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
