White Bean Quinoa Pumpkin Veggie Burger {Gluten-Free, Vegan}

 A light and flavorful pumpkin veggie burger with white beans and quinoa. Both vegan and gluten-free and bursting with fresh fall flavors like sage and rosemary. 

Remember how I professed my love for all things pumpkin a few posts back? Well the love affair continues. I love being back in New England for the fall, where the leaves are a golden orange and red and pumpkins are everywhere.

From carved decorative pumpkin, to pumpkin pasta to pumpkin beer, oh boy do not even get my started on pumpkin beer. As I write this post I’m enjoy a Blue Moon Harvest Pumpkin Ale, not quite sure it’s my favorite, but good thing I didn’t commit to a full six pack. Instead I bought a six pack of pick your own, so I filled mine up with all different kinds of pumpkin beers, and a pumpkin cider.

I’ve recently dipped into the world of pumpkin ciders, which I also love. Then there’s always the slutty pumpkin and the headless horseman. Got to love the creativity of bartenders. For those of you not in the loop a slutty pumpkin is a pumpkin beer with a shot of vanilla vodka. The headless horseman is half a pumpkin beer, half a Guinness.

Both are delightful. Especially with a cinnamon sugar rim. I don’t even like sweets, but once that pint glass is dipped in a mix of cinnamon, sugar, and a pumpkiny fall spiced beer filled up, I’m simply in heaven. Hmm, oh the flavors of fall.

On that note, after you’ve had your fill of pumpkin themed drinks, it’s time for a pumpkin themed vegan and gluten-free dinner meal aka this pumpkin veggie burger.

Did you know I’m obsessed with veggie burgers too? So why not combine my love of both pumpkins and veggie burgers into one?

Cue white beans quinoa pumpkin veggie burger. These babies are full of fall flavors with sprinklings of fresh sage and rosemary and are healthy to the max. I’ve even thrown in some chia seeds and a full head of oven roasted garlic. Let’s talk oven roasted garlic for a second. It is simply the best. It’s super easy to make, basically just slice off the top of the whole head of garlic, drizzle with olive oil, wrap in aluminum foil and toss into the oven for a good 30 minutes. The result is simply magical. Garlic that is spreadable like butter with the most pleasant to the palate garlicky taste. Not overwhelming but simply perfect. You could just spread it on toast – or better yet add in to make this pumpkin veggie burger.

Even though these are veggie burger they do also taste incredibly “meaty” (is that a strange way to describe veggie burgers) and filling? With the quinoa flour and gluten-free panko breadcrumbs, the pumpkin veggie burger holds together perfectly and stay nice and firm.

This pumpkin veggie burger is pretty much the perfect meatless gluten-free meal right here. This pumpkin veggie burger is best served with bread, or simply slathered with hummus, and topped with alfalfa sprouts and chopped tomatoes. The bread is optional! Feel free to serve this in a lettuce wrap instead for a low carb meal.

For more veggie burger ideas make sure you check out my:

Sweet Potato Squash Veggie Burgers {Gluten-Free, Vegan}

Vegan Sweet Potato Tofu Burgers {Gluten-Free}

Zucchini Chickpea Burgers {Gluten-Free, Vegan}

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Pumpkin Veggie Burger {Gluten-Free, Vegan}

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

A light and flavorful pumpkin  veggie burger with white beans and quinoa. Both vegan and gluten-free and bursting with fresh fall flavors like sage and rosemary.

Course: Dinner

Cuisine: American, gluten free, Healthy, Vegan

Servings: 6

Calories: 187 kcal

Author: Vicky Berman

Ingredients

• 2 cups boiled cubed pumpkin
• 1 can white beans rinsed and drained
• 1 head oven roasted garlic
• 1 tablespoon chia seeds
• 1 teaspoon salt
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1 cup cooked quinoa
• 1/2 cup diced red onion
• 1/2 cup quinoa flour
• 1/2 cup gluten free panko breadcrumbs plus more for dredging
• 2 tablespoon coconut oil more ad needed for cooking

Instructions

1. In a food processor combine pumpkin, white beans, garlic, chia, salt, sage and rosemary. Pulse a few times until everything is broken up and mixed together.
2. Place mixture in a large bowl and add quinoa, red onion, quinoa flour and gluten free panko. Mix until smooth.
3. Freeze mixture for 30 minutes (to help the patties firm up and stay together while cooking).
4. Heat coconut oil in a large pan and form large handful of mixture into circular round patties. Lightly dredge in additional panko breadcrumbs and pan fry on both sides for a few minutes until browned. Repeat with remaining veggie burger mix.
5. Serve over salad or on gluten free bread with tomatoes, alfalfa sprouts, and hummus.