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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


  • 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.
    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.***


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