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.
- 15 oz can black beans drained & rinsed, approx 1+⅓ cup
- 1 cup pumpkin puree
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or sweet
- ½ teaspoon cumin
- 2 tablespoon tamari or soy sauce if not avoiding gluten
- ⅔ cup quick cooking steel cut oats or rolled oats
- burger buns
- sriracha mayo
- 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.
Tasty and flavorful. I really enjoyed these. I have made several black bean burger recipes in the past that were all lacking. This is my new go-to recipe. Thanks!
You’re very welcome Michelle! Thrilled you enjoyed them. 🙂
Oh, My… my husband was in the mood to make a veg burger with black beans, and I thought “I wonder what Rosa has on her site…” after not being thrilled with a few other recipes I saw this morning. Yours? Perfect for what we had on hand and the amount of time we had to pull it off!
He was doubtful, given that the mixture was so moist, so he added a touch of corn meal (I think he told me about 1/8 of a cup) until it felt right to him. He also liked the idea of adding some ground coriander and came up just short of the needed smoked paprika, so he added a touch of chipotle pepper powder. After that, he decided his Penzey’s Toasted Onion granules would get a chance, too.
To finish this process out, he grabbed his beloved waffle maker and began making waffle burgers out of the mixture! He LOVED this (as did I!) He’s generally pickier than I am with food, though not OCD or anything but I will say this… he LOVED it. He tried it with some cashew mayo he made earlier today, then with some ketchup, then with some mustard, then he grabbed himself a big batch of bread, sawed off two slices, piled it high with lettuce, pickle, tomato, a black bean-pumpkin waffle burger, and downed it.
“Two thumbs UP, without a doubt.” he said, and after a little bit of digestion time, headed out to get himself a swim at the big old pool in the park nearby. LOL! Thank you so much for making him so darned happy… added bonus, I get to eat whatever he makes, so I am happy, too.
Absolutely thrilled and flattered you both enjoyed these. Love the idea of making them into waffles. Thanks very much for the review. 🙂
Delicious! Full of flavor and so easy to make, especially since it’s all done in a food processor. This is the first recipe I made from your website and I was thrilled that they are so good. I often double the recipe to have enough portions for a few days. I like them so much I will often eat them for lunch and dinner!
Wonderful! Thrilled you’re loving these burgers Nancy.
Question – your ingredient list says 15 oz black beans, but then says 1/3 cup – 2 very different measurements – which one is it?
Hi Michelle, the recipe calls for a 15oz can black beans, approx 1 + 1/3 cup. Hope that helps, enjoy! 🙂
This is the first black bean burger I have made that has not disappointed me! (I’ve been let down many times in the past.) The flavor and texture is perfect! They didn’t fall apart, weren’t pasty, and weren’t too dry dry. Thank you for my go-to black bean burger from here on out!
YAY, I’m thrilled to hear that Jill! Thanks so much for taking the time to leave a review. 🙂
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. 🙂