Pumpkin is an underutilized ingredient in savory recipes. However, with a rich, slightly sweet, savory flavor and creamy consistency, it is a great ingredient to elevate these veggie burgers. I make this recipe using homemade pumpkin puree. It is easy to make by roasting pumpkin chunks, blending them until smooth, and then freezing. So you can enjoy these burgers months after the pumpkin season ends. Plus, this hearty pumpkin burger recipe is quick and easy to make – the entire dish takes under half an hour to prepare. It makes for a delicious, healthy mid-week meal, and the burger patties are perfect as a meal-prep option, to be made in advance and frozen.
Watch my video tutorial!
How to make pumpkin burger
Make the pumpkin patties: First, add the oats to a food processor and blend them into fine flour. Set aside about 1/4 cup of the oat flour to use for the shaped patties. Then add the rest of the patty ingredients and blend until well incorporated. Process the mixture until your preferred consistency is obtained – less for a chunkier texture, more for a smoother mixture. The burger mix should be slightly sticky but not too wet or dry. If it’s too sticky, add a little more oat flour. Taste and adjust any of the seasonings to your liking. Next, form the patties. To do so, you can use a large ice cream scooper for even-sized burgers or separate the mixture by hand. It’s best to dip your hands in water before shaping the patties so the mixture doesn’t stick to them. Shape the mixture into a ball and then flatten the patty to your desired thickness. Keep a bowl with some oat flour next to you so you can sprinkle both sides of the patties with it—this will make them crisp up while frying. Fry the patties: Heat some oil (any neutral oil will work) and pan-fry the burgers over medium heat for 3-4 minutes on each side, until lightly brown and crispy. If you have a large skillet, you can fry several of them at the same time. Otherwise, work in smaller batches. Assemble the burgers: To do so, first, prepare the buns. You can leave them soft or make them crispy by either lightly frying in a pan or broiling (grilling) in the oven. Then prepare the spicy mayo sauce by mixing the chili sauce in some mayo. Adjust the amount of chili sauce based on your spice preference. Finally, assemble the pumpkin burgers with your toppings of choice. I love adding lettuce, tomato, a spoonful of chili mayo, and a sprinkle of pomegranate seeds to balance the flavors. Enjoy! If you try this pumpkin burger recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Cooked patties: These are best eaten right away while warm, especially if assembled into burgers. Any leftover patties can be frozen for 2-3 months. To reheat, allow the burger patties to thaw in the fridge before frying them lightly on each side for a few minutes till warmed through and lightly crispy.
