How do I achieve the right texture for these pumpkin tempeh burgers?

First, process the tempeh, kale, garlic, and mushrooms in a food processor until they begin to form. Then, add the chives through Sriracha and continue processing until all large pieces are broken down into smaller bits, ensuring a cohesive burger mixture.

What gives these veggie burgers their distinctive flavor profile?

The unique flavor comes from a combination of pumpkin puree, smoky liquid smoke, a touch of Sriracha for heat, and aromatic spices like cumin and paprika, all complementing the earthy tempeh and mushrooms.

Can I prepare the pumpkin tempeh burger mixture in advance?

Yes, you can prepare the burger mixture and form the patties ahead of time. Store the formed patties covered in the refrigerator for up to 1-2 days before baking them according to the recipe instructions.

What are the recommended toppings for these Pumpkin Tempeh Veggie Burgers?

The recipe suggests serving these burgers with fresh broccoli sprouts and homemade caramelized onions, which add a sweet, savory, and fresh contrast to the rich patties.

How many burgers does this recipe yield?

This recipe is designed to yield 6 veggie burgers, each formed from a heaping 1/2 cup of the mixture.

10 years ago

Pumpkin Tempeh Veggie Burgers
[Vegan]

HP By: Heather Poire

Author Bio

Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes, has a... Read More

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Two hearty Pumpkin Tempeh Veggie Burgers on buns, topped with golden caramelized onions and fresh green broccoli sprouts, served on a plate.

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Pumpkin Tempeh Veggie Burgers [Vegan]

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Ingredients You Need for Pumpkin Tempeh Veggie Burgers [Vegan]

1 8-ounce block tempeh, roughly cut into pieces
2 cups Lacinato kale, stems removed, then shredded
2 garlic cloves, peeled and crushed
5 medium Baby Bella mushrooms, cut in half
2 tablespoons chives
1/3 cup pumpkin seeds
2 teaspoons sea salt
2 teaspoons cumin
1 teaspoons paprika
2 teaspoons liquid smoke
2 teaspoons Sriracha, or to taste
1 15-ounce can pumpkin purée
1 cup panko bread crumbs
Broccoli sprouts
Caramelized onions

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How to Prepare Pumpkin Tempeh Veggie Burgers [Vegan]

Preheat oven to 375°F.
Place Tempeh, kale, garlic, and mushrooms into the bowl of a food processor and process for a minute or so until mixture begins to form.
Add chives through Sriracha and process until all large pieces of mushrooms, tempeh, and garlic are broken down into smaller bits.
Pulse in pumpkin until well mixed.
Transfer mixture to a large mixing bowl, fold in bread crumbs . Working with a heaping 1/2 cup at a time form mixture into patties. Place patties on a lightly oiled rimmed baking sheet. Continue until mixture is gone, you should get 6 veggie burgers.
Bake for 10-15 minutes, until bottoms begin to brown then flip and bake an additional 10 minutes.
Remove from oven and serve with your favorite toppings.
To make caramelized onions, thinly slice 1/2 a large onion into rounds, add to a small sauté pan with 1 tablespoon of vegan butter. Cook over medium-low heat, stirring occasionally, until caramelized. About 15-20 minutes.