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Pumpkin Bean Burgers

Recipe By: Sarah Kohley   Photo By: Sarah Kohley
Main Dish Finalist Allrecipes.com Do More! With the Vegetable With More! Recipe Contest. Vegetarian burger with a slight pumpkin flavor.
 
  • Prep: 10 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 1 hour
 
4
 
 
  • 1 medium onion, chopped
    •
  • 2 cloves garlic, minced
    •
  • 1 teaspoon cooking oil
    •
  • 1 cup BUSH'S® Great Northern Beans, rinsed and drained
    •
  • 1/2 cup canned pumpkin
    •
  • 1/3 cup quick cooking oats
    •
  • 1/4 teaspoon dried sage
    •
  • 1/4 teaspoon ground cinnamon
    •
  • 1/8 teaspoon ground nutmeg
    •
  • salt and pepper to taste
    •
  • Sauce:
    •
  • 1/4 cup mayonnaise
    •
  • 1/4 teaspoon ground ginger
    •
  • 4 hamburger buns
    •
 
  1. In a large skillet, saute onion and garlic in oil until tender; set aside. Mash the beans in a large bowl. Stir in the pumpkin, oats, sage, cinnamon, nutmeg, salt and pepper. Mix in the cooked onion and garlic. Chill for at least 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Shape the bean mixture into four patties. Place on a greased baking sheet.
  3. Bake in the preheated oven for 25 minutes or until golden brown, turning once. Or cook in a nonstick skillet for 4 to 6 minutes on each side or until golden brown.
  4. For sauce, combine mayonnaise and ginger. Spread sauce on the buns and fill each one with a bean burger patty.
Nutrition Information
 
 
More Reviews (13)
Reviewed By: KW
The hint of pumpkin flavor makes these burgers interesting to the tastebuds and DELECIOUS overall!
Reviewed By: trollmother
These veggie patties are awesome! I was tired of waiting for my beans to get soft while cooking on the stove, so I opened up a can of black beans. I too used an egg & 2/3 cup unseasoned bread crumbs, as others had suggested. I didn't like how mushy it still seemed, so I added an additional 1/3 cup oatmeal. Also, instead of nutmeg and cinnamon, I used Garam Masala and a bit of cumin. I made 8 smaller sized patties, rather than 4 and had no problem developing a crunchy outer coating. They were fabulous and my three-year old ate a whole one, which says a LOT. The ginger mayo was also a nice touch for this delightful sandwich.
Reviewed By: leasebease
I have been on a real pumpkin kick lately but this recipe was very disappointing. I feel like the texture left much to be desired and might be helped by adding some brown rice and it could have used more spices. Overall it was very bland except for an overwhelming amount of ginger from the mayo.