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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Pumpkin Burgers with Black Beans and Vegetables

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This pumpkin burgers recipe with black beans and vegetables is delicious! They are hearty, healthy and the perfect comfort food. Quick, easy and ready in 30 minutes, they are perfect for a busy weeknight dinner!

pumpkin burgers on a white plate - black bean pumpkin burgers topped with spinach, tomato, cheese, onions, ketchup

It’s no secret that I adore veggie burgers. I just love all of the different flavors and ingredients you can pack into one delicious vegetarian burger – it’s the perfect combination of health and comfort food.

Yes – healthy eating and comfort food can go together! And I’m always on the lookout for new veggie burger recipes, so these pumpkin burgers were a great way to switch things up. They’re a family favorite, and the homemade ones are so much better for you than store bought!

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Vegan and vegetarian burgers are a great source of plant-protein, and make a convenient and simple dinner. One burger has all you need for a complete meal. You’ve got fiber from the whole wheat bun and veggies, plus loads of plant-protein in the form of beans.

The best thing about these easy pumpkin burgers is that they are done in only 30 minutes! They not only make for a simple weeknight meal, but are great for grilling season! Add your favorite seasonings and fixings to customize these to your specific taste!

How To Make Pumpkin Burgers

Recipe Ingredients and Notes

This pumpkin veggie burger recipe can easily be made with pantry staples!

ingredients for pumpkin burgers - black bean pumpkin burgers

Black Beans: I use one can of organic black beans drained and rinsed. But honestly, any type of bean: pinto beans, kidney beans, cannellini beans, or white beans would work in this recipe. If you prefer not to use canned beans, you can use 1.5 cups of cooked black beans.

Pumpkin Puree: For convenience and the fact that I like making these burgers even when it’s not pumpkin season, I use canned pumpkin.

Spices: A combination of cumin, garlic powder, chili powder, sea salt and black pepper gives these burgers extra flavor and spice! Feel free to add in your favorite seasonings!

Whole Wheat Flour: Acts as a binder in this recipe. You can also use whole wheat bread crumbs, chickpea flour, oat flour, or a gluten free flour blend for a gluten-free option.

Whole Wheat Buns: I prefer to use whole wheat buns for the added fiber and nutrients.

Fixings: Add your favorite fixings. I like to use a few onion rings, fresh crisp lettuce, a slice of tomato, and melted cheddar cheese!

Tools and Equipment You’ll Need

Step by Step Instructions

Step 1: Combine all ingredients (black beans through chili powder or cayenne if you’re using it) in a food processor and mix until mostly pureed – with a few chunks of black beans left. Note – you can also mash all the ingredients in a large bowl.

ingredients added to blender

Step 2: Once the bean mixture is at a desired consistency, form into 2 patties.

puree for burger mixture

Step 3: Spray a large nonstick skillet with olive oil cooking spray, and cook on medium heat for 5-10 min on each side until golden brown.

burger patties cooking on the stovetop

Step 4: Serve on whole wheat hamburger buns with lettuce, tomato, onions, and all your favorite fixings! Enjoy!

pumpkin burgers on a white plate - black bean pumpkin burgers topped with spinach, tomato, cheese, onions, ketchup

What Makes These Pumpkin Burgers Healthy?

  • Rich in Vitamins and Nutrients: Pumpkin is an excellent source of potassium, vitamin A and iron.
  • High in Fiber and Protein: Pumpkin is rich in fiber (each burger has 22 grams of heart-healthy fiber), which aids in digestion; and these burgers are packed with 29 grams of plant protein!

Recipe FAQS

Will kids enjoy these pumpkin burgers?

Kids will love biting into these super delicious vegan burgers. The pumpkin adds a nice moistness without adding a ton of overwhelming flavor. If your kids don’t like spicy flavors, I recommend leaving out the cayenne! Dress them with your kids’ favorite toppings like melted cheese and ketchup!

Is canned pumpkin good for you?

You might have heard that canned pumpkin isn’t as good for you as fresh pumpkin but that’s actually not true! Some fresh foods will have a higher nutrient content than their cooked or canned versions. But in this case, both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.

What do these pumpkin burgers taste like?

One thing to note about this recipe is that the veggie burgers aren’t as “hearty” or “dense” as your normal Gardenburger or Boca burger patty. They tend to fall apart a bit more easily and are a bit softer. I really enjoyed the different consistency of the burgers. They felt a little “falafel-esque” which was fun to eat. You can’t really taste the pumpkin, but the spices add a nice depth of flavor, while the black beans add tons of protein!

