Curried Pumpkin Black Bean Burgers

These curried pumpkin black bean burgers – made with quinoa, black beans, pureed pumpkin, and pepitas – are loaded with plant-based protein and full of spicy flavor. Vegan and gluten-free.

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 on 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 Burger served on a bed of greens, pumpkins in background.

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 Burger served on a bed of greens, pumpkins in background.

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 Burger served on a bed of greens, pumpkins in background.

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.

If you make these curried pumpkin black bean burgers, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Curried Pumpkin Black Bean Burgers

Brittany Mullins
These curried pumpkin black bean burgers - made with quinoa, black beans, pureed pumpkin, and pepitas - are loaded with plant-based protein and full of spicy flavor. Vegan and gluten-free.
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Course Vegetarian
Cuisine American
Servings 5
Calories 342 kcal

Ingredients
  

  • 1 15 oz. can black beans drained and rinsed
  • 1 1/2 cup cooked quinoa
  • 1/2 cup pumpkin homemade puree or canned
  • 1/4 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
  • 1/2 teaspoon chilii powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • ground pepper to taste

Instructions
 

  • 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.
  • Transfer the bean mixture into large bowl and stir in all remaining ingredients and form into five to six patties.
  • Heat a skillet on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total.

Nutrition

Serving: 1burgerCalories: 342kcalCarbohydrates: 53gProtein: 15gFat: 8gFiber: 10gSugar: 2g
Keyword black bean burgers
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Recipe Rating




    33 comments
    1. Beverly
      October 27, 2019 AT 8:15 pm

      5 stars
      These are so easy to make and the flavor from the spices and sesame oil is just wonderful! This recipe is one that I will definitely make again! Thank you!

      1. Brittany Mullins
        October 27, 2019 AT 8:23 pm

        Woo-hoo! I’m so happy to hear that you enjoyed this recipe, Beverly. Thank you for coming back to leave a comment and star rating. It means the world to me!

    2. Vanessa
      June 13, 2013 AT 3:51 pm

      5 stars
      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!

    3. 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?

      1. 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!

    4. 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!

      1. 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.

    5. 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?

      1. 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! 🙂

Parchment paper lined with protein balls.

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