Vegan Pumpkin & Bean Burgers

There’s something so magical when the season changes from Summer to Fall. The colors of the leaves falling from trees, the cool & crisp weather, fall fashion and all the traditions soon to come leading into the holiday season! I wait all year long for pumpkin and squash season! I literally use both of those delicious vegetables for almost every recipe creation during the holidays. I seem to be very experimental with my cooking when fall comes around. Because why not? Pumpkin just makes every dish or drink taste that much better!

Being that the fall season started a few weeks ago you probably wouldn’t even realize it because here in North Jersey it is still hot as hell outside {and yes I do still have my A.C. on and kicking}. I have been waiting to use some Pumpkin Purée in more than just breakfast food {I’ll post some recipes soon}

Today’s dish was my idea to actually make pumpkin burgers but I happen to find this version of the recipe from another food blogger {SweetSimpleVegan.com}. Her Recipe is:
Autumn White Bean & Pumpkin Burgers {I linked her original recipe}. She has an amazing blog with lots of yummy vegan recipes that I’m so happy I came across.

This is just my experience of using this recipe. I changed it somewhat because I either didn’t have a few ingredients or I rather not use it in my Burgers.

First prepare your “flax egg”. In a small bowl add the ground flaxseed and 2 ½ tablespoons of spring water. Mix and set aside. Let us sit about 15 minutes to thicken into an “egg”.

Then, in a small skillet add 3 tablespoons of water, with the shallots & garlic to a hot skillet on medium high. Sauté until they turn translucent about 5 minutes.

In a food processor, add in the beans, oats, pumpkin, brown rice, the cooked shallots & garlic mixture, the ground flax “egg”, worcestershire and the remaining spices. Process 1 minute, until all ingredients are blended but still looking a bit chunky. Refrigerate the bowl for 10 minutes.

Prepare a large baking sheet with parchment paper. Remove the pumpkin mixture from the refrigerator & create patties.

TIP: Use a Mason jar lid to get a more even shape and size for the burgers {tip from sweetsimplevegan.com}. My tip for you is to rinse the cover with water for an easier release.

Then place them onto the prepared baking sheet. You should form 8 patties total. Refrigerate the patties for 20 minutes.

Preheat oven to 375°F. Bake burgers for 25 minutes, carefully flip, then bake an extra 12 minutes. Allow the patties to cool completely.

Try toasting your burger buns for a few minutes.

Enjoy this wonderful Fall Burger Recipe!

Print Recipe

Vegan Pumpkin & Bean Burgers

Course

Main Dish

Prep Time

30 minutes

Cook Time

45 minutes

Servings

Ingredients

For the Pumpkin Burger

• 1 tablespoon Ground Flaxseed
• 2 ½ tablespoons Spring Water
• 3 tablespoons Spring Water
• 2 Shallot diced
• 2 Cloves Garlic minced
• 1 can Cannellini Beans drained and rinsed
• 1 cup Oats
• 1 cup Pumpkin Purée
• 1 cup Brown Rice
• 1 tablespoon Vegan Worcestershire
• 1 teaspoon Sea Salt
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Thyme
• ¼ teaspoon Ground Black Pepper

To Assemble the Burgers:

• 4 Vegan Sandwich Buns
• 2 handfuls Fresh Spinach
• Tomatoes slices
• Avocado slices

Course Main Dish Prep Time 30 minutes Cook Time 45 minutes Servings Ingredients For the Pumpkin Burger 1 tablespoon Ground Flaxseed 2 ½ tablespoons Spring Water 3 tablespoons Spring Water 2 Shallot diced 2 Cloves Garlic minced 1 can Cannellini Beans drained and rinsed 1 cup Oats 1 cup Pumpkin Purée 1 cup Brown Rice 1 tablespoon Vegan Worcestershire 1 teaspoon Sea Salt 1 teaspoon Ground Cumin 1 teaspoon Dried Thyme ¼ teaspoon Ground Black Pepper To Assemble the Burgers: 4 Vegan Sandwich Buns 2 handfuls Fresh Spinach Tomatoes slices Avocado slices

Instructions

1. First prepare your “flax egg”. In a small bowl add the ground flaxseed and spring water. Mix and set aside. Let us sit about 15 minutes to thicken into an “egg”.
2. In a small skillet add 3 tablespoons of water, with the shallots & garlic to a hot skillet on medium high. Sauté until they turn translucent about 5 minutes.
3. In a food processor, add in the beans, oats, pumpkin, brown rice, the cooked shallots & garlic mixture, the ground flax “egg”, worcestershire and the remaining spices. Process 1 minute, until all ingredients are blended but still looking a bit chunky. Refrigerate the bowl for 10 minutes.
4. Prepare a large baking sheet with parchment paper. Remove the pumpkin mixture from the refrigerator & create patties.
5. TIP: Use a Mason jar lid to get a more even shape and size for the burgers {tip from sweetsimplevegan.com}. My tip for you is to rinse the cover with water for an easier release
6. Then place them onto the prepared baking sheet. You should form 8 patties total. Refrigerate the patties for 20 minutes.
7. Preheat oven to 375°F. Bake burgers for 25 minutes, carefully flip, then bake an extra 12 minutes. Allow the patties to cool completely.
8. Try toasting your burger buns for a few minutes.
9. Enjoy this wonderful Fall Burger Recipe

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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