Are these burgers easy to make?

With just 10 minutes of prep time and 20 minutes to cook, these burgers are ideal for a busy weeknight. There is also no chopping involved, which saves tons of time! The only things you may want to chop are the fixings, if needed. These burgers are easy, healthy and delicious – a triple win!

pumpkin burgers on a white plate - black bean pumpkin burgers topped with spinach, tomato, cheese, onions, ketchup

Variations and Substitutions

There are so many different ways to change up these burgers, but here are some of my favorites!

  • Gluten-Free: To make these pumpkin burgers gluten-free, sub the whole wheat pastry flour with a gluten free flour blend.
  • Vegan Version: All you need to do to make a vegan pumpkin burger is to leave off the cheese, or add a dairy-free cheese slice instead. All of the ingredients in the pumpkin burger patties themselves are already vegan-friendly.
  • Spices: You can customize the seasoning of this burger recipe by adding different spices. In the fall, you may want to add herbs like sage, thyme, and rosemary for autumn flavors.

How to Serve

I paired the patties with a simple combination of cheese, sliced onions, sliced tomatoes and ketchup, on a whole wheat bun of course. So satisfying and healthy! You can also serve them with these Air Fryer Sweet Potato Fries on the side – yum!

Top Tips For Black Bean and Pumpkin Burgers

  • Make sure you use canned pumpkin puree with no added sugars or flavoring. Do not use pumpkin pie filling.
  • When you form the patties, the mixture should not stick to your hands too much. If it does, you need more dry ingredients.
  • For a firmer burger, refrigerate the whole burger mix in a bowl for 30 minutes or so, and then make the patties when you’re ready to cook them. They will be firmer and hold together better while cooking.
  • While cooking the patties, if you try to move them too early, they will stick and break apart. When a burger is ready to be moved, it will release easily from the pan or grill.
  • To store, I recommend storing the pumpkin patties in an airtight container in the fridge, and storing the buns and toppings separately. They will keep for up to 4 days.
  • If you’re cooking for a crowd, you can make a big batch of these at once by placing the black bean pumpkin burgers on a baking sheet lined with parchment paper or aluminum foil and baking them in the oven at 325 degrees F for 15 minutes.
pumpkin burgers on a white plate - black bean pumpkin burgers topped with spinach, tomato, cheese, onions, ketchup

Check Out These Other Delicious Burger Recipes and Quick Meals!

If you have tried this easy pumpkin burgers recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

pumpkin burgers on a white plate - black bean pumpkin burgers topped with spinach, tomato, cheese, onions, ketchup
Print Recipe
5 from 5 votes

Pumpkin Burgers with Black Beans and Vegetables

This pumpkin burgers recipe with black beans and vegetables is delicious! They are hearty, healthy and the perfect comfort food. Quick, easy and ready in 30 minutes, they are perfect for a busy weeknight dinner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 2 burgers
Calories: 508kcal
Author: Anjali Shah

Ingredients

Pumpkin Burgers

Fixings

  • crisp leaves of lettuce or baby spinach
  • sliced tomato
  • sliced red onions
  • pickles
  • 2 slices pepper jack or cheddar cheese optional
  • ketchup or BBQ sauce

Instructions

  • Combine all ingredients (black beans through chili powder or cayenne if you’re using it) in a food processor and mix until mostly pureed – with a few chunks of black beans left.
  • Once the bean mixture is at a desired consistency, form into 2 patties.
  • Spray a large skillet with olive oil cooking spray, and cook on medium heat for 5-10 min on each side until lightly browned.
  • Serve on toasted whole wheat buns, with your favorite toppings like lettuce, tomato, and pepper jack cheese.

Video

Notes

Top Tips For Making These Veggie Burgers
  • Make sure you use canned pumpkin puree with no added sugars or flavoring. Do not use pumpkin pie filling.
  • When you form the patties, the mixture should not stick to your hands too much. If it does, you need more dry ingredients.
  • For a firmer burger, refrigerate the whole burger mix in a bowl for 30 minutes or so, and then make the patties when you’re ready to cook them. They will be firmer and hold together better while cooking.
  • While cooking the patties, if you try to move them too early, they will stick and break apart. When a burger is ready to be moved, it will release easily from the pan or grill.
  • To store, I recommend storing the pumpkin patties in an airtight container in the fridge, and storing the buns and toppings separately. They will keep for up to 4 days.
  • If you’re cooking for a crowd, you can make a big batch of these at once by placing the black bean pumpkin burgers on a baking sheet lined with parchment paper or aluminum foil and baking them in the oven at 325 degrees F for 15 minutes.
Adapted from FannetasticFood.com
 

Nutrition

Serving: 1burger | Calories: 508kcal | Carbohydrates: 77g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 328mg | Potassium: 961mg | Fiber: 22g | Sugar: 4g

Posted In…

Burgers ·

You won’t believe how flavorful these burgers can be! Help your budget and your belly with these affordable and nutritious burgers.

