It’s no secret that I adore veggie burgers. I just love all of the different flavors and ingredients you can pack into one delicious burger – it’s the perfect combination of health and comfort food. Yes – health and comfort food can go together! I’m always on the lookout for new veggie burger recipes, even though I’ve already made quite a few: my five ways with a Gardenburger patty, my southwest pinto bean burgers, and my budget-friendly black bean burgers. But recently I came across a recipe from Fannetastic Food for Black Bean & Pumpkin Burgers. I was intrigued by the idea of adding pumpkin into the burger mixture, and loved how simple the recipe was.
Btw – it’s also no secret that I’m a “fan” of Fannetastic Food – she always comes up with great recipes that are easy to make and healthy. The recipe with my notes are below, and you can see Anne’s original recipe and pictures here. Thanks Anne for a great recipe that was ridiculously easy to make (took less than 30 min), tasted great, and was full of nutritional goodness!
- 1 cup black beans (rinsed and drained) – I basically just used 1 15oz can of black beans – once you drain out the liquid/etc. it ends up being just a little over 1 cup
- 1/3 cup canned pumpkin – make sure you get just pure, canned pumpkin (the only ingredient should be pumpkin!) make sure there are no sugars, etc. added and definitely don’t get “pumpkin pie filling” or anything to that effect
- 1 Tbsp whole wheat pastry flour (I just used regular whole wheat flour and it turned out fine)
- 1/2 tsp cumin (I might have added a bit more!)
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- If you like your burgers with a bit of a kick, add a *small* pinch of cayenne pepper too
- Olive oil cooking spray
- Veggie burger fixings: ketchup, sliced red onions, sliced roma tomatoes, pepper jack cheese, whole wheat bun, spinach leaves (optional)
Step 1: Combine all ingredients (black beans through chili powder or cayenne if you’re using it) in a food processor and mix until mostly pureed – with a few chunks of black beans left. Note – you can also mash all the ingredients in a bowl, I used the food processor because it was faster and easier (for me).
Step 2: Once the bean mixture is at a desired consistency, form into 2 patties. Spray a large skillet with olive oil cooking spray, and cook on medium heat for 5-10 min on each side until lightly browned.
This what they looked like when they started cooking…
And what they looked like when they were almost done
One thing to note about this recipe is that the veggie burgers aren’t as “hearty” or “dense” as your normal Gardenburger or Boca burger patty. They tend to fall apart a bit more easily and are a bit softer. I really enjoyed the different consistency of the burgers – felt a little “falafel-esque” which was fun to eat. The husband thought they were a little too soft for him, and would have liked them to be more dense/thick like a traditional veggie burger patty. But he did say that regardless of the texture of the patties, the burgers had amazing flavor (and you couldn’t taste the pumpkin which was pretty cool) and were a great weeknight dinner. I pared the patties with a simple combination of pepper jack cheese, sliced onions, sliced tomatoes and ketchup, on a whole wheat bun of course. So satisfying and healthy!