Just in time for Fall, these easy and healthy Desi Pumpkin Bean Burgers are an excellent alternative to store-bought vegan burgers. Kidney beans, pumpkin, and oats infused with curry powder and cumin, to create a healthy ethnic recipe – that’ll knock your socks off! Served on a bed of alfalfa microgreens and topped with creamy guacamole. Just tuck in! 

It’s not only during the Summer season that our family craves burgers. And of course, being a plant-focused family – we’re always on the hunt for healthy and tasty recipe ideas.

Fair to say, these motivations fuel my activities in the Desi~licious test kitchen, which I’d say, in most cases, lead to creations with an Eastern and Western fusion.

This Desi Pumpkin Bean Burger is the ultimate of healthy eating – with buckets loads of flavour. Plus, it’s satisfying!

This is one of those recipes where you think that looks too complicated! Honestly, that isn’t true.  It’s a matter of throwing everything in, making a patty and “Bob’s your uncle!” These bean burgers are easy to pull off, 100% vegan, and can also be served gluten-free (minus the wheat buns!).

I’d say they’re the perfect choice for meatless Mondays.

Is A Vegan Burger Healthy?

Now that depends on a whole host of factors…

If you’re considering a processed vegan burger, it’s worthwhile to check the ingredients list and the nutrition facts label. You want to look for a short ingredient list – with wholesome ingredients – versus names of ingredients you can’t pronounce.

Store-bought vegan burgers are typically made with beans, lentils, vegetables, and whole grains. Be wary, though, as some are laden with calories, sodium (salt) and preservatives.

It isn’t as easy when you’re eating out, though. It’s hard to know the make-up of your vegan burger, but it doesn’t hurt to talk to the chef and inquire about the ingredients.

In my opinion, your best bet is to cook at home – using nourishing and wholesome ingredients. That way, you have greater control and can even double up the recipe – and freeze for another day.

This creation is hearty, wholesome, and 100% yummy! Not to mention, the impressive nutrient profile – bursting with fibre, protein, vitamins, minerals, and antioxidants, make this pumpkin bean burger recipe diabetes-friendly and heart-healthy too.

Learn how to buy, store and use pumpkin in this guide.

How To Make Desi Pumpkin Bean Burger – Step By Step

1. Start by mashing the kidney beans. I like to keep the bean burgers rustic and do this manually (Image 1).
2. Now add the oat flour, pumpkin puree, spring onions, salt and spices (Images 2-3).
3. Using your hands, create five patties (Image 4). Note, the mixture will be sticky.
4. Place the patties in the freezer for 20 minutes. This will prevent the bean burger from falling apart. After removing from the freezer, shape the patties to resemble a neater burger shape (Image 5).
5. In a medium pan, heat the oil and fry the burgers. You will need to do this in 2 batches (Image 6).
6. To prepare the guacamole, mash the avocados using a fork. Add the cilantro, lemon juice, and chilli flakes and mix well (Images 7-8). Assemble your burger with your favourite add-ins or serve Buddha bowl style. We adore the crunch of alfalfa microgreens, which pair perfectly with all the flavours in this recipe.

Top Tips For Making Desi Pumpkin Bean Burgers

• These burgers do benefit from being dressed with the chilli avocado mash. The creaminess and taste combo go wonderfully well
• If using real pumpkin, the patties will be stickier. You may want to reduce the amount of pumpkin
• Before mashing the kidney beans, rinse and remove any excess water. Ideally, you want them to be somewhat dry
• Keep the kidney beans chunky by mashing with a hand masher – this will help to bind the ingredients
• For best results, freeze the burger patties for at least 20 minutes before frying
• Fry from frozen to ensure they keep their shape and are easier to handle
• Start to fry the burgers on medium-high heat. Once tossed, reduce to medium heat, to ensure they are cooked through
• Avoid fiddling with the patties too much when they’re in the pan. You don’t want to disturb their shape
• Use a flat spatula when tossing and turning your bean burger in the pan. Again, this will help to keep their shape intact
• Best served hot

More Vegan Recipes You May Like

• Baingan Bharta (Indian Eggplant)
• Chickpea Kale Curry Stuffed Spaghetti Squash
• Superfood Vegetarian Chili

What’s the best vegan bean burger you’ve ever had? Have you tried my Desi Pumpkin Bean Burger before? Let me know in the comments below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter!  Can’t wait to see your photos.