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5 from 1 vote
pumpkin veggie burger
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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.
Nutrition Facts
Pumpkin Veggie Burger {Gluten-Free, Vegan}
Amount Per Serving
Calories 187 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 4mg1%
Sodium 446mg19%
Potassium 192mg5%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 3290IU66%
Vitamin C 3.5mg4%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.