Black Bean Pumpkin Burgers
Published Oct 08, 2021, Updated Sep 05, 2023
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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 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!
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!
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!
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.
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:
- You can’t go wrong with burgers and fries! My baked zucchini fries, jicama fries, butternut squash fries or sweet potato fries are all great options.
- An easy fruit salad is a great option for something sweet.
- Roasted broccoli or roasted butternut squash adds more vegetables to your meal!
- Going to a cookout? My healthy pasta salad would be a nice companion.
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!
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:
- Cook burgers according to the recipe below.
- Let the burgers cool completely on a baking sheet/tray.
- Once cool, place the full tray in the freezer for 2-4 hours, until burgers are frozen solid.
- 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.
- 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 EBF Burger Recipes to Try
- Spinach and Feta Turkey Burgers
- Cilantro Lime Chicken Burgers
- Black Bean Sweet Potato Burgers
- Teriyaki Salmon Burgers
- Easy Black Bean Burgers
- The Best Turkey Burger
- Salmon Burgers
The Most Popular Pumpkin Recipes
- Pumpkin Bread
- Flourless Pumpkin Muffins
- Pumpkin Chia Mousse
- No Bake Pumpkin Pie Bars
- Pumpkin Oatmeal
- Oatmeal Pumpkin Cookies
- Tofu Pumpkin Curry
- Pumpkin Pie Smoothie
- Creamy Pumpkin Pasta
- Pumpkin Rice
Black Bean Pumpkin Burgers
- 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
- 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 a large bowl and stir in all remaining ingredients.
- 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.
- Heat a skillet on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total.
- Serve the burgers on a bun and top with condiments of your choice. You can also serve these burgers over a bed of greens.
- 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 information is automatically calculated, so should only be used as an approximation.