Pumpkin Veggie Burgers (Gluten-Free, Oil-Free option)
After many years cooking delicious vegan food for myself and my loved ones and a couple more spent developing recipes to share with the world, can you believe I still didn't have a go-to Veggie Burger Recipe?
What actually inspired me to try and come up with one was our beautiful summer garden bounty. As I was peeking between the leaves and letting the beauty of it all inspire me, I found my mind starting to wander towards the early signs that our little patch of deliciousness was in fact beginning to display the hues of a fall garden !
And sure enough, some of the most glorious vegetables one can imagine were already there, ready for the picking: winter squash! Pumpkin, butternut, sweet dumpling, kuri squash... these have to be some of my all time favorite veggies and, for the first time ever, I get to pick my own straight off the vine, lovingly nurtured from the moment a small seed was given to the earth to this very special, magical, almost sacred moment of turning this awe-inspiring plant into a nourishing meal for our souls and bodies.
Nourishing, but also out of this world delicious. And I'm really not saying that because it's my veggie burger recipe ! I mean it! The squash and onion create a very sweet flavor and the texture is close to perfect. If you don't like crumbly burgers that never seem to hold together or require oodles of oil to stop them sticking to the pan, this one's for you.
The only additional step I might recommend is to perhaps squeeze out the excess liquid from the grated squash if yours is particularly moist. I used a small squash similar in texture to a kabocha squash, probably half-way between pumpkin and butternut. A little stringy but not excessively moist. There was no need for me to squeeze any liquid out but your choice of squash might require it…
This recipe will make a small batch of veggie burgers , probably about 4. Don't hesitate to make a lot more and freeze the patties to have super quick and nutritious meals ready for the weeks to come!
Winter Squash Veggie Burgers
For 4 large burgers
150 g (3/4 cup) finely grated squash
1/2 a red onion, very finely chopped
150 g (3/4 cup) cooked red beans
35 g (1/3 cup) oats
30 g (1/3 cup) chickpea flour
40 g (1/2 cup) textured soy protein
1 clove of garlic, grated
1/2 tsp salt
a generous pinch of black pepper
In a large bowl, use a potato masher to roughly puree the beans. Some whole beans left intact are fine.
Add in the squash, onion, garlic, salt and pepper and mix well using a wooden spoon.
Fold in the oats and chickpea flour, mixing well in between.
On a chopping board using a sharp knife, reduce the size of the textured soy protein until the chunks are about pea-sized. Some larger and smaller chunks are fine.
Add to the mixing bowl and mix well.
Cover the bowl and refrigerate for at least two hours.
When ready, form the patties. You can use your hands or, if you want them very neat, roll out the "dough" between two sheets of compostable parchment paper to about 1/2 an inch (a little under 2 cm) and use a large glass to cut out perfect circles.
At this point, you can freeze them or cook them as follows.
If using a non stick pan, you can simply preheat and cook the burgers for about 7-8 minutes, flipping half-way through. If you want them crispier and even more delicious, add a little bit of high quality olive oil to the pan before cooking.
Serve as soon as ready!
If you try them, tag us on Instagram!!!