The pumpkin season is going strong, but somehow I’m not that much into all those sweet pumpkin treats. However pumpkin is the staple piece in the autumn table, so I decided to try a little something more savory instead. And first thing coming in my mind was a burger. I mean, who doesn’t love burgers? At least I’m a big fan, and the beet falafel burger is the most read recipe on the blog so far. So that pretty much sums it up: Burgers are the thing.
This version made with yellow pumpkin, earthy chickpeas and a mixture of warming spices, is the perfect combo for your fall barbeque, a game night dinner or just to that cozy get-together with your friends. I like to serve mine with homemade gluten free oat rolls, lots of fresh veggies and pickles.
Hope you love it! Here are the instructions:
The Burger Patties
(makes approx. 9 thick patties)
1 cup grated yellow pumpkin
1 can (400g) chickpeas
juice of half a lemon
1 tbsp extra virgin olive oil
2 cloves of garlic
1 tsp salt-free curry powder
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
salt & pepper to taste
2 flax eggs*
3-4 tbsp brown rice flour
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Peel and grate the pumpkin. Transfer to a fine-mesh strainer and press out as much excess liquid as possible. Transfer to a large bowl.
- In a food processor fitted with an s-blade, blend the rinsed chickpeas, lemon juice, olive oil, garlic cloves and all the spices until an even paste comes out.
- In a large bowl mix the grated pumpkin with the chickpea-mixture, flax eggs and brown rice flour. Stir well to combine. Add a bit more flour, if the batter comes out too wet.
- Form the batter into 8-10 even-sized balls and flatten until about 2 cm thick patties. Bake about 30-35 minutes and remove from the oven.
Serve with your favorite buns, I used these homemade gluten free wholegrain oat rolls. Stuff with lots of fresh veggies, pickles, different sauces, etc. and enjoy! 🙂
*How to make a flax egg? Mix 1 tbsp flaxseed meal (ground flaxseeds) with 2 ½ tbsp water, let set for five minutes.
Thanks for reading, happy Saturday! 🙂