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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.
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4.2 from 10 votes

Black Bean Pumpkin Burgers

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: pumpkin burgers
Servings: 6
Calories: 174kcal

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