These tasty Chipotle Pumpkin Veggie Burgers are quick, easy, and a total crowd pleaser! Each veggie burger is vegan, gluten-free, freezer-friendly and 100% delicious!
If you’ve been reading this vegetable lovin’ little food blog of mine for a while, you’re probably no stranger to my veggie burger obsession. I make my favorites on repeat and keep a few tucked in the freezer at all times. In fact, each time I create a new one for Peas and Crayons I double the batch to feed both the freezer and my family.
In case of emergency, break glass and defrost veggie burger!
minus the glass
The first few vegtastic burgers get the classic burger treatment with a toasted bun and mountain of toppings while the leftovers are baked to crispy perfection and crumbled over salads, sweet potatoes, or turned into the tastiest of lettuce wraps. Reinventing leftovers has never been so fun! It’s like a completely different meal each time, and so delicious we never tire of these veg-tastic patties.
My most recent creation is a pumpkin and white bean fusion laced with bold, smoky chipotle peppers and a blend of spices. It’s not quite spicy (though you can amp up the heat and make it spicy!) but is certainly intense! These tasty veggie burgers have a duo of chipotle flavor in both the burger and the sauce and are topped with a delicate mountain of greens and a buttery avocado smash.
It’s SO legit.
Too legit, even.
Too legit to qu– I’ll go sit in the corner now.
Chipotle Pumpkin Veggie Burgers
Easy peasy veggie burgers bursting with Fall flavor!
Make them, asap!
Chipotle Pumpkin Veggie Burgers
- 1 TBSP ground flax seed
- 3 TBSP water
- 1 cup cannellini beans
- 1 cup pumpkin puree
- 1/2 TBSP chipotle peppers in adobo sauce chopped
- 1 clove garlic smashed/minced
- 1/2 cup chopped green onion
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning blend (salt-free Mrs. Dash is my favorite)
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1 TBSP oil
- 1.5 cups old-fashioned rolled oats
- 1-2 cups salad greens and/or micro greens
- toasted burger buns
- 1 ripe avocado
- 1/8 tsp paprika
- a pinch of salt
- ⅓ cup quality mayo (store bought or homemade)
- 1 tsp fresh lemon juice
- 1 tsp chipotle adobo sauce
- ¼ tsp cajun seasoning blend or to taste
- ⅛ tsp cayenne pepper to taste
- a pinch of salt
- 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!
special diets and swaps
Need to make a few swaps to fit your diet and lifestyle? Here are some tips to get you started!
Simply use your favorite vegan mayo [or alternative] for the sauce and this burger is gloriously vegan!
The only swap you’ll need is a gluten-free bun. Another glorious use for these burgers is a veggie burger salad! Pan fry the patties for a few minutes then bake until extra crispy. Crumble over a leafy green salad flecked with your favorite veggies and top with avocado smash and your favorite dressing.
I have to admit, crispy bacon would absolutely rock on top of this veggie burger. Total blasphemy, I know! It’s just so good on everything! Feel free to use a regular egg in place of a flax egg if preferred.
:: pin it for later ::
feeding a crowd?
It’s oh so easy to double these chipotle pumpkin veggie burgers to feed a crew of 8! You can even double the batch to scarf half and then freeze the remainder for later. The recipe is beyond freezer friendly and a total lifesaver on a busy weeknight!
Simply cook the burgers per instructions above, allow to cool a bit, and then freeze spaced out on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can wrap them individually and pile them in baggies or your favorite airtight container for fast food without the freaky ingredients.
To re-heat, simply pop on a baking sheet in the oven for about 18-20 minutes at 400 F.
Presto! Chipotle Pumpkin Veggie Burgers with avocado mass and lots of sass!
Wow that was cheesy. Just make ’em, will ya?
If you get a chance to try these chipotle 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!
Could I use an air fryer instead of pan frying? Is there a good substitute for mayo? Thank you!
Hi Tim! I’ve had some readers use greek yogurt or sour cream to make a different type of chipotle sauce for the burgers. I don’t have an air fryer to test them with but if you get a chance to experiment — for sure let me know! xo
Soooo good! The flavor in this one was different and flavorful-don’t skip the avocado or the aioli! I have made several types of veggie burgers, and for whatever reason, this one seemed to bind and hold up better than others. Even my toddlers ate these (I pulled out some of the mixture before adding the chipotle and cayenne). I’ll be making these regularly.
