These vegan pumpkin black bean burgers are hearty, filling, and packed with fiber and plant-based protein! Pumpkin puree, canned black beans, and cooked brown rice form the base of these patties that are flavored with spices like chili powder and coriander. Ready in about 25 minutes, these patties can be topped however you like!
The planning of these veggie burgers started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? maybe it’s just me…) As with every food idea that comes out of my head, I am always realistically prepared for failure. I am happy to report this was not a failure and was incredibly delicious!
These pumpkin black bean patties are hearty and filling and pair really well with the lemon cilantro crema I shared in the previous post. There’s a great amount of fiber and protein between the beans, rice, pumpkin, sprouted grain buns, and the nut-based crema. I included topping suggestions down in the recipe card but honestly, you can top these any way you fancy!
Pumpkin Black Bean Burgers
- Total Time: 25 minutes
- Yield: 4–5 servings 1x
Description
These vegan pumpkin black bean burgers are hearty, filling, and packed with fiber and plant-based protein! Pumpkin puree, canned black beans, and cooked brown rice form the base of these patties that are flavored with spices like chili powder and coriander. Ready in about 25 minutes, these patties can be topped however you like!
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 3/4 teaspoon sea salt
- 1 cup cooked brown rice
- 1–15 oz can black beans, rinsed and drained
- 2 tablespoons flaxmeal
- about 1/3 cup oat flour
- coconut oil, for cooking the patties
Instructions
Combine the pumpkin, olive oil, spices, and salt in a food processor and process until smooth. Add the brown rice, flaxmeal, oat flour, and half of the beans and pulse until the mixture is thick and chunky (not smooth). Add the rest of the beans and pulse a few times just to break them up. The mixture should be tacky with some texture to it, not smooth. Divide the mixture into 4 or 5 patties about 1/2-inch thick. Place the patties in the freezer for no more than 5 minutes just to firm them up a bit.
Heat a thin layer of coconut oil in a skillet over medium heat. Cook the patties for about 2 to 3 minutes on each side until a golden crust forms.
Serve on your favorite buns with your favorite toppings! Here’s what I topped mine with for the photos: the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta. The next day for lunch, I enjoyed one of the patties over a mound of field greens with avocado and lemon cilantro crema slathered on top. I cut up the last patty and enjoyed it on a spelt tortilla with the same toppings as the burger. The possibilities are endless for these versatile little patties!
Wrap and refrigerate (or freeze) leftover patties and enjoy within 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
I am obsessed with this recipe! I have to make them! Love!
Holy crap these look so good! Excellent idea 🙂
These are fantastic! Made 6 and served them open faced on half of GF bun with sauteed mushrooms. Plan to crumble up the leftovers and use in lasagne, tacos, etc.
Glad you enjoyed them! I'll have to try them with some sauteed mushrooms, too 🙂
Sound amazing! Soaking some black beans to make these tomorrow!
Loved these! I used quinoa instead of rice and they came out great!
Gonna try these tonight never really knew what to do with pumpkin
Would this work for a vegan "meatloaf "
Great! Let me know how you like them 🙂
I've never tried these in a loaf form but I bet it could work! You might have to tweak the amount of pumpkin or overall moisture to make sure it doesn't dry out in the oven. I would think 350 degrees for maybe 20 to 25 minutes might do the trick?
I love black bean burgers! This look so delicious and good for you too!
I made your burgers last week, they're fantastic! Everyone likes them. Thanks a lot.
amazing! i used the Seeds of Change red rice and quinoa mixture for the rice, and they were incredible! thank you for sharing 🙂
Pumpkin and black beans, what a combination. Looks amazing! I am going to have to make these up maybe this weekend with some sweet potato fries.
great recipe!Looks delicious, even tasty…:)