I found quite a few recipes online so I knew I wasn’t crazy about wanting to try one. However, all of them had cinnamon, allspice, cloves, etc. Nothing against those spices, but get in the pie and stay out of my burgers! I tried a savory approach and loved it. I have made them a few times now and the kids love them too. The consistency is great, a little crisp on the outside yet soft on the inside. Since I didn't use eggs as a binder, I didn’t worry about heating them all the way though in the oven. I don't think I have to wait until next fall now, I'll be eating pumpkin all summer long.
1/2 c quinoa
1 c vegetable broth or water
1/2 c oats
1/2 c almond meal (AP or GF flour works too)
1 c pumpkin puree
1/2 c leeks, diced
2 cloves garlic, minced
1/2 t cumin
1/4 t onion powder
1/2 t salt
1/4 t pepper
1/8 t cayenne
1 c white beans, cannellini worked best because they are soft but chickpeas will still work
1/4 c sour cream, I use tofutti
1/4 c vegenaise
1 1/4 t roasted garlic puree
1/2 t sriracha
1/2 t onion powder
Cook quinoa in vegetable broth. Bring them both to boil then cover and turn heat to low. The vegetable broth will soak up into the nice fluff quinoa.
Sauté leeks and garlic in a little olive oil. Once soft, add in spices and beans. Cook for a minute and smash bean mixture with a potato masher.
Grind the oats in a food processor if you have one. I find the texture of the burger a bit better but they will still work out if you leave the oats whole.
Add leek and bean mixture to quinoa, oats, almond meal and pumpkin puree. Mix well.
Divide into 5 equal size patties. Heat a little oil in pan. Cook on medium 4-5 minutes per side.
Mix all ingredients of the Spicy Mayo. Enjoy!
I served mine with baby spinach and bean sprouts on a tasted bun.