Curried Pumpkin Black Bean Burgers

by on October 14, 2012

Whew! It’s been a crazy week – being sick has made getting things done a lot harder. For instance working out – that’s been on hold until I feel better. And blogging – I haven’t had the energy to cook let alone sit in front of the computer at night so that is why I haven’t really posted lately. In addition, this weekend was my bachelorette party so I’m not exaggerating when I say things have been a little cray cray.

More the bachelorette party (which was amazingly awesome) later, for now I have a tasty little veggie burger to share. I actually made the burgers last weekend and I’ve already had several requests for the recipe after posting a photo on Instagram so I figured I better share it soon. <– I’m eatingbirdfood on there, btw. Find me!

Curried Pumpkin Black Bean Burgers.jpg

The recipe idea came about after I roasted a pie pumpkin on Saturday and had a big tupperware container of fresh pumpkin in the fridge that needed to be used. I’ve made black bean burgers with sweet potatoes before so I thought I’d try my hand at a burger with pumpkin. Everything tastes better with pumpkin right?

Curried Pumpkin Black Bean Burgers

5.0 from 2 reviews

Curried Pumpkin Black Bean Burgers
 
Author:
Serves: 5
Ingredients
  • 1 15 oz. can black beans, drained and rinsed
  • 1½ cup cooked quinoa
  • ½ cup pumpkin (homemade puree or canned)
  • ¼ cup of pepitas (shelled pumpkin seeds)
  • 1 clove garlic, minced
  • 2 Tablespoons tomato paste
  • 1 Tablespoon ground flaxseed
  • 1 Tablespoon curry powder
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon chilii powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ground pepper, to taste
Instructions
  1. Add black beans, quinoa, pepitas and garlic into a food processor and pulse a couple times. The beans should be broken up but there should still be some small chunks. Don’t over process, as you want your bean burgers to be a little chunky.
  2. Transfer the bean mixture into large bowl and stir in all remaining ingredients and form into five to six patties.
  3. Heat a skillet on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total.

The best part about making these burgers on the weekend… you get to eat them for lunch all week. I highly recommend storing any leftover burgers in a tupperware container after they’ve been cooked and cooled and then reheating them on 350° in the toaster oven or regular oven. You can also reheat them on the stove top as well.

Curried Pumpkin Black Bean Burgers.jpg

Instead of serving my burgers on a bun, I like to make a green salad dressed with balsamic vinegar and plop the veggie burger on top. After taking a photo, I chop up the burger and mix it into the salad. Definitely my favorite way to eat a burger!

I’m off to recover from the bachelorette shenanigans – mimosas, wine tasting, dinner and dancing will wear ya’ out! ;) I hope you are having a great weekend.

{ 31 comments… read them below or add one }

Lauren October 14, 2012 at 7:56 pm

These look great! I’ve made pumpkin black bean burgers before but I love the idea of curry in them.

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purelymichelle October 14, 2012 at 9:49 pm

yum these look great!

glad you had a great weekend!!

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Iris October 14, 2012 at 10:51 pm

Love this recipe and will make it soon. :) I also like putting my burgers on a big plate of salad, but sometimes there’s nothing like biting into a burger on a bun. Just depends on my mood!

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Jeanette October 15, 2012 at 12:10 am

Sounds awesome! Can’t wait to try this recipe!

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heidi kokborg October 15, 2012 at 6:12 am

Mmm.. They look yummy!! :)

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Laura @ RunningJunkie123 October 15, 2012 at 9:09 am

Those look SO good. Is the recipe using the sweet potato the same? The assume you’d have to change things a bit since sweet potatos are a thicker consistency when pureed.

Definitely want to try those though.

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Tiff @ Love Sweat and Beers October 15, 2012 at 2:33 pm

Yum! I bet the pepitas are a great touch.

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kelli Preston October 16, 2012 at 10:39 am

These look amazing! I just found your blog when looking for information on Tone It Up. I love your blog!

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Gillian @ Money After Graduation October 16, 2012 at 11:01 am

You are so creative and I love your recipes. This looks amazing. I’ve been drinking your ACV drink recipe for a week now as well, and I am loving it. Thanks for all of the great advice!

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Brock October 18, 2012 at 4:42 pm

Cool recipe. I am definitely tempted to try however, I have such an aversion to bringing a pumpkin home. It seems like such a huge mess to bring in a pumpkin, clean it, skin it, chop it, is there an easier way? A friend of my thought maybe canned pumpkin, but I thought that was only for pies.

