High Protein Veggie Burgers
I love how quick and easy these High-Protein Veggie Burgers are! Packed with black beans and hearty veggies, they’re super satisfying, healthy, and completely ready in just 30 minutes, perfect for a busy weeknight.
Servings: 2 burgers
Calories: 502kcal
Ingredients
Pumpkin Burgers
- 1 15oz can black beans rinsed and drained
- ⅓ cup canned pumpkin puree not pumpkin pie filling
- 1 tbsp whole wheat flour use GF oat flour for a gluten free version
- 1½ tsp ground cumin
- ¼ tsp garlic powder
- ½ tsp chili powder
- ⅛ tsp cayenne pepper optional for added spice
- olive oil cooking spray
- 2 whole wheat burger buns recommend sprouted wheat buns for higher protein content
- salt and black pepper to taste
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.
Notes
- My #1 Tip for making the best high-protein veggie burgers is to chill the mixture before forming the patties. I’ve learned the hard way that if the mixture is too soft, the burgers can fall apart while cooking but letting it sit in the fridge for 30 minutes makes all the difference! The patties firm up beautifully, hold their shape, and cook up perfectly. Trust me, it’s worth the wait!
- Pumpkin Puree: I always use canned pumpkin puree with no added sugars or flavors. Pumpkin pie filling won’t work, it’s way too sweet.
- Forming Patties: The mixture shouldn’t be too sticky when shaping the patties. If it is, I just add a little more flour to get the right consistency.
- Cooking Tips: If I try to move the patties too soon, they tend to stick and break apart. I wait until they naturally release from the pan or grill before flipping.
- Big Batch Cooking: If I’m feeding a crowd, I bake a big batch in the oven at 325°F for 15 minutes. It’s the easiest way to make a lot at once.
Nutrition
Serving: 1burger | Calories: 502kcal | Carbohydrates: 63g | Protein: 27g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 1219mg | Potassium: 889mg | Fiber: 22g | Sugar: 4g