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.
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.
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.
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.