I like to incorporate a few vegan and vegetarian meals in our meal rotation, and these Chipotle Pumpkin burgers are a delicious option. In winter, I will often peel and chop a whole pumpkin into pieces and roast all the pumpkin at once. I then portion it into different meals for use during the week. This takes a lot of effort out of weeknight dinners and I have a stash of cooked pumpkin on hand for easy future meals.
Our little home adores hot, spicy food. But for some, the chipotle peppers in adobe sauce have a little kick to them. Please adjust the chilli peppers in this recipe to suit your tastes. Now, the oats are necessary. They help keep the pumpkin in a burger shape. If you are gluten free, please check that your burger buns and oats are gluten free as well.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup cooked cannellini beans
- 1 cup roasted pumpkin pieces
- 2 tbsp chipotle peppers in adobe sauce, finely chopped
- 2 cloves garlic, minced
- 2 spring onions, sliced
- 3 tsp dried oregano
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 egg, lightly beaten
- 1 tbsp olive oil
- 4 x burger buns
- Iceberg lettuce, torn up
- 1/2 red onion, chopped
- 1 handful cherry tomatoes, quartered
- 1 avocado, sliced
- Fresh lime, to serve
Instructions
Gently pulse the rolled oats in the blender to cut them up a little finer, and set them aside. Roughly mash together the cannellini beans and the pumpkin with the chipotle peppers, garlic, spring onions, oregano, paprika and chilli flakes. Stir through the egg and a drizzle of olive oil. Season with salt and pepper.
Roll the mixture into four balls and then shape into burger patties from there. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc. Place the burgers onto a plate, cover and refrigerate as you prep your buns, salad and toppings.
When you're ready, in a heavy based pan heat some oil over medium to high heat. Cook for a few minutes each side, until they're golden brown and warmed through the centre. Serve on toasted buns, with your choice of toppings.
