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

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.


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

      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

      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! 🙂

    6. 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

      1. 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!!

    7. 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

    8. 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 🙂

      1. 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.

    9. stacey
      October 29, 2012 AT 12:29 am

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

      1. 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.

        1. stacey
          October 30, 2012 AT 12:17 am

          Thanks! I made these and they came out great 🙂

    10. Carrie @ Season It Already!
      October 23, 2012 AT 9:27 am

      These look really yummy. Are they time consuming though?

    11. 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

    12. 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.

      1. 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!

        1. 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?

    13. 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!

    14. 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!

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

      Yum! I bet the pepitas are a great touch.

    16. 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.

    17. heidi kokborg
      October 15, 2012 AT 6:12 am

      Mmm.. They look yummy!! 🙂

    18. Jeanette
      October 15, 2012 AT 12:10 am

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

    19. 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!

    20. purelymichelle
      October 14, 2012 AT 9:49 pm

      yum these look great!

      glad you had a great weekend!!

    21. 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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