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Pumpkin White Bean Veggie Burgers
These pumpkin white bean veggie burgers are full of simple fall flavors. Easy to make, gluten free, vegan and ready in under 30 minutes,
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Course:
dinner
Cuisine:
American
Prep Time:
5
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
Servings:
5
Author:
Samantha Rowland
Ingredients
1
can cannenili beans
-
or white kidney beans, rinced and drained
1/3
cup
pumpkin puree
1
tbs.
chia seeds
1
tbs.
coconut flour
1
tsp.
garlic powder
1
tsp.
turmeric
1/4
tsp
sea salt
5-6
fresh sage leaves
-
chopped
1/4
cup
roasted
-
unsalted sunflower seeds
1-2
large handfuls of kale
-
chopped
Instructions
Preheat oven to 400F.
Rinse and drain the beans.
Add 2/3 of the can of beans to the dish. Mash with the back of a fork.
Add pumpkin puree and chia seeds and stir.
Add coconut flour, garlic powder, turmeric, salt, chopped sage leaves and stir to combine. Taste for salt and flavor.
Add sunflower seeds and chopped kale and the rest of the rinsed, drained beans. Combine until all the kale is stirred in and well combined.
Divide the mixture into 5 or 6 portions, Form burger patties, making sure to press the mixture together firmly between your hands.
Add foil or parchment to a baking sheet for easy clean up. Spray with nonstick (( use coconut oil). Place burgers on the pan.
Place in the oven for 15 minutes. Flip burgers and cook 5 minutes on the other side.
Remove from oven and enjoy with your favorite toppings.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
101
Fat
1
g
Carbohydrates
19
g
Fiber
6
g
Protein
6
g
Where does nutrition info come from?
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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