While doing research for this recipe, I found that there are actually a handful of pumpkin burger patty recipes available on various food websites, and they all use white beans as the key ingredient along with pumpkin puree. However, none of the recipes utilized traditional pumpkin spices. Instead, most rely on corn, peppers and other usual suspects found in a veggie patty. Because I wanted to stay true to the pumpkin taste, yet have it hold up as burger patty, I put together my own version, using pumpkin puree, chickpeas (any white bean would work well), traditional pumpkin spices, and some tarragon to add a little savory flavor. To keep with the pumpkin theme, I also cut back heavily on the recommended amount of breadcrumbs and compensated with ground pecans – which, of course, goes well with any pumpkin dish! I also substituted traditional condiments with a maple dressing…again, to compliment the spicy pumpkin taste.
Whether you are a fan of pumpkin, or just a lover of veggie burgers, I suggest you give this one a try. And while the upcoming autumn season is the optimal season, I’m sure that you’ll enjoy these any time of the year!
Pumpkin Pecan Patties with Maple Vinaigrette
Makes 4 to 6 burgers
1 15.5 oz can chick peas (or any type of white bean)
1-1/3 cup pumpkin puree
1/2 tspn allspice
1/2 tspn nutmeg
1/2 tspn ginger
1 tspn cinnamon
1 tspn tarragon
1 tbspn chives
1-1/2 cups finely grounded pecans
1/2 cup breadcrumbs
salt and pepper to taste
Preheat oven to 375˚. Combine beans, pumpkin, spices, tarragon, chives and egg in a food processor. Mix until well combined. Fold in pecans and breadcrumbs, season with salt and pepper. Place the mixture in the refrigerator for at least 1 hour, or in the freezer for 20-30 minutes. After you remove mixture from the fridge/freezer, gently scoop a generous handful and shape into a patty (makes a total of 4 to 6 patties).
Place the patties on a lightly sprayed baking sheet. Bake for 40 minutes, flipping once halfway through baking.
plated with a side of vegetables or rice, on a bun with a side of chips, or over a salad.
Drizzle with Maple Balsamic Vinaigrette.
Maple Balsamic Vinaigrette
1 tbspn balsamic vinegar
1/4 cup maple syrup
2 tspn dijon mustard
salt and pepper to taste
1/4 cup extra virgin olive oil
Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a bowl, whisk together. Slowly add the olive oil in a steady stream with continuing to whisk.