Vegan Pumpkin & Bean Burgers
Servings Prep Time
4 30minutes
Cook Time
45minutes
Servings Prep Time
4 30minutes
Cook Time
45minutes
Ingredients
For the Pumpkin Burger
To Assemble the Burgers:
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!