Pumpkin may seem like a strange base for a burger but this mix of flavors is sure to surprise!
Pumpkin not only adds flavor, but a healthy dose of nutrients. A cup of pumpkin puree has just 49 calories and includes 3 grams of fiber and a mix of vitamins, minerals and antioxidants.
When buying canned pumpkin be sure to choose 100% pure pumpkin. Stay clear of pumpkin pie mix, as it’s full of sugar.
Leftover cooked patties can be stored in the refrigerator for up to a week. They’re an easy on-the-go lunch option and can be eaten warm or cold. To freeze for later, cook per instructions, let cool, freeze on a baking sheet for 3-4 hours and then transfer to a freezer bag. To enjoy, remove as many as you need and heat them up for a quick meal.
For a traditional burger style, serve between 100% whole grain bread topped with greens, onion, tomato, guacamole, hot sauce or sweet & spicy BBQ sauce. This patty is also delicious over a bed of leafy greens.
I used this stand mixer for this recipe: Tilt-Head Stand Mixer *Note this is an affiliate link.
Plant-Based Pumpkin White Bean Patties
- Preheat oven to 375 degrees F.
- Place all ingredients in the mixing bowl of a stand mixer fitted with a flat beater. Mix until fully combined and only a few beans remain.
- Form mixture into 8-9 patties. Place on a cookie sheet lined with parchment paper.
- Bake for 30 minutes, or until patties are firm.
- Serve warm on a whole grain bun or bed of leafy greens with toppings of choice: avocado, hot sauce, mustard, greens, tomato, etc.
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