Veggie burgers have a reputation problem, mostly because so many recipes produce something dense, gummy, or falling apart in your hands. Pumpkin puree does two jobs here: it binds the patties, and its sweetness goes well with chipotle and cumin. Without it you taste mostly beans. These are solid enough for a weeknight dinner and interesting enough to serve to guests who might not usually reach for a meatless option. Pulsing the mixture in a food processor rather than pureeing it keeps some texture in the patties, which is the difference between a burger and a paste.
The cilantro yogurt sauce, blended with mayo and lime, is sharp and cooling against the chipotle heat. No complaints. Make the patties ahead and refrigerate them for up to a day before cooking: the mixture firms up and they hold together better in the pan. Serve on whole wheat rolls with romaine for crunch. This is the veggie burger we make when meat-eaters are coming too.
Pulse the Black Bean and Pumpkin Burger Mixture
Add the drained black beans, pumpkin puree, whole wheat bread crumbs, chipotle sauce, roughly chopped garlic, beaten egg, cilantro leaves, hot sauce, ground cumin, sea salt, and black pepper to a food processor. Pulse several times to combine into a chunky mixture that still has some texture. Do not puree it smooth.
Form and Pan-Fry the Patties
Heat enough canola oil in a large nonstick skillet over medium heat to coat the bottom. Use your hands to shape the mixture into burger-sized patties. Working in batches, cook each patty for about 5 minutes until browned and crisp on the bottom, then flip and cook for another 5 minutes. Transfer to a paper towel-lined plate while cooking the remaining patties.
Blend the Cilantro Yogurt Sauce and Assemble
Blend the Greek yogurt, mayonnaise, lime juice, cilantro leaves, and a pinch of salt until smooth. Taste and adjust with more lime juice or salt as needed. Place romaine leaves on the bottom sandwich roll halves, set a patty on top, and spread the yogurt sauce on the top halves before closing each burger.
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Black Bean-Pumpkin Burgers with Cilantro Yogurt Sauce
- Total Time: 40 minutes
- Yield: About 10 patties
Description
These pumpkin burgers are satisfying yet light, with pumpkin’s inherent sweetness pairing well with smoky chipotle and bright cilantro.
Ingredients
- 2 cups cooked black beans, drained and rinsed
- 1 1/2 cups pumpkin puree
- 1 1/4 cups whole wheat bread crumbs
- 2 tablespoons chipotle sauce
- 1 medium garlic clove, roughly chopped
- 1 egg, beaten
- Handful of cilantro leaves
- A few dashes of hot sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- About 3 tablespoons organic canola oil, for frying
- 5 ounces full fat plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- 1/3 cup packed cilantro leaves
- Pinch of salt
- Romaine leaves
- Sandwich rolls, halved
Instructions
- In a food processor, combine all ingredients except canola oil. Pulse to combine – do not puree, as mixture should remain a bit chunky.
- Heat a large nonstick skillet over medium heat and add enough canola oil to coat the bottom. Using your hands, form mixture into burger-sized patties. Working in batches, cook patties until browned and crisp on the bottom, about 5 minutes, flip, and cook for another 5 minutes. Transfer to a paper towel-lined platter while cooking remaining patties.
- In a blender, combine yogurt, mayonnaise, lime juice, cilantro and salt. Puree until smooth. Taste and season with more salt or lime juice, if needed.
- To assemble, place romaine leaves on bottom sandwich roll halves and top with pumpkin burgers. Spread yogurt sauce on top sandwich roll halves, close and serve immediately.
Notes
- Pulse the mixture, don’t puree it — a completely smooth mixture turns pasty and won’t hold its shape in the pan.
- Let the patties firm up in the fridge for at least 30 minutes before cooking, or they can be fragile to flip.
- Cook the first side undisturbed for the full five minutes; moving the patties too soon breaks them apart.
- The cilantro yogurt sauce keeps for up to three days refrigerated — the color darkens slightly but the flavor holds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 8
- Carbohydrates: 35
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Why do the burgers need whole wheat bread crumbs?
The bread crumbs absorb moisture from the pumpkin puree and help bind the patties so they hold their shape in the pan. Without enough binders, the mixture can be too wet to form firm patties.
Can I bake the patties instead of pan-frying them?
Yes. Place formed patties on a lightly oiled baking sheet and bake at 375°F for about 20 minutes, flipping once halfway through. The exterior will be less crisp than pan-frying but the patties will still hold together and cook through.
How long will the cilantro yogurt sauce keep?
Store the sauce in an airtight container in the refrigerator for up to three days. The color may darken slightly as the blended cilantro oxidizes, but the flavor remains good. Stir before serving.
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