These curried pumpkin black bean burgers – made with quinoa, black beans, pureed pumpkin, and pepitas – are loaded with plant-based protein and full of spicy flavor. Vegan and gluten-free.
Whew! It’s been a crazy week – being sick has made getting things done a lot harder. For instance working out – that’s been on hold until I feel better. And blogging – I haven’t had the energy to cook let alone sit in front of the computer at night so that is why I haven’t really posted lately. In addition, this weekend was my bachelorette party so I’m not exaggerating when I say things have been a little cray cray.
More on the bachelorette party (which was amazingly awesome) later, for now I have a tasty little veggie burger to share. I actually made the burgers last weekend and I’ve already had several requests for the recipe after posting a photo on Instagram so I figured I better share it soon.
The recipe idea came about after I roasted a pie pumpkin on Saturday and had a big tupperware container of fresh pumpkin in the fridge that needed to be used. I’ve made black bean burgers with sweet potatoes before so I thought I’d try my hand at a burger with pumpkin. Everything tastes better with pumpkin, right?
The best part about making these burgers on the weekend… you get to eat them for lunch all week. I highly recommend storing any leftover burgers in a tupperware container after they’ve been cooked and cooled and then reheating them on 350° in the toaster oven or regular oven. You can also reheat them on the stove top as well.
Instead of serving…