Burgers go vegan with with pumpkin and blackbeans as the base. These are easy, filling and make-ahead-freezable, too. Give them a try!


½ cup pumpkin puree
2 tablespoons olive oil
2 teaspoon chili powder
2 garlic cloves
1 small onion, halved
2 teaspoons cumin
1 teaspoon sea salt
1 cup old fashioned, rolled oats
1 can black beans (14 oz), drained and rinsed, divided
Buns and toppings

Preheat oven to 325°. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the pumpkin puree, olive oil, chili powder, garlic cloves, onion, cumin, salt, oats, and half of the black beans until mostly smooth. You might have to scrape the sides a few times to get it really blended together.

Add in the remaining black beans, and pulse until just slightly chopped.

Form the mixture into four large patties. The mixture will be soft, so wet hands with help to keep it from sticking while you form the patties.

Place the patties on the prepared baking sheet and bake in preheated oven for 40-45 minutes, or until the top of the patties look golden brown and are beginning to crack.

Serve on buns topped with your favorite burger toppings.

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