These nutrition-powered, flavor-packed veggie black bean burgers call upon the indigenous American foods, squash (zucchini + pumpkin), chiles, and beans. With the earthy flavor of pumpkin and beans, the mild heat of jalapenos and paprika, and the vibrant tastes of garlic, pumpkin seeds, and cilantro, these vegan Spicy Pumpkin Black Bean Burgers are humming with amazing aromas and sensations. You can serve them with your favorite whole grain buns or bread, and condiments of your choice (hummus, avocado crema, lettuce, sprouts, or tomatoes). Or they can simply be the star of your plate as a bean patty, served with a flavorful dip or sauce (try my classic hummus), and a side-dish or hearty salad.

Use fresh pumpkin puree from cooked pumpkins (leftover Halloween pumpkins are perfect) in this recipe instead of canned pumpkin, if you like. Learn how to make pumpkin puree here.

Step-By-Step Guide

Spicy Pumpkin Black Bean Burgers

(11 votes, average: 4.82 out of 5)
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4.8 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 50 minutes (including chilling time)
• Yield: 8 servings
• Diet: Vegan

Description

With the earthy flavor of pumpkin and beans, the mild heat of jalapenos and paprika, and the vibrant tastes of garlic, pumpkin seeds, and cilantro, these plant-based (vegan), gluten-free Spicy Pumpkin Black Bean Burgers are humming with amazing aromas and sensations.

Ingredients

• 2 stalks celery with leaves, chopped into chunks
• 1 large carrot, chopped into chunks
• 1 small zucchini, chopped into chunks
• 1 small jalapeno, sliced coarsely
• 2 garlic cloves
• 2 tablespoons chia seeds
• ¼ cup pumpkin seeds
• 1 cup old-fashioned oats
• 2 tablespoons tomato paste
• 1 teaspoon onion powder
• 2 teaspoons cumin seeds
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 2 tablespoons fresh cilantro
• 1 cup canned pumpkin
• 1 15-ounce can black beans, rinsed, drained

Instructions

1. Place celery, carrot, zucchini, jalapeno, garlic, chia seeds, and pumpkin seeds in a food processor.

   Process just until finely chopped. Do not over-process or liquify. May need to pause and scrape down sides.

2. Add oats, tomato paste, onion powder, cumin seeds, paprika, soy sauce, cilantro, pumpkin, and black beans, and process briefly, just until well combined. May need to pause and scrape down sides.

   Do not over process—mixture should be combined and ground, but not liquefied.

3. Remove and refrigerate for about 1 hour, until mixture is thickened.
4. Preheat oven to 375 F.
5. Remove mixture from refrigerator and fill a one-half cup measuring cup with veggie burger mixture, patting down firmly. Invert the filled measuring cup onto a baking sheet sprayed with non-stick cooking spray. Repeat, making 8 burgers. Pat each down to shape a burger about 1-inch thick.
6. Bake for about 30-35 minutes, until golden brown on outside and cooked through on inside.
7. Serve in a burger with condiments as desired, or as a bean patty as an entrée with a flavorful dip.

• Prep Time: 16 minutes
• Cook Time: 35 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 154
• Sugar: 2 g
• Sodium: 317 mg
• Fat: 3 g
• Saturated Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 6 g

Keywords: vegan burgers, easy veggie burgers, black bean burgers

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For other plant-based veggie burgers, check out some of my favorite recipes here:

Edamame Grain Vegan Burgers
Farro and White Bean Veggie Burgers
Spicy Sorghum Sweet Potato Veggie Burgers
Curried White Bean Oat Veggie Burgers
Chipotle Black Bean Burger

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