The Big Mac Pumpkin -
Not the pumpkin burger I'm talking about!
You might think the combo of pumpkin and burger wouldn’t work, but this delightful recipe proves otherwise. I’ve adopted this recipe from Very Vegan Holiday’s recipe for Black Bean and Pumpkin Chipotle Burgers and it turned out delicious!
I think the addition of hot sauce gives the recipe an added kick and will certainly warm you up on those chilly autumn days! And, as Very Vegan Holiday suggests, this is a perfectly filling meal before heading out for trick or treating on Halloween!
1 can black beans, drained and rinsed
1/2 cup canned pumpkin puree (NOT pumpkin pie mix!)
2 teaspoon hot sauce (of your choice)
1/4 cup flour (plus extra for flouring hands, etc.)
1/2 tsp garlic powder
1/4 tsp chili powder
Salt and pepper to taste
Vegetable oil for frying
Four hamburger buns
For the Spread:
4 tablespoons vegan mayonnaise
1 teaspoon hot sauce
Start by mashing the black beans until there are no whole beans left. Mix in the pumpkin puree, hot sauce, flour, garlic and chili powder. Add in salt and/or pepper to taste. Divide the mixture into four even patties (the extra flour will come in handy at this point as they will be very sticky). Heat a large skillet over medium-high heat with a few tablespoons of vegetable oil (enough to cover the bottom of the pan). Cook patties on each side for about 2 – 3 minutes, until brown and crispy. Drain on paper towels before serving.
For the spread, mix together vegan mayo and hot sauce. Spread on buns, place patty on bun and top with spinach, salad, sprouts and/or other toppings, if desired.
Serve immediately with some sweet potato fries and enjoy!
Photo courtesy of Very Vegan Holiday
(I ate mine too fast and didn't even get a photo!)