Nothing beats a good ol’ veggie burger, especially when it can be made easily at home and is loaded up with nothing but the BEST ingredients.
Not only that, but these white bean & pumpkin veggie burgers are perfect for autumn (or fall, whichever you prefer to call it 😉 ), filling, healthy and affordable.
After putting together these burgers, we actually sat down and filmed a mukbang! If you don’t know what a mukbang is, it is basically a video where Chris and I (in this case) grub in front of the camera while we have a conversation together as well as with our audience. It is a craze that started in Korea and is all over YouTube.
You can check out our mukbang above, digging into these white bean & pumpkin veggie burgers while also sharing 25 facts you may not have known about us!
We’ve both been vegan for over 4 years now, and I think it’s safe to say we have tried and made enough veggie burgers to know what works and what doesn’t work. We wanted to make sure we created a patty that was 1. jam-packed with flavor 2. holds together perfectly after cooking 3. would satisfy anyone’s taste buds, vegan or not. Well let me just tell you, we succeeded, and actually surpassed our expectations. If you’ve been following Chris on Instagram, then you’ll know of his love for all things in a sandwich or wrap. A lot of our followers know him for his famous stacked shots, and we wanted to make a recipe where you would be able to recreate one of those at home!So please make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos! Bonus points if you recreate the famous @consciouschris stack 🙂
Mix the flaxseed meal and water in a small bowl and set it aside for 15 minutes to thicken into a flax “egg”.
In the meantime, grab a medium pan, and add in 2-3 tablespoons of water, along with the onions, garlic, and celery. Sauté until translucent, about 4-5 minutes.
In a food processor, add in the flax “egg”, cooked vegetables and all of the remaining ingredients. Process for 30-45 seconds, or until all ingredients are blended together but still remain a bit chunky. Place into the refrigerator for 10 minutes.
Line a large sheet pan with parchment paper or a silicone baking mat. Remove the dough from the refrigerator and form mixture into patties using a mold or the top ring of a mason jar, then place them onto the lined pan. Each patty should be about 1/3 cup large, and this will result in 8 patties. Place in the refrigerator to set for 20 minutes.
Preheat oven to 375°F. Bake patties for 25 minutes, carefully flip, then bake for another 5-10 minutes or until browned.
Allow the patties to cool completely before assembling your burgers!
Notes
The nutrition facts are for the patties by themselves and do not take into consideration the optional ingredients.
Literally THE BEST veggie burger I have ever had! They are moist, yet not mushy like other veggie burgers and the flavors work so well together. They are perfect for a festive autumnal meal with friends, but they are so good, I would eat them all year round! Thanks Jasmine and Chris!! xx
Melissa, that makes us SO happy to hear!! We worked hard on this and it truly made my day reading this comment. We are so happy that we were able to share them with you 🙂
Want our recipes delivered straight to your inbox?
the latest scoop:
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRejectRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Ooh perfect, I have all of these ingredients on hand! These sound delicious. 😀
★★★★★
Thanks, Sarah!
Great for snacking
A great seasonal veggie burger to stock up on!
I agree! Stock up because it’ll be gone before you know it 😉
White beans and pumpkin are so delicious together! I love that you combined them in burgers.
It is definitely a match made in heaven!
Well if you know me at all, you know that burgers are my go to obsession!! These sound delicious.
Thanks, Sophia! 🙂
Loving this fall burger!! Great idea using white beans in the mix!
★★★★★
Thanks, Anjali!
Literally THE BEST veggie burger I have ever had! They are moist, yet not mushy like other veggie burgers and the flavors work so well together. They are perfect for a festive autumnal meal with friends, but they are so good, I would eat them all year round! Thanks Jasmine and Chris!! xx
★★★★★
Melissa, that makes us SO happy to hear!! We worked hard on this and it truly made my day reading this comment. We are so happy that we were able to share them with you 🙂