Pumpkin and pulses burgers


Perfect in with burger buns, wraps (maybe in a smaller version!) or just as they are. Here I served them with some homemade vegan mayo and they had a lot of success.

Pumpkin and pulses burgers

Time: 25min +30min baking
Level: easy


450g chickpeas or grass pea
450g pumpkin
100g breadcrums or oat bran
20g nutritional yeast
1 tsp tumeric
2 tsp curry powder
1 tsp thyme
1/2 tsp salt
1/2 tsp garlic powder
2 tsp tomato paste
Paprika and pepper q.s.

Chop the pumpkin and cook it in a pot, covered with boiling water. In about 10 minutes you should be able to pierce it with a fork. Drain the water and let the pumpkin cool.

Blend the pulses and move them to a large bowl. They don’t need to be evenly smooth, this will give the burgers a better texture. Blend the pumpkin with the spices, herbs and tomato paste. 

Combine the pumpkin mix with the legumes and mix well. Shape your burgers on a baking tray covered with parchment paper. Brush them with some olive or seeds oil (optional) and bake at 180°C for 30 minutes ca.  

Let cool slightly before serving.

Let me know if you try them and tag me on social media so I can share your pictures: you can find me on instagram and facebook as @veganaesthete.


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