Pumpkin Quinoa Veggie Burgers
Thyme and sage complement pumpkin and BBQ flavors in this quick, easy, vegan, gluten-free Pumpkin Quinoa Veggie Burgers recipe.
These Pumpkin Quinoa Veggie Burgers make a tasty lunch, dinner, or on-the-go meal. Just yesterday, my daughter texted me that she was staying after cross-country practice to rehearse for the school play and asked me to 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
Autumn’s arrival has inspired me to explore different ways to incorporate pumpkin into 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 occasionally make meatloaf 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!)
What’s Needed
A food processor lets you mix the ingredients with just a few pulses. But you can also mash the mixture by hand if you want to reduce cleanup.
Pumpkin Quinoa Veggie Burgers
Ingredients
- 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
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.
- 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
Nutrition
More Veggie Patty Recipes
Looking for more veggie patty recipes? Check out the following:
