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Chipotle Pumpkin Veggie Burgers
5 from 75 votes

Chipotle Pumpkin Veggie Burgers

The Chipotle Pumpkin Veggie Burgers combine pumpkin puree and cannellini beans with chipotle peppers and spices to create savory patties with a smoky heat and moist texture. Rolled oats bind the mixture, adding a gentle chewiness. The burgers are toasted in oil for a nice crust and served on toasted buns with fresh greens, microgreens, chipotle aioli, and avocado smash for creaminess. These plant-based patties offer a flavorful alternative that works well for vegetarians and vegans alike.

Prep Time
12 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 4 burgers
Calories: 221 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. To make your flax egg, whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
  2. Next coarsely mash your beans in a large bowl and set aside. For added texture, you can leave some of the beans in tact.
  3. 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.
  4. 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!
  5. Add a tablespoon of oil and stir in your oats.
  6. Remove your flax egg from the fridge and add it to the bowl.
  7. Stir to fully incorporate and roll mixture into four balls.
  8. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
  9. 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.
  10. READY TO EAT?
  11. 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!
  12. 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!
  13. 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!
  14. 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

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%)

Nutrition Facts

Serving: 4 burgers

Amount Per Serving

Calories 221

% 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.