Black bean pumpkin burgers are jam packed with nutrients, perfectly moist, and incredibly flavourful! These delicious patties offer a smoky-sweet, hearty bite with lovely texture. Plus, with only 7 ingredients required, and little to no prep work, you really have to try this one!
This recipe was originally published in September 2018. It has been updated for content and photos.
These pumpkin burgers are crazy easy to make, and unlike many black bean burgers out there, these do not dry out. They’re firm with crispy edges but still moist and delicious in the middle.
A few of the reasons why you’ll love these
- They are fast and easy to make! No hand chopping required. Just add all your ingredients to a food processor and pulse to gently combine. Shape your patties and bake.
- These pumpkin burgers are completely wholesome and healthy. Loaded with plant protein from black beans, wholesome grains, and highly nutritious pumpkin.
- Allergen friendly. These vegetarian pumpkin burgers are nut free, wheat free, gluten free (just use certified gluten free oats), and egg free and dairy free making them vegan friendly too!
- Seriously, they’re delicious! Pumpkin may not sound like something you’d typically put in a burger, but it does an incredible job of keeping these burgers moist and tasty!
How to make black bean pumpkin burgers
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
As I said earlier, this recipe is so simple to make! It doesn’t require much prep, no chopping and no precooking of any ingredients. They are truly ideal for busy weeknights and come together very quickly!
Gather your ingredients.
I use canned pumpkin puree to make this recipe as easy as possible. But if it’s fall, you’ve got pumpkins laying around and you’re up for carving one and making your own puree, have at it!
Add all your ingredients to a food processor and pulse until combined, without pureeing and do not over process the ingredients. (photos 1-2)
You really want to keep some chunkier pieces for optimal texture in these pumpkin burgers.
Divide the batter into five patties. Make a ball in your hands and gently flatten into a disc shape, then place them down on your baking tray lined with parchment paper. (photo 3)
Bake for 20-25 in your preheated oven. The burgers are ready when the edges are starting to appear cracked and firm, but the centers are still slightly soft. (photo 4)
EXPERT TIP: Do not overcook the patties, to prevent them from drying out. Do not under cook, or they will be very soft. The sweet spot is 20-25 minutes. Remove them from the oven and let your pumpkin burgers rest for a few minutes before serving, so they firm up a bit more.
While the burgers are baking, slice up some fresh tomato, pickles, red onion, or any of your favourite burger toppings.
If you want to spice it up, make some sriracha mayo, or some guasacaca for an herby, delicious bite.
How long do they keep?
Your pumpkin burgers make great leftovers and keep refrigerated, in a sealed container for up to 4 days. Leftovers taste great served warm or cold. Gently reheat in a skillet or toaster oven to warm them up.
If you want to make extra for freezing, my preferred way is to make and cook them as directed, but under cook them by a couple of minutes.
Let them cool to room temperature and then freeze the patties in a single layer until solid. (Usually an hour or so will do the trick.) Once frozen, layer them with parchment paper in an airtight container and freeze for up to 3 months.
Expert tips and tricks
- Do NOT over process. These patties truly taste best when the ingredients are still quite chunky. Use the pulse button on your food processor to combine the ingredients, without blending them.
- Do NOT over cook. Don’t over cook these burgers or they will get too dry and fall apart. The sweet spot is 20-25 minutes. That said, don’t under cook either, or they will be too soft and mushy. For the best texture, cook until the edges appear cracked and a little firm to the touch, like shown in photo 4 above, but the centers will be softer.
- Let them rest. When you remove your pumpkin burgers from the oven, be sure to let them rest for 5 minutes before serving. These extra few minutes will help your burgers complete setting and firm up.
- Adjust the seasoning. Feel free to adjust these pumpkin burgers to suit your taste. Remember, these are not pumpkin spice burgers, the pumpkin is acting to provide moisture and nutrients. If you want pumpkin spice flavours in your burger, add some cinnamon, nutmeg, ginger, and/or cloves if desired. Don’t go overboard. Or, if you want a spicy, rather than smoky flavour, sub half or all of the smoked paprika for cayenne powder.
More incredible veggie burgers
- Mushroom Risotto Burger: Do you love mushroom risotto? Then you will LOVE this one. It’s bursting with unami flavour, loaded with nutrients, and it won’t fall apart.
- Vegan “Chicken” Burgers: I see you rolling those eyes, but I’ve been told by many people that these TRULY resemble and taste like chicken.
- Sweet Potato Bean Burger: These crispy patties are loaded with flavour and texture. They’re great as burgers and salad toppers, too.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 15 oz can black beans drained & rinsed, approx 1 1/3 cup
- 1 cup pumpkin puree
- 1 tsp garlic powder
- 1 tsp smoked paprika or sweet
- 1/2 tsp cumin
- 2 tbsp tamari or soy sauce if not avoiding gluten
- 2/3 cup quick cooking steel cut oats or rolled oats
Optional Toppings
- burger buns
- lettuce
- tomato
- pickle
- guasacaca
- sriracha mayo
Instructions
- Preheat your oven to 375 degrees F and line a baking tray with parchment paper.
- Add all the ingredients to a food processor and pulse until combined, stopping to scrape down the sides if needed. Do not over process, some chunkier pieces is ideal.
- Divide your mixture into 5 patties and bake for 20-25 minutes. Do not overcook or they will get dry. The burgers are ready when they start to look cracked around the edges as shown in photo 4 above.
- Remove from the oven and let cool for 5 minutes before serving.
I made these for dinner the other night, and they were delicious I added onion powder, dry cilantro and 1/4 C. of dry-grilled mushrooms. I also substituted Bragg’s Liquid Aminos for tamari. Then, using a tip I saw on a cooking show, I baked them inside a 1/2 inch sliver of red onion, which forms them perfectly. Yum!
Thanks so much for sharing your process with us. We’re thrilled you enjoyed these burgers. 🙂
I added some fresh coriander but this was the only change I made and it was delicious.
Thanks Vicki, so glad you enjoyed these. 🙂
Thoughts on what might be a good sub for the oats?
I believe quinoa flakes would make a good sub for the oats.
These were SO good! I used mashed sweet potato as canned pumpkin is not a thing in Australia. Will definitely be making them again.
Thanks for the review Joelle. Thrilled you enjoyed these. 🙂
These are fantastic. Very flavorful, great texture, and quick to put together. I have been looking for nutritious recipes to use up some pantry staples and I am pleased to add this to my regular rotation!
Thanks very much for the review Alison. Thrilled you enjoyed! 🙂
Black bean burgers are a favourite in my house. Thanks for this awesome easy recipe!
You’re so welcome Gina! Enjoy. 🙂