Black Bean Pumpkin Burgers

DF GF V VG

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!

A vertical photo of a black bean pumpkin burger on a bun with lettuce, tomato and onion. The burger is on a plate with two small ramekins of mustard and ketchup.

A Bean Burger That Holds Together

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!

Ingredients measured out to make black bean pumpkin burgers: quinoa, pepitas, oil, pumpkin, black beans, tomato paste, flaxseed, garlic, chili powder, cumin, salt and pepper.

Here’s What You Need

  • black beans – I like using canned black beans as a shortcut but you can also cook your own if you’d like! If you’re using canned, make sure you drain and rinse the beans well before adding to the recipe.
  • cooked quinoa – this is a great recipe to use that pre-prepped quinoa in! Making a fresh batch? Follow this simple tutorial on how to cook quinoa perfectly, every time.
  • pumpkin – both canned pumpkin or homemade pumpkin puree work for this recipe! If using canned pumpkin, make sure the ingredients are just “pureed pumpkin” and not pumpkin pie filling.
  • pepitas – also known as shelled pumpkin seeds. Adds healthy fats, fiber and a delicious texture to these veggie burgers.
  • garlic – a key flavor for this recipe. I recommend using a fresh garlic clove for the best flavor.
  • tomato paste – this thick paste adds flavor and color to the burgers.
  • ground flaxseed – helps bind the burgers together.
  • toasted sesame oil – olive or avocado oil also work!
  • spices – chili powder, cumin, sea salt and pepper to season the entire burger and make the flavors pop!
Four photos showing a food processor mixing quinoa, black beans, pumpkin seeds, and then a mixing bowl mixing in pumpkin and spices.

How to Make Black Bean Pumpkin Burgers

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!

Side by side photos of pumpkin burgers before being cooked, and the burgers cooking in a skillet.
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. 
A black bean pumpkin burger on a bun with lettuce, tomato and onion. The burger is on a plate with two small ramekins of mustard and ketchup. There is another assembled black bean burger on a plate in the background.

How to Serve

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:

Can I Cook These Burgers in The Oven or on The Grill?

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!

A black bean pumpkin burger on a bun with lettuce, tomato and onion. The burger is on a plate with two small ramekins of mustard and ketchup. There is a small pumpkin in the background.

How to Store

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.

Can I Freeze These Burgers?

Yes! These burgers freeze really well if you need to store them longer. Here’s how to freeze them:

  1. Cook burgers according to the recipe below.
  2. Let the burgers cool completely on a baking sheet/tray.
  3. Once cool, place the full tray in the freezer for 2-4 hours, until burgers are frozen solid.
  4. At this point you can place all the burgers together in a freezer-safe, airtight container or storage bag (Iike a Stasher bag). Place a piece of parchment paper between the patties so they don’t stick together, if desired.
  5. When you’re ready to enjoy, just reheat following the instructions above!

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!

More Veggie Burgers to Try

The Most Popular Pumpkin Recipes

Black Bean Pumpkin Burgers

4 from 10 votes
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.
A vertical photo of a black bean pumpkin burger on a bun with lettuce, tomato and onion. The burger is on a plate with two small ramekins of mustard and ketchup.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 15 ounce can black beans, drained and rinsed
  • 1 ½ cup cooked quinoa
  • ½ cup canned pumpkin or homemade pumpkin puree
  • ¼ cup pepitas, shelled pumpkin seeds
  • 1 clove garlic, minced
  • 2 Tablespoons tomato paste
  • 1 Tablespoon ground flaxseed
  • 1 teaspoon toasted sesame oil (olive or avocado oil also work)
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ground pepper, to taste
  • 6 whole grain burger buns
  • Toppings of choice: sliced or mashed avocado, lettuce, tomato, red onion and/or sprouts

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.
    Black beans, quinoa, pepitas and garlic after being blended together in a food processor.
  • Transfer the bean mixture into a large bowl and stir in all remaining ingredients.
    Blended mixture in a bowl with tomato paste, flaxseed, pumpkin puree, toasted sesame oil and spices.
  • Form 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 or a large cookie cutter for this too. Or just use your hands if you’re not too concerned with the shape.
    A stack of black bean pumpkin burger patties on a plate.
  • Heat a skillet on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total.
    Black bean pumpkin burgers cooking on a skillet.
  • Serve the burgers on a bun and top with condiments of your choice. You can also serve these burgers over a bed of greens.
    A horizontal photo of a black bean pumpkin burger on a bun with lettuce, tomato and onion. The burger is on a plate with two small ramekins of mustard and ketchup.

Notes

  • Curry version: Make a curried pumpkin burger by adding 1 Tablespoon of yellow curry powder to the recipe. 
  • To bake: If baking, place the burgers on a parchment lined baking sheet and bake at 375°F for about 25 minutes, flipping once.
  • To grill: I would put them on the top rack and cook for about 5-7 minutes. 

Nutrition

Serving: 1burger without bun or toppings Calories: 174kcal Carbohydrates: 22g Protein: 7g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 306mg Potassium: 149mg Fiber: 5g Sugar: 2g
Course: Lunch/Dinner
Cuisine: American
Keyword: pumpkin burgers

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    35 comments
    1. Chantal
      October 9, 2021 AT 7:05 pm

      5 stars
      We recently went completely vegan in order to fight heritary cardiac disease. Saturday nights have always been burger nights. Made these tonight. My husband loved it! And so did I. Tasty, flavourful burgers. It is definitely on our “keeper” list. Thanks Brittany for your healthy but most of all, delicious recipes.

      1. Brittany Mullins
        October 12, 2021 AT 10:33 am

        Ah yay!! I’m so happy to hear this burgers were a hit in your family! Thanks for the review, Chantal. I really appreciate it!

    2. 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!

    3. 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!

    4. 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!

    5. 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.

Parchment paper lined with protein balls.

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