Description
With the earthy flavor of pumpkin and beans, the mild heat of jalapenos and paprika, and the vibrant tastes of garlic, pumpkin seeds, and cilantro, these plant-based (vegan), gluten-free Spicy Pumpkin Black Bean Burgers are humming with amazing aromas and sensations.
Ingredients
- 2 stalks celery with leaves, chopped into chunks
- 1 large (about 4 ounces) carrot, chopped into chunks
- 1 medium (about 8 ounces) zucchini, chopped into chunks
- 1 small jalapeno, sliced coarsely
- 2 garlic cloves, peeled
- 3 tablespoons chia seeds
- ¼ cup pumpkin seeds
- 1/4 cup fresh cilantro
- 1 cup old-fashioned oats
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 2 teaspoons cumin seeds
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 cup canned pumpkin puree (make it yourself here)
- 1 (15-ounce) can black beans, rinsed, drained
Instructions
-
Place celery, carrot, zucchini, jalapeno, garlic, chia seeds, pumpkin seeds, and cilantro in a food processor. Process just until finely chopped. Do not over-process or liquify. May need to pause and scrape down sides. (If you don’t have a food processor, finely diced celery, carrots, zucchini, jalapeño, garlic, and cilantro and transfer to a large bowl along with chia seeds, and pumpkin seeds.)
- Add oats, tomato paste, onion powder, cumin seeds, paprika, soy sauce, pumpkin, and black beans to the food processor (along with the ingredients in step 1), and process briefly, just until well combined. May need to pause and scrape down sides. Do not over process—mixture should be combined and ground, but not liquefied. (If you don’t use a food processor, add oats, tomato paste, onion powder, cumin seeds, paprika, soy sauce, and lightly mashed black beans to the mixed bowl, along with ingredients in step 1.)
- Transfer the mixture to a bowl, cover, and refrigerate for about 1 hour, until mixture is thickened.
- Preheat oven to 375 F.
- Remove mixture from refrigerator and fill a one-half cup measuring cup with veggie burger mixture, patting down firmly. Invert the filled measuring cup onto a baking sheet sprayed with non-stick cooking spray. Repeat, making 8 burgers. Pat each down to shape a burger about 1-inch thick.
- Bake for about 30-40 minutes, until golden brown on outside and cooked through on inside.
- Serve in a burger with condiments as desired, or as a bean patty as an entrée with a flavorful dip.
Notes
For best results, use a food processor with a chopping blade. If you don’t have a food processor, use a knife to finely chop ingredients, as noted in the instructions.
To shape patties, use a 1/2 cup measuring cup. For best results, spray the measuring cup with non-stick cooking spray, or line with plastic wrap to easily invert and transfer veggie burger mixture to the baking sheet. A firm tap is usually all you need to loosen the mixture. Then you can shape them by patting burger mixture with your hands on the pan.
Serve burger patties as an entree with:
Tahini Sauce, Ranch Dressing, Mushroom Gravy, or Chickpea Hummus
Serve burgers with whole wheat buns and toppings, like lettuce, avocado slices, tomato slices, pickles, coleslaw, mayo, and mustard.
- Prep Time: 16 minutes
- Cook Time: 35 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 154
- Sugar: 2 g
- Sodium: 317 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 6 g
I was looking for a way to use my pumpkin, and this recipe is so amazing! Thanks!