Veggie Burger Patties with Pumpkin Puree
Ingredients
The burgers
-
1
15oz can
chickpeas, drained and rinsed
-
¾
cup
chopped walnuts
-
1
cup
old-fashioned oats (certified gluten-free if necessary)
-
½ - ¾
cup
pumpkin puree
-
½
cup
diced onion
-
2
cloves
garlic, minced
-
2
pieces
chipotle peppers in adobo, seeded and chopped (about 1 tbsp)
-
1
tsp
dried sage
-
1
tsp
sea salt
The chipotle sauce
-
¾
cup
plain yogurt (dairy or non-dairy)
-
2
tsp
liquid from chipotle peppers in adobo
-
1
tbsp
lime juice
-
¼
tsp
sea salt
Instructions
- Preheat the oven to 350°F and bake chickpeas, walnuts, and oats for 13 minutes.
- Prepare the sauce by mixing yogurt, chipotle sauce, lime juice, and salt in a bowl.
- In a food processor, blend the toasted chickpeas, walnuts, and oats until they are broken down but still textured.
- Add pumpkin, onion, garlic, chipotles, sage, and salt to the processor and pulse until combined.
- Form the mixture into 4 patties and cook them in a skillet with olive oil for about 4-5 minutes on each side.
Nutrition Facts (estimated)
Servings
4 burgers
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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