Just look at this Pumpkin Veggie Burger! … this is simply fall in burger form. Doesn’t it cry out for you to take a huge bite? But let’s start from the beginning …
Can you still remember your first veggie burger? I think I ate mine in a small vegetarian bistro. I found it ultra delicious at the time. Even better than the ‘normal’ beef burgers I’d always eaten till then. When paying, I asked the waitress for the ingredients of the burger pattie. Carrots, leeks, lentils & potatoes was her answer.
At that time, I couldn’t really imagine how these simple ingredients can make such a delicious burger. So I researched a bit online and quickly found what I was looking for. Meanwhile, I even have a whole Pinterest Board just for veggie burgers 🍔
Of course once at home, I wanted to whip up my own homemade veggie burger from scratch. Although my then boyfriend (aka Mr. When-there’s-no-meat-on-the-plate-it-doesn’t-count-for-food) called the whole thing a rather unnecessary endeavor. That’s just one of the reasons why I’m not married to him now. 😜
I discovered my first home-made veggie-burger recipe on How sweet eats from the lovely Jessica. It has now become something of a classic at our home, because I still enjoy making sweet potato burgers on a regular basis. Although in a addapted form, without the egg, but delicious just the same. 💚
Why am I telling you this? Because today I’m sharing with you my perfect Pumpkin Veggie Burger recipe. And since a bit of history doesn’t hurt, now you know how my love for veggie burgers arose. Fine? Fine! So let’s go.
These autumnal little burgers are vegan and made with Hokkaido pumpkin. Although I have to confess that right now I’m sitting in a T-shirt and barefoot on my sunny balcony eating strawberries, while I’m writing this. It feels more like May & spring, instead of October & autumn.
But anyways. You can always eat crispy, juicy veggie burgers, right? For me, this is definitely the perfect autumn burger. Not only because the pattie is made with pumpkin, but also because the whole burger is so colorful. As I have creatively combined the pumpkin pattie with my Homemade Pink Burger Buns. And the two are really a dream team, if I may say so myself.
Hmmm … I want to take a bite right NOW. Don’t you? 🤤
This time I went for the classic burger combo: salad, guacamole, cucumber, tomato & ketchup. But the burger would certainly be just as delicious with roasted onions, jalapeños & vegan mayo. Now get creative and create a pumpkin burger to your taste.
If you try my recipe, tell me how you like it in the comments. I’m always happy to hear from you, guys. Have fun cooking and enjoy your burger. xo, Romy 💚
Vegan Pumpkin Veggie Burgers that will satisfy every burger fan. Wonderfully spicy with an oriental touch. This is pumpkin with a twist. 🎃
- 1/2 Hokkaido pumpkin|squash deseeded & roughly chopped
- 1 Tbsp coconut or olive oil
- 1 onion diced
- 240 g cannellini beans from a can rinsed
- 3 Tbsp soy sauce
- 2 Tbsp oats
- 2 Tbsp ground flax seeds
- 4 Tbsp chickpea flour*
- 1 tsp guar gum (optional)**
- 1 1/2 tsp Ras el Hanout
- 1 tsp hot paprika***
- 1/2 tsp coriander
Boil the pumpkin in a pot of water for about 10 minutes until it is soft. Then drain and set aside.
While the pumpkin is cooking, heat the oil in a pan and sauté the onion until golden brown. The darker you roast your onion, the more roasty flavour your burger patties will have.
Mash the cannellini beans in a bowl with a fork.
Add the boiled pumpkin cubes and mash as well. (It's totally ok if there are some lumps left.)
Now put all remaining ingredients in the bowl and mix well.
Taste and season if necessary.
Form 6 big (or 8 smaller) patties with your hands. I always take disposable gloves for this, because the dough is relatively wet and otherwise sticks to my hands and everything gets a bit messy.
Fry the patties in a pan with a little oil over medium heat from each side for about 5 minutes until golden brown.
Now you can assemble your burger:
Take a big bite and enjoy! 🍔
* You can also use cornstarch or breadcrumbs here.
** It gives the patties a better binding.
*** Or sweet paprika, if you do not like it too spicy.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