Burgers are one of the most reliable staples to be found in any cook’s arsenal. They are infinitely adjustable, easily prepared, and universally enjoyed, and many satisfying meals both past and present can be attributed to the humble patty. Pumpkin puree is the secret ingredient holding these particular patties together in this crowd-pleasing, protein-packed formula.

Pumpkin Power Burger [Vegan]

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For the Pumpkin Patties:

  • 2 tablespoons (30 ml) olive oil, divided
  • 2 cloves garlic, minced
  • 1 cup (160 g) diced onion
  • 1 teaspoon balsamic vinegar
  • 1 (14-ounce [392 g]) can (1¾ cups [360 g] cooked) chickpeas, drained
  • 1/2 cup (120 g) pumpkin puree
  • 1 tablespoon (11 g) yellow mustard
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup (60 g) plain, unsweetened vegan protein powder
  • Salt and ground black pepper

To Serve:

  • Mustard
  • 6 to 8 burger buns
  • Sliced tomatoes
  • Arugula


  1. To make the patties, heat 1 tablespoon (15 ml) of the olive oil in a medium skillet over medium heat. When shimmering, add the garlic and onion, and sauté until aromatic and lightly golden brown, 6 to 8 minutes. Add the balsamic vinegar, scrape the bottom of the pan to get up all the brown bits, turn off the heat, and let cool for about 10 minutes.
  2. In a separate bowl, roughly mash the beans with a fork or potato masher. You want to keep the texture fairly coarse so that the burger maintains a satisfying bite. Add the pumpkin puree, mustard, cumin, oregano, and protein powder, mixing well to incorporate. Add the sautéed vegetables and mix thoroughly, making sure that there are no pockets of dry ingredients remaining. The mixture should be soft but manageable, something you can easily mold into patties that will hold their shape.
  3. Season with salt and pepper to taste.
  4. Measure out between 1/3 to 1/2 cup (80 to 120 g) of the burger mixture for each patty, and form them into round, flat pucks with slightly moistened hands. You should get 6 to 8 burgers.
  5. Clean and dry the skillet before returning it to the stove over medium heat. Heat the remaining 1 tablespoon (15 ml) oil and cook the patties, 3 at a time, being careful not to crowd the pan. Sear on the first side by letting them cook, undisturbed, for 10 to 15 minutes, until evenly golden all over. Flip and cook for 10 minutes longer, until equally brown.
  6. Remove from the pan and repeat with the remaining patties.
  7. To serve, spread mustard on the bottom buns and top with layers of sliced tomatoes, the patties, and a few arugula leaves, then finish with the top bun.


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