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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Quick and Healthy: Black Bean and Pumpkin Veggie Burgers

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!

Ingredients

  • 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)

Directions

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!

 

Quick & Healthy: Black Bean and Pumpkin Veggie Burgers

Ingredients

  • 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)

Instructions

  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).
  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.

Notes

Adapted from FannetasticFood.com

https://www.pickyeaterblog.com/quick-healthy-black-bean-and-pumpkin-veggie-burgers/

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24 responses to “Quick and Healthy: Black Bean and Pumpkin Veggie Burgers”

  1. Even if I am a beef lover, I love veggie burgers. I usually don’t like store bought ones so I need to try this recipe. I love the pumpkin addition.

    • I’m totally with you Sara – I don’t love the store bought veggie burgers either – they just don’t taste fresh enough for me. I hope you liked this recipe when you tried it at home!

    • Aww thank you so much Maris! Sounds like we have very similar tastes 🙂 I’m sure you’ll love this recipe!

    • Thanks!! The pumpkin is such a great addition to the burgers – it makes it lighter and slightly sweet, and it’s binding for the patties as well!

  2. This looks like an amazing recipe – I am always on the look out for healthy burger options. I typically use turkey meat for this reason and haven’t yet ventured into the veggie burger scene. I have always been skeptical that I can make a healthy veggie burger without adding fat, because I have read about how some restaurants offer veggie burgers with the illusion of it being a healthy option when it reality, sometimes they have more fat than a normal burger in order to make up for lost flavor. This has given me hope!

    • I totally agree with you Melanie – a lot of restaurant-style veggie burgers aren’t always the healthiest option – usually because they’re not making the patties from scratch and they grill them with a ton of oil/grease on the grill pan. I love making veggie burgers at home because you can control everything that goes into them! I hope this recipe did give you a healthy, vegetarian burger that you enjoyed!

    • That’s a great point! The ingredients for this recipe are definitely very affordable!

    • Haha that is SO true!! Life-changing vs. horrifying – that is the true spectrum of veggie burgers. I hope this ended up on the life-changing side of the spectrum for you! 🙂

  3. Hi Anjali, I was looking for your veggie patty recipe (made with rolled oats, and one of the ingredients was garam masala). Any chance you can direct me to the recipe? I was unable to locate it again on your site.

    • Hi Irene! While that veggie patty recipe sounds delicious (rolled oats + garam masala? I’m intrigued 🙂 ) – I don’t think I have a recipe like that! Maybe you found it on another blog? Sorry I can’t be more helpful!

  4. I tried this last night! I just personalized it a bit with caramelized onions, avocado, and fresh salsa in lieu of ketchup. It was a huge hit 🙂

    PS: the suggestion for a hint of cayenne pepper worked out great.

  5. You think you could make this into a “Meat”loaf consistency?

    I’ve been working out and being healthy for about a year and a half now, but now my family is getting in to it… And we like to cook bulk meals…

    If not, this would make a great weekend meal!

    Look forward to reading more from you!

    • Hi Kateri! Hmmm I’ve never tried to make this into a “meat loaf” before — but you could definitely make these in bulk and freeze them for later! Hope that helps, let me know how you like this recipe!

  6. It really looks delicious, but it will be a challenge to make!
    You used a strange combination because of the pumpkin, but that makes it quite special.
    I can’t wait to try it out.

    Thank you.

    • Hi Louise! The pumpkin in this recipe just acts like a binding agent, you can’t really taste it at all 🙂 Also, this is a super easy recipe to make at home if you have a food processor to blend the ingredients together! Hope that helps, I’m sure you’ll love this recipe!

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