These burgers are soft and sweet with an occasional piquant sour crisp. Perfect for a light dinner with a salad on the side, and delicious as a vegan burger in between whole-grain bread.

Pumpkin Burgers [Vegan]

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  • 1 1/2 cup pumpkin flesh
  • 1 medium-sized onion
  • 3 - 4 mushrooms
  • 1/2 bell-pepper
  • 4 - 6 slices sun-dried tomatoes
  • 1 - 2 tbsp hemp seeds
  • 2 tbsp chickpea flour
  • 1 tbsp semolina (can be replaced with rice flour)
  • Vegetable oil for frying
  • Salt and pepper to taste
  • Dried herbs (thyme or marjoram are perfect)


  1. Grate the  pumpkin using a fine rasp. Place it in a deep bowl, add salt and stirr well. Set aside for a couple of minutes.
  2. Chop the onion, bell-pepper and mushrooms and stir-fry them briefly until soft. Next, blend them in a blender or a food processor till puree consistency.
  3. Chop the sun-dried tomatoes.
  4. Mix the grated pumpkin, vegetable puree and tomatoes together.
  5. Add the chickpea flour, semolina and hemp seeds and stir. Add salt and pepper to taste and herbs (optional). Allow the mixture to cool for 30 minutes in the refrigerator.
  6. Heat the oil in a deep skillet. Using two tablespoons, form the burgers and bake them over medium heat on both sides until golden brown.

Nutritional Information

Total Calories: 359 | Total Carbs: 50 g | Total Fat: 12 g | Total Protein: 19 g | Total Sodium: 36 mg | Total Sugar: 13 g Nutrition information does not include added oil from frying. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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