Black Bean Pumpkin Burgers

Veggie burgers tend to get a bad reputation for being mere pieces of tasteless cardboard for people who wouldn’t eat a juicy, moist meat burger. Not saying anything negative about vegetarians or vegans, but even those of you who are have to admit coming across a decent burger that isn’t the “veggie” patty is very hard. Well. Here is some good news: black beans make excellent burgers. Even more excellent with the creamy addition of pumpkin.

Serve on a whole wheat bun with spicy cabbage slaw and avocado cream sauce and you finally have a burger that is delicious and mostly vegetarian. I’m definitely not a vegetarian or vegan, so there are certain aspects I can’t compromise, like cheese or the base of my sauce being yogurt. But the recipe is easy enough to adapt to any dietary need. Meat eaters, I dare you to dislike this burger.

Prep Time: 40 min | Bake Time: 10 min
What You Need:

1 (15oz) can black beans, drained well and dried as well as you can
1/2c pureed pumpkin
1/4c chives
1/2c plain breadcrumbs
1 chipotle pepper
1T adobo sauce
2tsp cumin
1T garlic powder
Salt, Pepper to taste

What You Do:
1. Pulse the black beans, chipotle and adobo until mostly pureed, but with some chunks remaining
2. Add all other ingredients and form into 4 (4oz) patties
3. Place in a refrigerator for 30 min
4. Preheat oven to 350F and prep a cookie sheet with a light sheen of cooking spray
5. Bake the burgers for 5 minutes on each side at 350F
7. If you want cheese, add it and continue to bake for one more minutes
8. Build you burger with your favorite toppings and enjoy with a side of sweet potato fries


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