Pumpkin-Pumpkin Seed Veggie Burgers

Pumpkin-Pumpkin Seed Burgers @ TheGreenForks.com #vegan

Yesterday I had my FIRST successful day of gluten-free baking! Woo woo!!!

I am soooo excited about it. I’ve tried a few times now to swap white all-purpose flour for a healthier mixture of gluten-free grains and the results have consistency been less than stellar to say the least… Gummy and grainy. Just gross really. But not yesterday. Yesterday my gluten-free goodies came out GREAT! Okay, not as great as they might have with all-purpose flour, but my best gluten-free attempt by far!

So like I said- success.

Pumpkin-Pumpkin Seed Burgers @ TheGreenForks.com #vegan

I just wanted to share that tidbit with you quick since I am still thrilled about it.

But it really is kind of irrelevant to today’s recipe, which is actually not baked. Although I suppose it could be gluten-free (use gluten-free oats)…


You heard me right.

Pumpkin. Pumpkin Seed. Burgers.

And they are just as good as they sound.

Pumpkin-Pumpkin Seed Burgers @ TheGreenForks.com #vegan

I LOVE veggie burgers. Personally, I always seem to gravitate towards sweet potato burgers. They were always my favorite.

Yeah, I said were. Move over sweet potatoes! There is a new burger in town and it is going to give you a run for your money.

These burgers do NOT include beans like most, but instead add a nice helping of pumpkin seeds which add the perfect crunch to the texture. I find I like it more than the smoosh of beans. And they hold up amazingly well, making them really easier to mold and retain their shape (a total veggie burger pet-peeve of mine).

Pumpkin-Pumpkin Seed Burgers @ TheGreenForks.com #vegan

Truth be told I actually made these in an effort to show-up the terrible pumpkin burger I ate at the Pumpkin Festival I went to here in Germany. They were mushy and had ZERO flavor and texture. I knew I could do better.

Step #1- concentrate the flavor. Reducing down the pumpkin may seem really tedious, but it is well worth the effort. Pumpkin straight out of the can is just too moist to create a non-smooshy burger out of. By reducing it down you not only create a richer pumpkin flavor, but you also completely change the consistency so it is more like cooked sweet potatoes.

For that matter, you can always just used cooked sweet potatoes for this recipe. The consistency may be different though. If it seems to wet you may need to add an extra 1/4 cup of oats or so.

5.0 from 2 reviews
Pumpkin-Pumpkin Seed Veggie Burgers
Serves: 4
  • 1 (15-ounce) can pumpkin purée
  • 2 tablespoons olive oil, divided
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 2½ teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ½ cup pumpkin seeds
  • ¾ cup quick oats
  • 1¼ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons fresh lime juice
  • ½ to 1 teaspoon lime zest
  • ½ cup fresh cilantro, optional
  1. Place pumpkin in a saucepan over medium-low heat, and reduce until it measures a rounded cups worth (1 cup to 1¼ cups), stirring occasionally (about 40 minutes). Remove from heat.
  2. Meanwhile, heat 1 tablespoon oil in a sauté pan over medium heat; sauté onions until tender, about 8 minutes; add garlic and spices, and continue to sauté 1 more minute.
  3. Place pumpkin reduction, onion-mixture, and all remaining ingredients in the bowl of a food processor. Process until evenly distributed, scraping down the sides a few times as you go.
  4. Divide mixture into 4 patties.
  5. Heat remaining 1 tablespoon oil in a sauté pan over medium heat. Cook patties 6 minutes, flip and cook an additional 4 minutes (or until sides are golden brown and crisp).
If your spices stick to your pan, use the lime juice to deglaze it! (That's what I do)



3 Responses to “Pumpkin-Pumpkin Seed Veggie Burgers”

Leave a Comment

3 Responses… add one

Rate this recipe:  

  • Shannon October 5, 2014, 11:59 pm

    My husband and I loved this recipe. I love pumpkin anything and veggie burgers are one of my fave things to eat. I really liked the pumpkin seeds added to them for extra crunch. Thank you for sharing and I will make these a lot.

  • lmachell October 10, 2014, 8:47 pm

    So happy to hear that you both enjoyed them!

  • Laura October 8, 2016, 3:09 am

    This will be my first veggie burger to try. I am excited. I am gluten free since June & am going by the diet at CriticalHealthNews.com. So, for health reasons I will substitute a few things. Thank you so much for sharing your recipes.