Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

Subscribe to our Newsletter
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Pumpkin Burger

  • servingsServingsPortions 4
recipe image Burger à la citrouille
For the patty
  • 1 1/2 cups canned chickpeas, drained
  • 1 tbsp ground flax seed
  • 1 cup pumpkin puree
  • 1 small onion, chopped
  • 1 1/2 cups rolled oats
  • 1 tsp dried rosemary
  • 1 tsp paprika powder
  • 1/2 tsp mustard
  • 3 tbsp water
  • salt and black pepper, to taste
For the burger
  • 4 Violife Cheddar Style Slices
  • 4 whole grain buns
  • lettuce
  • 5 to 6 mushrooms, sliced
  • 1/2 cup pomegranate seeds
  • 4 tbsp vegan mayonnaise
  1. In a pan heat olive oil and sauté the onion for 2-3 minutes. Set aside.
  2. Heat some more oil and sauté the mushrooms for about 3 minutes.
  3. Using a fork mash the chickpeas, the pumpkin puree and oats.
  4. Add paprika, rosemary and mustard as well as the flaxseed mixture. Season to taste.
  5. Create 4 burger patties.
  6. Heat some oil and cook the patties for about 2-3 minutes on each side.
  7. Serve the pumpkin patties on whole wheat buns with lettuce, mushrooms, mayonnaise, and top them with pomegranate seeds and a slice of Violife Cheddar Style.
  8. Serve with potato wedges.
  9. In a bowl combine the flaxseeds with water and let rest.

Related Recipes

 

Related products