Chipotle Pumpkin Veggie Burgers
User Reviews
5
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Prep Time
12 mins
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Cook Time
8 mins
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Total Time
20 mins
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Servings
4 burgers
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Calories
221 kcal
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Course
Main Course
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Cuisine
American
Chipotle Pumpkin Veggie Burgers
Description
Chipotle Pumpkin Veggie Burgers bring together pumpkin puree and cannellini beans to form hearty vegetarian patties seasoned with chipotle peppers in adobo sauce, garlic, and a blend of spices including Italian seasoning and paprika. Rolled oats incorporate texture and help bind the mixture. Ground flaxseed mixed with water replaces egg as a binder, setting the patties firmly before cooking. The patties are pan-fried in neutral oil to develop a crisp exterior while keeping the interior tender and moist.
The smoky chipotle flavor adds depth and a slight spicy kick to the otherwise mild pumpkin and bean combination. These burgers are garnished with fresh salad greens, microgreens, and a smooth avocado smash, complemented by a chipotle aioli that enhances the smoky heat. Served on a toasted bun, the texture contrast between the soft bun, crunchy greens, and the dense patty makes for a satisfying sandwich.
This recipe is naturally vegan and gluten-free when served with suitable buns, making it versatile for various dietary preferences. The inclusion of chipotle and savory herbs gives the burgers a distinctive flavor profile compared to typical veggie patties.
If flaxseed isn't available, substituting a large egg in the recipe is possible but will no longer yield a vegan dish.
Ingredients
- 1 TBSP Flax Seed ground
- 3 TBSP water
- 1 cup cannellini beans
- 1 cup pumpkin puree
- ½ TBSP chipotle peppers in adobo sauce chopped
- 1 clove garlic smashed/minced
- ½ cup green onion chopped
- ½ tsp garlic powder
- ½ tsp Italian seasoning blend (salt-free Mrs. Dash is my favorite)
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp red pepper flakes crushed
- 1 TBSP neutral cooking oil generic cooking oil
- 1.5 cups rolled oats old-fashioned
- 1-2 cups salad greens
- 1-2 cups microgreens
- burger bun toasted
AVOCADO SMASH:
- 1 avocado ripe
- ⅛ tsp paprika
- salt a pinch
CHIPOTLE AIOLI:
- ⅓ cup mayonnaise quality, store bought or homemade
- 1 tsp lemon juice fresh
- 1 tsp chipotle adobo sauce
- ¼ tsp Cajun seasoning blend or to taste
- ⅛ tsp cayenne pepper to taste
- salt a pinch
Instructions
- To make your flax egg, whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
- Next coarsely mash your beans in a large bowl and set aside. For added texture, you can leave some of the beans in tact.
- Add your pumpkin, chopped chipotle peppers, garlic, and onion to the beans and season with your Italian seasoning blend, salt, garlic powder, paprika and red pepper flakes, then stir to coat.
- Next grab your oats, you can leave them whole for texture's sake, chop them, or pulse them in a blender/processor. I usually go with the latter when photographing my burgers since they make a prettier patty - but all three options are delicious so go with whichever method you prefer!
- Add a tablespoon of oil and stir in your oats.
- Remove your flax egg from the fridge and add it to the bowl.
- Stir to fully incorporate and roll mixture into four balls.
- For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
- Place burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
- READY TO EAT?
- Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
- Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently nudge the sides of each patty and help form the sides into a perfect disc. Works like a charm!
- To make the sauce: simply combine ingredients and whisk! If you have a food processor handy add some of the actual chipotle peppers into the sauce too and blend away!
- Slather your buns with chipotle sauce, pile them high with greens and top each with a tasty pumpkin burger. Top with avocado smash and the upper bun and enjoy!
Notes
- You can substitute a large egg for the flax egg if you do not need a vegan option, with similar binding results.
- This recipe is naturally gluten-free; be sure to select gluten-free buns if needed.
- Adjust chipotle peppers to suit your preferred spice level for the patties and aioli.
- The nutrition facts provided are estimates and may vary depending on chosen toppings and bun.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4burgers
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Sodium | 283mg | 12% |
| Potassium | 291mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 9870IU | 197% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 78mg | 8% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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