Pumpkin Quinoa Veggie Burgers

Thyme and sage provide a nice accent to pumpkin and BBQ flavors in this quick and easy vegan gluten-free Pumpkin Quinoa Veggie Burgers recipe.

Prep Time 20

Cook Time 20

Total Time 40

Servings

Ingredients

15.5 oz canned kidney beans low sodium, rinsed and drained
1 cup quinoa cooked
1/2 cup old fashioned rolled oats dry
1/2 cup canned pumpkin puree
1/4 cup pumpkin seeds optional
1 Tbsp. BBQ sauce - see recipe
1 tsp. dried thyme
1/2 tsp. ground sage
olive oil or coconut oil spray optional

Instructions

Preheat oven to 375 degrees.
Add all ingredients (except cooking spray and pumpkin seeds) to a food processor fitted with the S blade and pulse several times to mix.
Scrape down the sides with a spatula, add pumpkin seeds and pulse a few more times until mixed and clumping together.
Scrape ingredients into a mixing bowl and form into patties by scooping mixture with a large spoon and rolling and flattening it between your hands.
Line a baking sheet with parchment paper and place patties on baking sheet.
Apply one quick spritz of oil to each patty, spread with fingertips, turn patties and spritz the other side.**
Bake for approximately 10 minutes, turn patties and bake for another 10 minutes or until they appear lightly browned.***

Notes

Recipe makes approximately 6 patties.

Add 15 minutes to prep time if quinoa needs to be cooked.

*Be sure to use gluten free oats if you are gluten intolerant.

**Spritzing with oil creates a crispier patty, but it is not needed to prevent sticking.

***I use my toaster oven with the convection setting on. If you are using a conventional oven, you may need to bake the patties a little longer.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition