Curried Pumpkin Black Bean Burgers - Eating Bird Food

Curried Pumpkin Black Bean Burgers

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!

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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
Serves: 5
  • 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
  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.

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

  2. yum these look great!

    glad you had a great weekend!!

  3. 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!

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

  5. Mmm.. They look yummy!! 🙂

  6. 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.

  7. Yum! I bet the pepitas are a great touch.

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

  9. 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!

  10. 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.

  11. 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

  12. These look really yummy. Are they time consuming though?

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

  14. 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 🙂

    • 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.

  15. 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

  16. 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

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

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

    • 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.

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

    • 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!

  20. Vanessa says:

    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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