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 🙂

Autumn White Bean & Pumpkin Veggie Burgers {healthy + gluten & oil-free}

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★★★★★

5 from 3 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 8

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Description

These white bean & pumpkin veggie burgers are healthy, easy to make, jam-packed with flavor and will satisfy anyone’s taste buds, vegan or not!

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Ingredients

• 1 tablespoon flaxseed meal + 3 tablespoons water
• 1 cup gluten-free quick oats
• 1 (15.5 oz.) can cannellini beans, drained and rinsed
• 1 cup pure pumpkin purée
• 1/3 cup cooked quinoa + 2/3 cup cooked brown rice (or use all brown rice or all quinoa)
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 1 tablespoon hot sauce (optional)
• 1 tablespoon vegan Worcestershire sauce (optional)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• 1/4 teaspoon freshly ground black pepper

To assemble:

• 8 vegan burger buns
• 1 avocado, sliced
• 1 tomato, sliced into rounds
• 1/2 red onion, diced
• 1/2 head lettuce
• Condiments. such as ketchup, mustard, mayo, etc.

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Instructions

1. Mix the flaxseed meal and water in a small bowl and set it aside for 15 minutes to thicken into a flax “egg”.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 375°F. Bake patties for 25 minutes, carefully flip, then bake for another 5-10 minutes or until browned.
6. 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.

• Prep Time: 10
• Cook Time: 35
• Category: Entree

Nutrition facts label provided by Nutri Fox.

This recipe is a part of a savory pumpkin recipe series Chris and I have put together both here on the blog and on our YouTube.