Project Body Smart | Healthy Recipe, Pumpkin Veggie Burger


Healthy Recipe, Pumpkin Veggie Burger

A light and flavorful pumpkin veggie burger with white beans and quinoa. Both vegan and gluten-free and bursting with fresh fall flavors like sage and rosemary. Quinoa flour and gluten-free breadcrumbs imitate the burger consistency.  Makes six servings of 187 calories each.


  • 2 cups boiled cubed pumpkin
  • 1 can white beans rinsed and drained
  • 1 head oven roasted garlic
  • 1 tablespoon chia seeds
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 cup cooked quinoa
  • 1/2 cup diced red onion
  • 1/2 cup quinoa flour
  • 1/2 cup gluten free panko breadcrumbs plus more for dredging
  • 2 tablespoon coconut oil more ad needed for cooking


  1. In a food processor combine pumpkin, white beans, garlic, chia, salt, sage and rosemary. Pulse a few times until everything is broken up and mixed together.
  2. Place mixture in a large bowl and add quinoa, red onion, quinoa flour and gluten free panko. Mix until smooth.
  3. Freeze mixture for 30 minutes (to help the patties firm up and stay together while cooking).
  4. Heat coconut oil in a large pan and form large handful of mixture into circular round patties. Lightly dredge in additional panko breadcrumbs and pan fry on both sides for a few minutes until browned. Repeat with remaining veggie burger mix.
  5. Serve over salad or on gluten free bread with tomatoes, alfalfa sprouts, and hummus.

From Country Living

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