Loved the flavor on these veggie burgers! I’ve found so many veggie burgers taste the same, so it’s fun to find some that are a little different. My 4-year-old loved them and asked me to make them again another night. That’s a success to me! I doubled it and put some patties in the freezer too for an easy meal later. Thanks for a great recipe!
Best news ever! I’m so over the moon that your kiddo loved them too! I try to always have some homemade veggie burgers in the freezer for later too – it makes life so much easier when you’re trying to figure out what to make on a crazy weeknight! Thanks for the super sweet review, Elizabeth! xoxo
Do you cook then freeze
Or just freeze the mixture?
Hi Donna! I typically pan fry them then freeze. This way I can choose between reheating on a skillet or baking in the oven or toaster oven to reheat.
I have to toot your horn. I just recommended your recipes to a podcast I listen to. They are all about this healthy harvest recipe blogger. Of which I need to tweak every time i make something and yours are perfect every time!!
I have had countless requests for that pumpkin strudel bread. It is such a winner and so easy. I make it in an 8X8 15 and 15 min and it is perfect. I need to try it in a 9X13 but I am so scared of the timing!
There isn’t enough time in the day to try all of your recipes!
Ohmygosh thank you so much Chrissy!!! I’m so glad you’re loving the recipes and it just makes my day to hear how much you’re loving the pumpkin bread.
(I can’t stop making that one either, my neighbors go batty for it haha!) Thank you bunches!
Do you know if they could be baked?
Thank you. Your recipes are wonderful!
Hi Ruth! Another reader said she baked hers for 20 min and they came out great. I’d keep an eye on them so they don’t dry out though. I like them seared so I am a stickler for the pan fry method for these particular burgers. They don’t need much oil at all.
What’s the amount of oats to be used? It seems to be missing from the ingredients list. I’m really excited to try this recipe!!!
Hey Stefanie – so stoked you’re making this! The oats are towards the bottom of the recipe list (I try to list them in order added/used) and you’ll need 1 and 1/2 cups (or 1.5 cups) old fashioned rolled oats. You can also use quick oats, just not instant since instant oats have thickeners added. Hope they’re a hit – we LOVE these burgers! xoxo
I made these for dinner last night, and they were SO GOOD. The Chipotle Mayo is what really puts them over the top IMO. I made them vegan with a flax egg and vegan mayo. I also made the burger “dough” on Sunday evening and shaped the patties and grilled them when I got home from work on Monday. I also left the oats whole because my food processor is being ornery. The whole family loved them, even our 17 month old!
Yay!!!!! Glad you’re digging the chipotle mayo and that the recipe was a hit with the whole fam. Thank you Kristina!
I just made this burger for my husband and we both enjoyed very much. I added this recipe to my collection for future meals. Thanks so much for sharing.
Hiya what can you use instead of chipotle peppers in adobo sauce, we dont have that in our country
Hi Jess! Do you have any sort of canned or jarred chipotle peppers? They’re what gives the burgers a smoky, spiced flavor. In a pinch, some smoked paprika and hot sauce could give some great flavor to the pumpkin but I wouldn’t know exactly the amount to start with without testing it first. A guess at a starting point would be 1/4 tsp smoked paprika and maybe 1/4-1/2 tsp of a thick (not watery) hot sauce.
For the sauce you could use Sriracha (it’s pretty widely available) and it would be very different from chipotle but tasty. Let me know if you get a chance to experiment! xoxo
I made this, doubled the recipe, and froze a bunch of them. They are DELICIOUS. I made the chipotle mayo with just greek yogurt and chipotle in adobo, but otherwise followed it exactly. My husband cannot get enough of it. So healthy, so delicious, and it feels like something that would be on the menu at one of the boutique hipster restaurants in town. We printed out the recipe to put in our family favorites recipe binder. Absolutely love these.
I made these and wrote about them for my pumpkin blog. Thanks for the great recipe!