These vegan and vegetarian burger patties are the perfect dish for a delicious, balanced meal.

34 responses to “Pumpkin Burgers with Black Beans and Vegetables”

  1. Delicious! Thank you. Will definitely keep this recipe.
    I followed your step by step directions and it came out just perfect.5 stars

  2. Had these tonight and they made the best burgers! I did use roasted pumpkin instead of canned (as that’s not available in Aus) and they were a hit.5 stars

  3. It really looks delicious, but it will be a challenge to make!
    You used a strange combination because of the pumpkin, but that makes it quite special.
    I can’t wait to try it out.

    Thank you.

    • Hi Louise! The pumpkin in this recipe just acts like a binding agent, you can’t really taste it at all 🙂 Also, this is a super easy recipe to make at home if you have a food processor to blend the ingredients together! Hope that helps, I’m sure you’ll love this recipe!

  4. You think you could make this into a “Meat”loaf consistency?

    I’ve been working out and being healthy for about a year and a half now, but now my family is getting in to it… And we like to cook bulk meals…

    If not, this would make a great weekend meal!

    Look forward to reading more from you!

    • Hi Kateri! Hmmm I’ve never tried to make this into a “meat loaf” before — but you could definitely make these in bulk and freeze them for later! Hope that helps, let me know how you like this recipe!

  5. I tried this last night! I just personalized it a bit with caramelized onions, avocado, and fresh salsa in lieu of ketchup. It was a huge hit 🙂

    PS: the suggestion for a hint of cayenne pepper worked out great.

  6. Hi Anjali, I was looking for your veggie patty recipe (made with rolled oats, and one of the ingredients was garam masala). Any chance you can direct me to the recipe? I was unable to locate it again on your site.

    • Hi Irene! While that veggie patty recipe sounds delicious (rolled oats + garam masala? I’m intrigued 🙂 ) – I don’t think I have a recipe like that! Maybe you found it on another blog? Sorry I can’t be more helpful!

  7. A good veggie burger can be life-changing. There are some bad ones, though, and that can be horrifying! Yours is a good version though.

    • Haha that is SO true!! Life-changing vs. horrifying – that is the true spectrum of veggie burgers. I hope this ended up on the life-changing side of the spectrum for you! 🙂

    • That’s a great point! The ingredients for this recipe are definitely very affordable!

  8. This looks like an amazing recipe – I am always on the look out for healthy burger options. I typically use turkey meat for this reason and haven’t yet ventured into the veggie burger scene. I have always been skeptical that I can make a healthy veggie burger without adding fat, because I have read about how some restaurants offer veggie burgers with the illusion of it being a healthy option when it reality, sometimes they have more fat than a normal burger in order to make up for lost flavor. This has given me hope!

    • I totally agree with you Melanie – a lot of restaurant-style veggie burgers aren’t always the healthiest option – usually because they’re not making the patties from scratch and they grill them with a ton of oil/grease on the grill pan. I love making veggie burgers at home because you can control everything that goes into them! I hope this recipe did give you a healthy, vegetarian burger that you enjoyed!

  9. Mmmmm, Mmmmmm. I’ve always got veggie burger experiments going as well, but I never thought to add pumpkin. This is going to be delish.

    • Thanks!! The pumpkin is such a great addition to the burgers – it makes it lighter and slightly sweet, and it’s binding for the patties as well!

  10. This looks spectacular. I love veggie burgers and love pumpkin so the combination of them together is something I know I will love. This really looks delicious!

    • Aww thank you so much Maris! Sounds like we have very similar tastes 🙂 I’m sure you’ll love this recipe!

  11. Even if I am a beef lover, I love veggie burgers. I usually don’t like store bought ones so I need to try this recipe. I love the pumpkin addition.

    • I’m totally with you Sara – I don’t love the store bought veggie burgers either – they just don’t taste fresh enough for me. I hope you liked this recipe when you tried it at home!

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