Pumpkin Burgers

Quinoa Pumpkin Veggie Burgers

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.

Course Main Course
Cuisine American
Keyword Quinoa Pumpkin Veggie Burgers
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings
Calories 218 kcal
Author Jenn Laughlin - Peas and Crayons


  • 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


  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.

Recipe Notes

For bolder flavor, add an extra extra 1/4 tsp cumin and cinnamon.

Feeling spicy? Amp up the cayenne or add some hot sauce to give these babies some heat!

See post below for a tasty sauce recipe to pair with these burgers!

Nutrition facts for the pumpkin veggie burgers (patties only) are estimated using an online nutrition calculator.

Nutrition Facts
Quinoa Pumpkin Veggie Burgers
Amount Per Serving
Calories 218 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 156mg7%
Potassium 491mg14%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 3g3%
Protein 8g16%
Vitamin A 9580IU192%
Vitamin C 4.5mg5%
Calcium 72mg7%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.