These homemade Pumpkin Bean Burgers are vegan, gluten free, slightly spicy, protein packed, healthy, and super easy to make!

FAVORITE right now! Seriously I love burgers ESPECIALLY ones that you can make a bunch of and freeze cause’ I’m all about that meal preppin’ and having easy things to make super fast! 

RECIPE RUNDOWN on these Pumpkin Bean Burgers:

Flavor- delicious! mild tasting from the beans and pumpkin with a spicy after bite kick from the cayenne or chili powder, and ever more spice if you add the optional peppers.

Texture- thick and hearty from the beans and oat flour, with the perfect amount of crisp outside from pan frying and firm texture from baking.  

Ease of making- could not be any more simple! Literally just mashing and mixing everything in a bowl and forming some burgers, fry em’ up and give them a quick baking! 

Ease of clean up- very little clean up! 

TIPS for making: don’t skip the pan frying first step to these burgers, if you skip that step they won’t be as crisp and firm as a burger should be if you only bake them… they’ll end up more a like patty rather than a burger.

Customization: Add any other vegetables into this mixture you like, peppers, corn, 

Additional notes: These are great for those who like to meal prep or just have healthy options pre-made without fuss, because these burger freeze really well and re-heat or thaw out great! 

More Recipes like this:

• Pumpkin Lentil Soup (to use up the rest of that pumpkin)
• Healthy Black Bean Quinoa Burgers 
• Easy Healthy Pumpkin Hummus

Pumpkin Bean Burgers

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These homemade Pumpkin Bean Burgers only require 1 pot, they’re vegan, gluten free, slightly spicy, protein packed, healthy, and super easy to make!

• Author: tworaspberries
• Yield: 4 1x
• Category: burgers
• Method: stove top/oven

Ingredients

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BURGERS:

1 15 0z. can Cannellini beans // drain, rinse, pat dry

½ cup pumpkin puree // plain NOT pie filling

¼ finely chopped onion 

¾ cup finely shopped mushrooms // whichever is your favorite

½ cup flour // I used oats processed into flour

¼ rolled oats left whole

Pinch salt and pepper

½ tsp each: onion powder, garlic powder, cayenne OR chili powder

Chopped peppers if desired for added spicy-ness // optional 

Dressing:

½ ripe avocado // mashed

1 TBSP vegan mayonnaise // I use Follow your Heart brand

1 TBSP fresh squeezed lemon juice 

Pinch salt and pepper

Serve with:

Burger buns

Tomato

Onion

Lettuce

Vegan cheese if desired

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Instructions

Pre-heat the oven to 400˚ F and line a baking sheet with parchment paper

1. In a bowl add the beans and mash until 90% of the lumps are gone, add in the pumpkin, chopped mushroom and onion and stir until well combined.
2. Process the oats into flour and add that to the bowl with the spices and stir until well combined.
3. Wheat a skillet and spray with non-stick spray, form burgers and pan fry on medium-high heat about 3-5 minutes each side until golden brown.
4. Transfer to lined baking sheet and bake 15 minutes on each side (so a total of 30 minutes) 
5. While baking, add the dressing ingredients into a small bowl and mash until well combined and creamy.

Notes

Best when eaten fresh but can store in the freezer for up to 1-2 months and re-heat in the oven or microwave.

Keywords: veggie burgers, vegan burgers, vegan, gluten free, easy, bean burgers, pumpkin, healthy, lunch, dinner, meal prep