Black Bean and Pumpkin Burgers

I love a good veggie burger. As someone who is big on texture I love using brown rice and black beans as the base to my burgers.

I put together this super simple black bean and pumpkin recipe to share as the perfect combinations of summer foods with a fall twist. 

These burgers pair perfectly with chimichurri sauce, pickled onions, sweet plantain, avocado and/or spicy hummus. If you’re looking for a chimichurri recipe check out this tutorial on my IGTV.

Give this easy recipe a try, snap a photo, and share online! Don’t forget to tag @PlantBasedBre across social media platforms!

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Black Bean and Pumpkin Burger

Yield: 3-4 Burgers

Author: Plant Based Bre

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

• 1/2 c white mushrooms
• 1/2 red onion, diced
• 2 tbsp extra virgin olive oil
• 1 c brown rice (prevooked, cold or room temp)
• 15oz (1 can) black beans, drained and rinsed
• 1 c purred pumpkin, canned
• 1 1/2 c panko
• 3 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp everyday seasoning
• 1 tbsp cumin
• 1/2 tbsp cayenne pepper
• Sea salt and black pepper (to taste)

Instructions

1. In a pan sauté onions and mushrooms over med-high heat with EVOO. Cook the onions and mushrooms for 5-7 minutes, or until the mushrooms are soft.
2. Next combine black beans, brown rice, mushrooms, pumpkin, onions and seasonings into a food processor. Pulse until combined.
3. Transfer patty mix into a mixing bowl. Add in panko 1/4 cup at a time and mix. The deserved texture should be firm enough to form patties without falling apart.
4. Shape patties and place them on a griddle at med-high heat. Cook for 5 minutes on both sides, browning patties. Next, place patties on a cooking sheet and bake in a toaster oven or conventional oven at 350 for 15 minutes.
5. Pair with your favorite burger toppings

Notes:

This recipe works well as a black bean burger too. Just add extra panko.

Created using The Recipes Generator