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Pumpkin Veggie Burger

Pumpkin Veggie Burgers

  • Author: Joanie Simon
  • Total Time: 50 mins
  • Yield: 6 - 8 1x


Homemade veggie burgers made with chickpea flour and pure pumpkin, loaded with spices and other colorful vegetables.


  • 15.25 oz canned kidney beans
  • 7 oz canned PURE pumpkin puree
  • ½ red onion, grated
  • ½ red pepper, grated
  • 1 cup zucchini, grated
  • 1 tsp cumin
  • ½ tsp granulated garlic
  • ½ tsp dried oregano
  • ¼ tsp ground fennel
  • ½ tsp smoked paprika
  • 1 tsp soy sauce (tamari if you are GF)
  • ½ tsp salt (more if needed)
  • ¼ tsp pepper
  • 2 Tbs tomato paste
  • 1.5 cups chickpea/garbanzo bean flour
  • 1 Tbs olive oil


  1. Preheat the oven to 350F.
  2. Drain and rinse the kidney beans and place in a large bowl, mashing with a fork until all beans are broken and a rough paste is created.
  3. Add in all remaining ingredients except the oil and mix to combine. Adjust salt based on your taste.
  4. Form mix into patties. They will be rather wet, but should still form a patty. Add more chickpea flour if needed.
  5. Place patties on parchment paper on a baking pan and bake for 20 minutes at 375F.
  6. Remove patties from oven and prepare for serving.
  7. Heat 1 Tbs olive oil in a skillet over medium-high heat and quickly sear patties on each side to slightly brown and crisp.
  8. Serve patties with your favorite burger accompaniments!
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Cuisine: American