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. 

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Curried Pumpkin Black Bean Burgers


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 1x

Description

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.


Scale

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

  1. Add black beans, quinoa, pepitas and garlic into a food processor (affiliate link) 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.

  • Category: Vegetarian
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger
  • Calories: 342
  • Sugar: 2g
  • Fat: 8g
  • Carbohydrates: 53g
  • Fiber: 10g
  • Protein: 15g

Keywords: black bean burgers

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    31 comments
  1. 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!

  2. 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!

  3. 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

  4. 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

  5. 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.

  6. 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

  7. 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.

  8. 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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