Thanks Betsy! So stoked you enjoyed the pumpkin burgers! xoxo
It can be made with a can of mashed chick peas instead of cannelli beans (our store doesn’t sell canelli) and it comes out like the most tender falafel burger.
Perfect on top of a greek salad with greek yogurt/chipotle/tahini/olive oil dressing. The chipotle idea was inspired. Made this recipe twice already – love it so much. Thank you for posting!! An absolute new favorite
Thank you Laura! I’m so stoked the recipe made repeat status and I’m beyond excited chickpeas work because we always have no less than three jars of chickpeas at any given time! Woot!
Did I miss where to add in the scallions and garlic?
Ok this is super strange – they are supposed to be in step 3 and they’re missing in action! Fixing it right now – terribly sorry for the mix up. I’ve had a few friends test these too and we could have sworn they were listed out in that step! #SOWEIRD Thanks for dropping me a note Elizabeth! xo
I have a lot of vegan friends who will be oh so impressed when i will cook them this pumpkin burgers next time!
Yayyy! Hope y’all love them Tatiana!
Wondering how it would turn out if I used fresh pumpkin puree instead of canned? Looks like a great recipe!
You can 100% use fresh puree! If it’s a little runnier/thinner than the canned and makes the burger mixture feel too wet, simply adjust the grains ratio and you’ll be good to go.
Wow these look delicious! I never think of using pumpkin for savory things but this looks perfect.
Savory pumpkin is my jaaaaam! Seriously my favorite way to eat it!
We love all your veggie burgers, but the hubs declared these a new favorite!! So, so good!!
Hey Chloe! The calories can be calculated for free on MyFitnessPal.com and a few other sites as well 🙂
Is there a reason for the ground flax seed or can I leave it out?
Like many other people and more and more showing up, we have an anaphylaxic allergy to flax.
I use it to add a little sprinkling of Omegas to the burgers and for those that need to make a flax egg instead of a conventional egg (it acts as a binder when whisked with water). Skip the flax and water from the recipe entirely and grab an egg to make the burgers so it’s allergy friendly for ya! 🙂 Let me know if you have any questions – happy to help Shirley and hope you get a chance to try the burgers!
I also added a quick note about the swap in the recipe to help others – such a great question!
Hey, I was just wondering if a person could use chia seeds and water for the flax and water. It works as a good egg replacer as well.
I just found this pumpkin burger recipe, and I can’t wait to make it. We just love veggie burgers and this is a great way to use our pumpkins.
Thank you for the recipe!
Hi Cindy! I haven’t tested it with a “chia egg” yet but they behave super similar to a “flax egg” so I think it’s for sure worth experimenting!
Made these tonight, and wife and I LOVED them! These will definitely go into my rotation.
We are new vegetarians and we absolutely loved this! So much flavor and actually so easy to make! I admit that I did sub egg white for the flax mainly because I’m lazy. :/ I am so thankful I made a double batch to freeze because we will be eating these all week!
So super happy to hear it Crysti! Egg white sounds like a perfect swap (I interchange eggs and flax eggs all the time too, it’s great both ways!) and kudos on the double batch — you’ve got some awesome “fast food” awaiting you on busy days – woot! Thanks so much for your sweet review, it totally brought a smile to my face! 🙂 xoxo
I just stumbled on this blog, and I’m so happy I made these. They’re moist and firm but just slightly creamy, but they sear beautifully. The texture is seriously restaurant quality. The chipotle in adobo provides so much more flavor than you’ll find in a store bought veggie burger. I made a few right away, and then saved the rest of the patties in the fridge. The flavors developed even more over night! These are so easy, flavorful, and kind to the wallet. Great recipe, Jenn!!
Morgan you are the sweetest, thank you! I’m so thrilled you found my blog and loved the burgers! They freeze great too if you’re ever in the need of some fast-foodie veggie burgers 🙂
My husband and I grew a lot of pumpkins this year so we have been looking for new recipes to use them in. These look amazing, going to have to make them this week.
I hope you enjoy them Ruth! Congrats on having a bounty of pumpkins this year, so awesome!
