Pumpkin Black Bean Burger Patties
Soft, flavorful pumpkin black bean burger patties made with pantry spices. These patties are perfect for burgers, wraps, or as bite-sized appetizers.
Servings 10 patties
Ingredients
- 1.5 cups black beans cooked or canned
- 1.5 cups pumpkin mashed
- ¼ cup ground flaxseeds
- ¼ cup almond flour
- ½ cup onion finely chopped
- 1 teaspoon garlic chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon black salt or chaat masala
- ½ teaspoon garam masala powder
- ¼ cup cilantro leaves chopped
- ¼ cup mint leaves chopped
- ½ cup cornflakes crushed, optional
- 1 tablespoon oil for cooking patties
- ½ teaspoon salt
Instructions
- Start by mashing the black beans gently. You want some texture, not a smooth paste.1.5 cups black beans
- Add the mashed pumpkin, onion, garlic, spices, flaxseed powder, almond flour, and chopped herbs.1.5 cups pumpkin, ¼ cup ground flaxseeds, ¼ cup almond flour, ½ cup onion, 1 teaspoon garlic, ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon black salt, ½ teaspoon garam masala powder, ¼ cup cilantro leaves, ¼ cup mint leaves, ½ teaspoon salt
- Mix everything until it forms a soft dough. If the mixture feels sticky, let it rest for 5 minutes. This short rest helps the flaxseed absorb moisture and makes shaping easier.
- Shape into patties or small rounds, depending on how you plan to serve them.
- Optionally, roll each patty lightly in crushed cornflakes.½ cup cornflakes
- Heat a shallow pan, add oil, and cook on medium heat until both sides turn golden and crisp.1 tablespoon oil
- Lower the heat if they are browning too quickly; slow cooking helps them firm up without burning.
- Flip gently and avoid overcrowding the pan for even browning.
Notes
Tested Tips from My Kitchen
- Rinse and drain canned beans very well. Extra moisture means you’ll need more binding.
- A slightly coarse mash gives the patties a better texture.
- Resting the mixture for a few minutes makes shaping much easier.
- Smaller patties work great for appetizers and lunch boxes.
- Pumpkin can be steamed and lightly mashed, or you can use pumpkin puree.
- I sometimes use leftover spiced mashed potatoes instead of pumpkin puree to make these bean cakes.
Nutrition
Calories: 98kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 188mg | Potassium: 209mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1598IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
