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.
- 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
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.
Nutrition information is a rough estimate per patty.
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