The Perfect Pumpkin Burger
These delicious pumpkin burgers are hearty, vegan, and easy to prepare in under 30 minutes. The burger patties are versatile and freezer-friendly—perfect for quick mid-week lunches.
Servings: 9 patties
Equipment
Ingredients
- 3 cups pumpkin puree
- 3 cups white beans navy beans, cannellini beans
- 4 cups rolled oats certified GF if necessary
- 1 onion medium-sized, roughly chopped
- 2 cloves garlic
- 1.5 Tbsp Italian seasoning or just dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika smoked or non-smoked
Toppings (as wanted)
- burger buns
- lettuce or spinach, rocket, etc.
- tomato
- pomegranate optional - but delicious!
- Sriracha Mayo Sauce: mayonnaise + chili sauce
Instructions
Make the patties
- In a food processor or a blender, add the oats and blend them to fine flour. Put aside 1/4 cup of the oat flour to sprinkle on the shaped patties.
- Add the rest of the patty ingredients (pumpkin puree, beans, chopped onion, garlic, Italian seasoning, salt, black pepper, and paprika) and blend until well incorporated. Taste test and adjust any of the seasonings if needed.The burger mix should be slightly sticky but not too wet or dry. If it's too sticky, add a little more oat flour.
- Use a large ice cream scooper for even-sized burgers, or separate the mixture by hand. Dip your hands in water to prevent the patties from sticking to them. Shape the mixture into a ball and then flatten the patty to your desired thickness. Sprinkle oat flour on both sides of the patties.
- If you’re not ready to cook the burgers immediately, cover and place them in the refrigerator until you’re ready to cook them. You can also freeze them.
Cook the patties and assemble the burgers
- In a large skillet, heat some neutral oil. Pan fry the burger patties over medium heat for 3-4 minutes on each side, until light brown and crispy.
- Prepare the buns - leave them soft or make them crispy by lightly frying them in the pan or broiling them in the oven.
- Prepare the spicy mayo sauce by mixing chili sauce with some mayo. Adjust the amount of chili sauce based on your spice preference.
- Assemble the pumpkin burgers by layering lettuce, tomato slices, pumpkin patty, spicy sauce, and pomegranate seeds (optional). Alternatively, use your favorite burger toppings. Enjoy!
Video
Notes
Pumpkin puree: If using canned, make sure that it’s plain pumpkin and not pumpkin pie filling. To make it at home, use this simple process of how to make pumpkin puree.
To store:
- Burger mix/uncooked patties: Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 4 months. If storing the shaped patties, separate them with parchment paper.
- Cooked patties: These are best eaten right away while warm, especially if assembled into burgers. Any leftover patties can be frozen for 2-3 months. To reheat, allow the burger patties to thaw in the fridge. Then fry them lightly on each side for a few minutes till warmed through.
Nutrition
Serving: 1Burger patty | Calories: 256kcal | Carbohydrates: 48g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 269mg | Potassium: 662mg | Fiber: 10g | Sugar: 4g | Vitamin A: 12787IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 5mg