I didn’t make exactly according to the recipe, but they turned out awesomely. I only had canned refried beans, so I used that instead of cannellini beans. Also used one egg instead of flax seed. Doubled the garlic, tripled the Chipotle chili pepper, added cilantro instead of Italian seasoning. The mix was pretty sticky so I left it in a ball shape until it got cold in fridge. Then I smashed it once I put into the pan. They held up well! I accidentally burned a few (still taste fine); make sure you pay attention to oil content in the skillet!
I got 5 patties and they are HUGE. Could probably make 6-7 smaller ones. I ate it as a patty with a fork, with slices of tomato on top and a dollop of sour cream. Great way to use up pumpkin after Thanksgiving recipes are made!
I’m so thrilled the recipe was versatile for you and I love love love the idea of using refried beans in a veggie burger – so awesome! Thanks for the tasty recap + I hope you have a wonderful Thanksgiving! xoxo
These look great! I love any excuse to use pumpkin 🙂 Thanks for sharing!
Thanks Morgan! 🙂
You make the BEST veggie burgers! This looks so yummmmmy.
You’re the sweetest! Thanks, Holly! 🙂
I just made these for the first time. I went with the veggie version and didn’t have a bun. Holy wow. They are so, so good. I will definitely be making these again.
So thrilled you enjoyed them Rudy Sue!! 🙂
Will these stay together well enough to grill them? I totally can’t wait to try them!
Hey Amanda! I’m super excited you’ll be trying them! We LOVE these burgers! Alas I haven’t tried them yet on the grill. I’ve had a few readers tell me that my burgers work on the grill (they’re all similar texture-wise) but I’m so hopelessly addicted to that pan-sear that I always grab my skillet to make them! Let me know if you try it out! If anything, using one of those grill grates they make for fish and veggies might guarantee they don’t fall through the grill grates if you want to be extra-cautious. Keep me posted! ❤️
Perfect burgers, tasted delish and held up really well. Seasoned with cumin instead of Italian seasoning and added a couple extra garlic cloves in place of garlic powder. The whole family loved them.
Thanks Shoshanna! I’m so happy you loved them! 🙂 (great name BTW Shoshanna my daughter’s middle name and I adore it!)
Just a heads up: the green onions and minced garlic are missing from the directions. I made these tonight and ended up missing them when I was stirring everything together. The burgers still tasted good though. I stirred some of the green onions into the aioli and sprinkled a bit of onion powder on top of the patties before popping them into the pan.
Thank you so so much for catching that Kerry! I’ve had a few friends make them and it managed to escape all of us in the shuffle, much appreciated and so sorry for the goof! I love your addition of onion powder, I’m a bit of a flavor fiend! 🙂
Hey Jenn, I found your recipe on Pinterest and just had to try it straight away. Made them today for lunch and they were delicious!!! I baked them in the oven for about 20 minutes, turned out perfect. Thanks for a great recipe 🙂
I’m so over the moon that you loved them! And that they worked entirely in the oven? Awesome news and so good to know! Thanks Krystal! <3
Seriously these pictures… How do you do it??
I try really really hard not to jump onto the table and faceplant onto the food while I’m taking photos 😉 lol thanks Cecilie! I’m so in love with these pictures, I wish I had some Spring or Summer sun right about now so all my photos looked like these! <3
Yes! Yes! Yes! Totally legit! 🙂 Love it!
This burger looks absolutely delicious! I’d love one right now!
Thanks Marsha! Come over and I’ll make ya one!
Can I skip the oil? Replace it with something else? It looks like a wonderful recipe! Can’t wait to try it!
Hey Naomi! Thanks!!! I think it might be okay, Im just not 100% sure since I always add a teeny bit to my veggie burgers. If you’re going to be pan frying them in a little bit of oil [it doesn’t take much at all] then you should be totally fine in that department. I’m actually curious to hear if they still hold together the same and keep their consistency without the oil so totally let me know if you try it! Hope you looooove the burgers! We’re nuts about them! 🙂
Thanks for the info. I’m making them tomorrow night. Stay tuned!
So excited!!!! Thanks Naomi!
Are you serious with this?! This looks insane. And by insane I mean good. Really good!
Thanks Jen! Can’t wait to try!