If you’re one to stock up on canned pumpkin during the fall months, you likely have everything on-hand to make these quick and easy weeknight veggie burgers. Be sure to use 100% canned pumpkin, not pumpkin pie filling. These burgers are warmly spiced and savory thanks to a bit of curry powder. Serve them on buns, open face on toast or on a bed of greens.
Pantry Recipe: Curried Pumpkin Bean Burgers
For the burgers:
- 1 cup rolled oats
- 1 can chickpeas, drained
- 1 cup canned pumpkin*
- 1 tablespoon curry powder
- 1 egg
- 1 tablespoon olive oil
For the tahini-yogurt:
- ½ cup Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
*Not pumpkin pie filling
In a food processor, blend rolled oats into a coarse powder (about 30 seconds); transfer to a medium bowl.
To the food processor add pumpkin, half of the chickpeas and curry powder. Pulse 25-30 times, then scrape down bowl and pulse another 25-30 times. Add reserved chickpeas and pulse 10-15 times, or until the beans are chopped but not pureed (you want some larger pieces for texture). Transfer pumpkin-chickpea mixture to bowl with the oats and stir well to combine.
Because the salt content of curry powders vary, check the mixture for salt now before adding the egg. Add enough salt to taste, then stir in the egg until well combined. Divide mixture and shape into 7 to 8 shape 1-inch thick patties.
Heat half of the oil in a medium nonstick skillet over medium heat. Add patties, 4 at a time, to the pan and cook until heated through, flipping once, about 6 minutes total. Repeat with the remaining 4 patties.
To make the tahini-yogurt, combine yogurt, tahini and lemon juice in a small bowl. Thin with water to desired consistency, 1 tablespoon at a time. Salt to taste.
Serve the burgers topped with the yogurt sauce, buns optional.