These Pumpkin Quinoa Veggie Burgers make a tasty lunch, dinner or on-the-go meal. Just yesterday my daughter informed me via text that she was staying after cross-country practice to rehearse for the school play and could I please bring her something to eat. I had a few things going on myself. But I managed to warm up a couple of these beauties and slap together some rather delicious veggie burger sandwiches to deliver to my athletic actress.
I had made a batch earlier for lunch. Mine were enjoyed on a bed of arugula with some French dressing. Yum!
Pumpkin Quinoa Veggie Burgers
A meatloaf recipe from my pre-plant-based days also served as an inspiration. I still make meatloaf on occasion for my meat-eating family members, but I wanted to create an alternative we could all enjoy. Veggie burgers are quicker and easier than veggie loaves, so I went in that direction. These pumpkin quinoa veggie burgers are made with just a few simple ingredients:
- Kidney beans
- BBQ sauce
- Pumpkin seeds
- Dried thyme
- Ground sage
The thyme and sage are reminiscent of my meatloaf recipe. They provide a nice accent to the pumpkin and BBQ sauce. The overall flavor pairs nicely with my French dressing. (In case you didn’t catch my hint earlier!)
Pumpkin Quinoa Veggie Burgers
- 15.5 oz canned kidney beans low sodium, rinsed and drained
- 1 cup quinoa cooked
- 1/2 cup old fashioned rolled oats dry
- 1/2 cup canned pumpkin puree
- 1/4 cup pumpkin seeds optional
- 1 Tbsp. BBQ sauce - see recipe
- 1 tsp. dried thyme
- 1/2 tsp. ground sage
- olive oil or coconut oil spray optional
Preheat oven to 375 degrees.
Add all ingredients (except cooking spray and pumpkin seeds) to a food processor fitted with the S blade and pulse several times to mix.
Scrape down the sides with a spatula, add pumpkin seeds and pulse a few more times until mixed and clumping together.
Scrape ingredients into a mixing bowl and form into patties by scooping mixture with a large spoon and rolling and flattening it between your hands.
Line a baking sheet with parchment paper and place patties on baking sheet.
Apply one quick spritz of oil to each patty, spread with fingertips, turn patties and spritz the other side.**
Bake for approximately 10 minutes, turn patties and bake for another 10 minutes or until they appear lightly browned.***
Recipe makes approximately 6 patties.
Add 15 minutes to prep time if quinoa needs to be cooked.
*Be sure to use gluten free oats if you are gluten intolerant.
**Spritzing with oil creates a crispier patty, but it is not needed to prevent sticking.
***I use my toaster oven with the convection setting on. If you are using a conventional oven, you may need to bake the patties a little longer.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.