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Brittany Mullins October 18, 2012 at 4:45 pm

Yes, you can definitely use canned pumpkin. Just make sure you get pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices. Let me know if you end up trying the recipe!

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Brock October 22, 2012 at 12:31 pm

OK thanks for clearing that up! I probably will go with the can pumpkin, but am feeling a little adventureous on doing a fresh pumpkin. I will keep it in mind, is there specifically a type of pumpkin to use? Or is just going to a local patch and picking one out okay?

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Brittany Mullins October 22, 2012 at 8:34 pm

Roasting your own is super easy! Here’s a step-by-step tutorial if you need it. http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/

Just make sure you get a pie pumpkin – they are smaller and sweeter.

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Emily P October 19, 2012 at 8:23 am

These came out wonderful, as most of your recipes do! I would probably add less curry next time since it was a tad too much for my taste buds, but any curry lovers would be fine with the 1 T. It held together very nicely and was super moist! Just need to find something to do with my leftover tomato paste… *hint hint* ;) @epurms

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Brittany Mullins October 22, 2012 at 8:28 pm

Yay! So glad you liked them Emily. Hmm… you could always make a homemade pizza sauce with tomato paste – I love this recipe: http://www.edibleperspective.com/home/2010/7/1/hungry.html

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Carrie @ Season It Already! October 23, 2012 at 9:27 am

These look really yummy. Are they time consuming though?

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stacey October 29, 2012 at 12:29 am

Do you measure the 1/2c quinoa before or after they are cooked?

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Brittany Mullins October 29, 2012 at 8:59 am

It’s 1 1/2 cup of cooked quinoa. You’ll probably want to cook 1/2 cup of quinoa and then measure out 1 1/2 cups once it’s cooked. You might have a tiny bit left over.

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stacey October 30, 2012 at 12:17 am

Thanks! I made these and they came out great :)

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Yael November 16, 2012 at 10:36 am

I am going to try these for dinner tonight. My LO loves quinoa and pumpkin! I saw the recipe calls for 1/2 cup cooked quinoa but then in a response to a comment you said you need 1.5 cups cooked quinoa. Slightly confused…..
Thanks! Can’t wait to taste these :)

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Brittany Mullins November 17, 2012 at 12:27 pm

Sorry I’m just now responding. There was a typo in the recipe – it should be 1 1/2 cup of cooked quinoa. You’ll probably want to cook 1/2 cup of quinoa and then measure out 1 1/2 cups once it’s cooked. You might have a tiny bit left over.

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Yael November 16, 2012 at 12:42 pm

Also just realized I don’t have black beans…. Think cannellini beans would work? Or should I wait until I get to the store? I hate it when I think I have an ingredient and don’t :0

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Yael November 16, 2012 at 8:54 pm

So I made it with cannelini beans and 1.5 cups cooked quinoa. Turned out great! I may try to coat with some Panko next time to make for a crispy outside. Besides that, the flavors were great, even hubby liked it and didn’t ask where the meat was :0

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Brittany Mullins November 17, 2012 at 12:28 pm

Yay!! I’m so glad it worked so well with the cannellini beans. I bet they were delicious!!

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Christina November 18, 2012 at 10:08 am

Think I could sub in oats for the quinoa? Also, could these be baked instead of fried in a skillet?

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Brittany Mullins November 18, 2012 at 5:47 pm

I haven’t tried using oats or baking them but you could certainly try it. Let me know how it turns out! :)

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Mary February 22, 2013 at 6:44 pm

I would really like to try this recipe, however I am allergic to tomatoes! What would you use as a substitution?
Thanks!

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Brittany Mullins March 3, 2013 at 2:53 pm

Hi Mary! I’d probably just leave the tomato paste out and add an additional flax egg (or two). 1 flax egg = 1 Tablespoon ground flaxseed mixed with 3 Tablespoons of water.

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Alyssa March 3, 2013 at 11:47 am

I’m making this today and it smells like it’s going to be amazing! However, my patties keep falling apart. Any suggestions?

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Brittany Mullins March 3, 2013 at 2:51 pm

Sorry to hear they aren’t sticking together. Perhaps mix together an additional tablespoon of ground flaxseed with 3 tablespoons of water, let it “gel” up for a few minutes then add it to the burger mix. It should help the mix stay together.

I hope that they end up turning out for you!

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Vanessa June 13, 2013 at 3:51 pm

Just made these for lunch. We all loved them and hubby even said he couldnt tell it wasnt meat! Unfortunately, mine weren’t too solid so they were falling apart easily. I took some romaine lettuce and turned my burgers into like lettuce tacos… not the prettiest but yummy!

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