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Quinoa Pumpkin Veggie Burgers
5 from 15 votes

Quinoa Pumpkin Veggie Burgers

Quinoa Pumpkin Veggie Burgers combine cooked quinoa, rolled oats, chickpeas, and pumpkin puree with aromatic spices like cinnamon, cumin, and cayenne. The mixture is formed into patties and caramelized onions add sweetness and depth. These vegetarian burgers offer a hearty texture and a warm, spiced flavor profile.

Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 4 servings
Calories: 218 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ¾ cup quinoa cooked
  • 1 cup rolled oats old-fashioned
  • 1 cup chickpeas or cannelini beans
  • 1 cup pumpkin puree
  • ½ TBSP coconut oil
  • ½ cup onion diced
  • 2 cloves garlic minced
  • ¼ tsp cinnamon
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ⅛ tsp thyme
  • ⅛ tsp allspice
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • 4 burger buns fresh + all your favorite toppings

Instructions

    Cup of Yum
  1. First cook your quinoa according to the directions on the package in either water or your favorite broth. I'm a rebel and use [this] technique exclusively; feel free to follow suit! I typically make a large batch and use it in salads, burgers, and soups all week long.
  2. To prettify the burgers, I grind my oats in a food processor [a blender works too!] so they resemble a coarse powder.
  3. Combine your ground oats and cooked quinoa and set aside.
  4. Next drain and rinse your beans, then pulse in a food processor or blender to lightly "whip" the beans. They'll be easier to form into patties this way! You can also use a potato masher if you have one.
  5. Next, caramelize your onion in approx 1/2 tablespoon of oil. It's just like sauteing, only you'll turn the heat up a teeny bit more and encourage the golden browning that you'd avoid otherwise. Heat your skillet to medium-high with approx 1/2 teaspoon of oil, add chopped onions, and stir frequently.
  6. Add a pinch of salt to help those babies give up a little liquid and feel free to add a little water or an extra drizzle oil to the pan to help de-glaze the brown bits that stick.
  7. You'll want to cook your garlic in the same pan, but add it at the end [make sure the pan isn't too dry] and saute only briefly so it doesn't burn.
  8. Once your veggies are ready, transfer to a large bowl with the beans, pumpkin, quinoa, and oats and add your herbs/spices to season. I usually taste and sniff as I go and adjust the spices along the way. A little extra garlic, cumin, cinnamon and cayenne made their way into the batch I made myself, but when I made them for spice-shy friends I added less heat. Let your senses and spice-preference be your guide!
  9. Divide the pumpkin mixture into four equal parts and form into balls.
  10. Cup each ball in your hands and squeeze while pressing it into a compact disc.
  11. Form into 4 patties.
  12. If you're making these for later, pop them on a covered plate or wrap individually in plastic and refrigerate until later.
  13. Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust and a warm center. Cooking time will vary a tad based on patty size, but should be ready in around 6-8 minutes unless you make two larger patties.

Notes

  • Increase cinnamon and cumin slightly for a more pronounced warm spice flavor.
  • Add extra cayenne pepper or hot sauce to make the burgers spicier if desired.
  • Use a tasty sauce as a condiment to complement the veggie burgers.
  • Nutrition facts provided are for patties only; add-ons such as buns and toppings will alter values.

Nutrition Information

Calories 218kcal (11%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 156mg (7%) Potassium 491mg (10%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 9580IU (192%) Vitamin C 4.5mg (5%) Calcium 72mg (7%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 218

% Daily Value*

Calories 218kcal 11%
Carbohydrates 38g 13%
Protein 8g 16%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 156mg 7%
Potassium 491mg 10%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 9580IU 192%
Vitamin C 4.5mg 5%
Calcium 72mg 7%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.