These black bean pumpkin burgers are made with quinoa, black beans, pureed pumpkin and pepitas. They’re loaded with plant-based protein and full of flavor. Vegan and gluten-free.
This recipe idea came about after I roasted a pumpkin and had a big container of fresh pumpkin puree 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?
These burgers are similar to my favorite black bean burgers but with a fall twist. I love the spices and flavors and would not be mad about eating one every night for dinner this week!
The most exciting part (for me at least) is that these black bean burgers hold together really well. Making a flavorful bean burger is easy — it’s the texture that’s the hard part, especially when you’re trying to meet specific dietary needs. These burgers have no egg or bread crumbs so they’re vegan and gluten-free, yet the patties stay together perfectly. I consider that a win!
This recipe couldn’t be any easier to make! Start by adding your black beans, quinoa, pepitas and garlic to a food processor and pulse several 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.
Transfer the bean mixture into a large bowl and stir in all the remaining ingredients — pumpkin, tomato paste, flaxseed, sesame oil and spices.
Next, you’ll form the mixture into six patties. I used a 1 cup measuring cup to “cut” the burgers into a perfectly round shape. You can use a peanut butter jar lid, mason jar lid or a large cookie cutter for this too. Or just use your hands if you’re not too concerned with the shape.
Cook each side until browned, about 6-7 minutes in total. Serve them up on a bun with condiments of your choice!
Tip! To form the burgers into a perfectly round shape use a 1 cup measuring cup, mason jar lid, nut butter jar lid or large cookie cutter.
You can serve these veggie burgers like a traditional burger on a bun with toppings of your choice or switch it up! I like to make a green salad dressed in balsamic vinaigrette and place the veggie burger right on top! I usually chop the burger up and mix it into the salad.
Looking for side suggestions? Here’s what I would serve it with:
I prefer to cook these bean burgers on the stovetop, but they can absolutely be baked in the oven. First place them on a parchment-lined baking sheet and bake at 375°F for about 25 minutes, flipping once. They also hold together well so you can definitely throw them on the grill. I would just put them on the top rack and cook for about 5-7 minutes. You’re honestly just warming them up because all of the ingredients are already cooked!
The best part about these burgers? They store amazingly well so you can make them once and eat healthy all week long! Store any leftover burgers in an airtight container in the fridge for 5-7 days. To reheat, I recommend a skillet on the stove-top for 5-7 minutes (flipping halfway) or in a 350°F oven for about 8-10 minutes (flipping halfway), just until the burger is warm throughout. If you’re in a pinch, you can reheat in the microwave for 60-90 seconds but I prefer the crispier texture that baking or using the stovetop adds.
Yes! These burgers freeze really well if you need to store them longer. Here’s how to freeze them:
You can also freeze these black bean burgers before cooking, but I find it easier to freeze them once cooked. The patties aren’t as sticky to handle and the pre-cooked burgers heat up faster!