Quinoa Pumpkin Veggie Burgers are insanely awesome and gluten-free too! Let’s skip the usual suspects and pair our pumpkin with caramelized onion and a cinnamon-cayenne spice combo to make the ULTIMATE vegetarian burgers.
Quinoa Pumpkin Veggie Burgers
When pumpkin takes over America each Fall, it’s usually in a predictable manner: bread, bagels, muffins, pies, cheesecake, lattes, cakes, cookies, and cannolis. Um… notice a trend?
It rhymes with feet.
While I do love the sweet stuff, I can only take so much sugar before I’m found twitching in the corner covered in crumbs. Let’s skip the usual suspects and pair our pumpkin with fluffy quinoa, caramelized onion, and a cinnamon-cayenne combo that is sure to swing pumpkin over to the savory side!
We may have traded Fall for Winter, but for those of you with a lone can of pumpkin still sitting pretty on your pantry shelves, this recipe will surely come in handy! Quinoa Pumpkin veggie burgers to the rescue!
Quinoa Pumpkin Veggie Burgers
- 3/4 cup cooked quinoa
- 1 cup old-fashioned rolled oats
- 1 cup chickpeas or cannelini beans
- 1 cup pumpkin puree
- 1/2 TBSP coconut oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 tsp cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/8 tsp thyme
- 1/8 tsp allspice
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 4 fresh burger buns + all your favorite toppings
- 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.
- To prettify the burgers, I grind my oats in a food processor [a blender works too!] so they resemble a coarse powder.
- Combine your ground oats and cooked quinoa and set aside.
- 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.
- 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.
- 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.
- 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.
- 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!
- Divide the pumpkin mixture into four equal parts and form into balls.
- Cup each ball in your hands and squeeze while pressing it into a compact disc.
- Form into 4 patties.
- If you're making these for later, pop them on a covered plate or wrap individually in plastic and refrigerate until later.
- 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.
smoky chipotle aoli:
- 1/2 cup plain greek yogurt
- 1/2 cup all-natural mayo
- 1-2 chipotle peppers in adobo
- 1/2-1 clove of garlic, smashed and minced
- 1 tablespoon lemon juice
- 1 tsp Sriracha chili sauce
- 1 tsp parsley
- 1/2 tsp garlic powder
- 1/4 tsp saltTo veganize, simply swap the yogurt and mayo in the sauce for your favorite vegan sandwich spread!
to make the sauce
Finely chop your chipotle pepper and whisk it together with the remaining ingredients or simply combine all ingredients in a small food processor/blender and pulse. Taste, and then add more of any of the above ingredients that you’d like to amplify.
I make it a little bit differently each time depending on my mood — sometimes with extra garlic and sometimes with a whole lot of heat! It’s super flexible and ridiculously tasty! Spread a little on each bun and plop your pumpkin burger in the middle, piled high with all your favorite toppings. Enjoy!
In a pinch, spicy brown mustard also makes a fabulous spread for these quinoa pumpkin veggie burgers!
Big thanks to the bestie for helping me come up with this one.
Everyone should have their own personal partner in crime for inspiration and kitchen shenanigans. And if the recipe experiment is a disaster? Hello it’s clearly their fault!
I kid, I kid.
No quinoa handy? No problem!
Try these zesty Chipotle Pumpkin Veggie Burgers on for size:
If you get a chance to try these Quinoa Pumpkin Veggie Burgers, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!