This tasty Kickin’ Chipotle Pumpkin Veggie Burger is quick, easy, and a total crowd pleaser! This veggie burger is vegan, gluten-free, freezer-friendly and 100% delicious! This creation is a pumpkin and white bean fusion laced with bold, smoky chipotle peppers and a blend of spices. It’s not too spicy (though you can amp up the heat and make it spicy!) but is certainly intense! These tasty veggie burgers have a duo of chipotle flavor in both the burger and the sauce and are topped with a delicate heap of greens and a buttery avocado smash.
Kickin’ Chipotle Pumpkin Veggie Burgers
- 1 TBSP ground flax seed
- 3 TBSP water
- 1 cup cannellini beans
- 1 cup pumpkin puree
- 1/2 TBSP chipotle peppers in adobo sauce chopped
- 1 clove garlic smashed/minced
- 1/2 cup chopped green onion
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning blend (salt-free Mrs. Dash is my favorite)
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1 TBSP oil
- 1.5 cups old-fashioned rolled oats
- 1-2 cups salad greens and/or microgreens
- toasted burger buns
- 1 ripe avocado
- 1/8 tsp paprika
- a pinch of salt
- ⅓ cup quality vegan mayo (i prefer VEGANISE – refrigerated section)
- 1 tsp fresh lemon juice
- 1 tsp chipotle adobo sauce
- ¼ tsp cajun seasoning blend or to taste
- ⅛ tsp cayenne pepper to taste
- a pinch of salt
To make your flax egg, whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
Next coarsely mash your beans in a large bowl and set aside. For added texture, you can leave some of the beans intact.
Add your pumpkin, chopped chipotle peppers, garlic, and onion to the beans and season with your Italian seasoning blend, salt, garlic powder, paprika, and red pepper flakes, then stir to coat.
Next, grab your oats, you can leave them whole for texture’s sake, chop them, or pulse them in a blender/processor. I usually go with the latter when photographing my burgers since they make a prettier patty – but all three options are delicious so go with whichever method you prefer!
Add a tablespoon of oil and stir in your oats.
Remove your flax egg from the fridge and add it to the bowl.
Stir to fully incorporate and roll the mixture into four balls.
For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
Place burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
READY TO EAT?
Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
Cook for a few minutes on each side until you’re left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I’d skip crowding all four together just because they’re a pain to flip when all up in each other’s business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently nudge the sides of each patty and help form the sides into a perfect disc. Works like a charm!
To make the sauce: simply combine ingredients and whisk! If you have a food processor handy add some of the actual chipotle peppers into the sauce too and blend away!
Slather your buns with chipotle sauce, pile them high with greens and top each with a tasty pumpkin burger. Top with avocado smash and the upper bun and enjoy!
The burger itself is naturally vegetarian, vegan, and gluten-free, so choose your favorite toppings and have fun with it!
No flax? No problem! You can skip the flax and water (aka flax egg) option and use a large egg to act as your veggie burger. Both options yield great results!
Nutrition Facts below are an estimate for the pumpkin patties gathered using an online recipe nutrition calculator. Adjust as needed based on your choice of toppings/bun/extras! xo