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.
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.
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.