Pumpkin Black Bean Burgers

A hearty bite combined with the natural sweetness of pureéd pumpkin is hard to beat.

Last week I made the most amazing Pumpkin and Mushroom Pasta. I buy a large can of purée, so I usually have some left over; and I'm always looking for ways to use up the extra. This was in the back of my mind as I tried to decide what to make for dinner this weekend. Dealing with this pandemic, there is also a shortage of meat in a lot of grocery stores. So, having that in mind, I'm trying to go more plant based in the recipes I'm putting out.

These pumpkin black bean burgers are packed full of nutrients and they are oh so flavourful! They have a hearty bite combined with the natural sweetness of pureéd pumpkin that is really hard to beat.

And the best part? SUPER simple to make - it'll only take you 5 minutes of prep (plus - there’s no chopping and no precooking of any ingredients). I’ve tried several black bean burgers in the past, but I have never ventured down the path of adding pumpkin. The pumpkin purée isn’t super pronounced—there is just enough pumpkin flavor to add some sweetness. And that sweetness pairs really nicely with spicy chili powder and earthy cumin.

You just toss all the ingredients into a food processor and pulse until combined. Be mindful to scrape down the sides as needed, and don't over process. A little chunk is perfectly fine, I think this is a quintessential trait of veggie burgers. Once your ingredients are processed, divide the batter into 4 patties and bake.

I also have a clutch way to toast your bread - if you don't have a toaster, this is a great way to sub. You can also use this method if you don't have any buns on hand.

I didn't have any, but this would be AMAZING with challah bread if you can get your hands on any.

To make the toast:

1. Heat an iron skillet over medium heat, add 1tsp of oil (avocado, coconut - bacon fat is the yummiest)

2. Place your bread on the pan, and swirl it around in the oil, soaking up a little

3. Cook for 2 mins, until golden and then flip and repeat on other side

And there you have it! Honestly, try to use the leftover bacon fat if you have access to some. It's heavenly.

PUMPKIN BLACK BEAN BURGERS

Serves 4-5

INGREDIENTS

1. 2/3 cup rolled oats

2. 1 - 15 oz can of black beans, rinsed and drained

3. 1 cup pumpkin purée

4. 1.5 tsp garlic powder

5. 1 tsp smoked paprika

6. 1 tsp ground cumin

7. 2 tbsp soy sauce

Spicy Mayo (optional)

1. 1/2 cup mayonnaise

2. 1 tsp sriracha

ASSEMBLY

• 4 burger buns, lightly toasted

• 1 avocado, sliced

• Spicy mayo

• Fried egg

• Mixed greens

INSTRUCTIONS

1. In a food processor, pulse the black beans until you have a crumbly texture with some small pieces throughout.

2. Add the oats, spices, and pumpkin purée to the mixture. Pulse until combined. If the mixture appears too dry (it won't hold its shape) add a tsp at a time of soy sauce until it comes together into a patty.

3. Divide the mixture into four or five patties. Shape with your hands. Make sure to press the burgers firmly. Place in the fridge for about 20 mins to harden.

4. Heat the oil in a large skillet on medium. Once the oil is hot, add the veggie burgers. Press them down a little to flatten them out.

5. Cook each side for 4 - 5 minutes (until golden brown and crispy). If you want a firmer texture, you can continue to bake them at 350ºF for 15 - 30 minutes.

6. Assemble the burgers with suggested toppings.

Serve and enjoy!

NOTES

After you shape them, you can freeze them. Just place them flat on a parchment-lined baking sheet after forming, and then transfer to a zip-top bag once they’re solid.

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