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    Home » All-Recipes » Burgers, Sandwiches & Wraps

    Pumpkin Quinoa Veggie Burgers

    Published: Oct 21, 2015 · Modified: Jan 18, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Thyme and sage provide a nice accent to pumpkin and BBQ flavors in this quick, easy, vegan, gluten-free Pumpkin Quinoa Veggie Burgers recipe.

    Pumpkin Quinoa Veggie Burgers - thyme and sage provide a nice accent to pumpkin and BBQ flavors in this quick and easy vegan gluten-free recipe | VeggiePrimer.com
    Jump to:
    • Simple Ingredients
    • 📖 Recipe
    • More Veggie Patty Recipes

    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!

    Simple Ingredients

    Pumpkin Quinoa Veggie Burgers - thyme and sage provide a nice accent to pumpkin and BBQ flavors in this quick and easy vegan gluten-free recipe | VeggiePrimer.com

    Autumn’s arrival has inspired me to explore different ways to incorporate pumpkin in my recipes. Since I make sweet potato veggie burgers, why not try pumpkin?

    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
    • Oats
    • Quinoa
    • Pumpkin
    • 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 - thyme and sage provide a nice accent to pumpkin and BBQ flavors in this quick and easy vegan gluten-free recipe | VeggiePrimer.com

    📖 Recipe

    Pumpkin Quinoa Veggie Burgers - thyme and sage provide a nice accent to pumpkin and BBQ flavors in this quick and easy vegan gluten-free recipe | VeggiePrimer.com
    Print Pin

    Pumpkin Quinoa Veggie Burgers

    Thyme and sage provide a nice accent to pumpkin and BBQ flavors in this quick and easy vegan gluten-free Pumpkin Quinoa Veggie Burgers recipe.
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 6

    Ingredients

    • 15.5 oz canned kidney beans low sodium, rinsed and drained
    • 1 cup quinoa cooked
    • ½ cup old fashioned rolled oats dry
    • ½ cup canned pumpkin puree
    • ¼ cup pumpkin seeds optional
    • 1 Tbsp. BBQ sauce - see recipe
    • 1 tsp. dried thyme
    • ½ tsp. ground sage
    • olive oil or coconut oil spray optional

    Instructions

    • 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.
      Pumpkin Quinoa Veggie Burgers | VeggiePrimer.com
    • 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.***

    Notes

    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.
    Nutrition information is a rough estimate per patty.

    Nutrition

    Calories: 219kcal | Carbohydrates: 37g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 216mg | Potassium: 455mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3243IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 4mg

    More Veggie Patty Recipes

    • Curried Veggie Patties {Gluten-Free Vegan}
    • Sweet Potato Veggie Burgers with Quick Guacamole
    • Kale Veggie Patties - V and GF
    • Spicy Lentil Quinoa Burgers with Avocado Dressing
    « Homemade Oil-Free French Dressing
    Pumpkin Pie Smoothie {Vegan and GF} »

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    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

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