The Patties
Heat up some oil (any neutral oil will work; I tend to avoid any strong olive oil if it'll impart too much flavor) and pan-fry the burgers over medium heat for 3-4 minutes on each side, until lightly brown and crispy.
Step 4: Assemble the burgers
To assemble the burgers, first, prepare the buns. You can leave them raw or make them crispy by either lightly frying in a pan, or broiling (grilling) in the oven.
To prepare the spicy mayo sauce simply mix chili sauce in some mayo. Adjust the amount of chili sauce based on your spice preference. Optionally, add a little lime juice for extra zing.
Assemble with your toppings of choice, a little of the spicy mayo sauce, and enjoy.
How To Make Ahead And Store
The Uncooked pumpkin bean burger mix:The pumpkin bean burger mixture can be stored in the fridge or freezer (either as the mix or formed into patties). Keep it/them covered in the fridge for 3-4 days or in the freezer for up to 4 months.If you store the mix as shaped patties, layer in an airtight container with parchment paper/beeswax wrap between the patties, so they don't stick together while freezing.If you're wanting to spread the patties out between multiple meals in a week then it's best to fry them up freshly each time, for best results.The Cooked Pumpkin Burger Patties:The cooked patties are best eaten immediately, while warm. However, they are freezer safe for between 2-3 months (possibly longer, though I haven't tried).To reheat, allow the burger patties to thaw in the fridge before frying them lightly on each side for a few minutes till warmed through and lightly crispy.
You can use canned pumpkin puree. Just make sure that it’s plain pumpkin and not pumpkin pie filling that you use.
The pumpkin can be substituted with butternut squash or sweet potato. Note that the liquid content of each may differ so you may need to tweak ingredient amounts.
Feel free to adjust the amount of any of the seasonings, according to personal taste.
You should be able to bake the pumpkin burger patties too. Though this isn’t something I’ve tried. I’d suggest lightly spraying the patties with a little oil and baking on a lined baking sheet, in a pre-heated oven, for 15-20 minutes at 350F/180C, or until lightly crisp on the outside and heated through.
You could also serve this burger with sweet chili sauce or garlic mayo.