Thyme and sage provide a nice accent to 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 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
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!)
📖 Recipe
Pumpkin Quinoa Veggie Burgers
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.
- 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.***
I welcome questions and comments!