Black Bean and Pumpkin Burgers

Recently I released a Transitioning Guide to help folks make a healthy and sustainable transition to a plant based diet. As I was putting the guide together I realized that I did not have my very own black bean burger recipe. 


I put together this super simple black bean and pumpkin recipe to share as the perfect combinations of summer foods with a fall twist. 

These burgers pair perfectly with chimichurri sauce, pickled onions, sweet plantain, avocado and/or spicy hummus. 

Give this easy recipe a try and share with @PlantBasedBre across social media platforms!



1 cup brown rice (prevooked, cold or room temp) 

1 cup black beans, drained and rinsed 

1 cup purred  pumkin 

1/2 cup white mushrooms

1/2 red onion, diced  

1 1/2 cup panko

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp everyday seasoning

1 tbsp cumin

1/2 tbsp cayenne pepper 

2 tbsp EVOO

Salt and pepper to taste 

Directions -

  • In a pan sauté onions and mushrooms over med-high heat with EVOO. Cook the onions and mushrooms for 5-7 minutes, or until the mushrooms are soft. 

  • Next combine black beans, brown rice, mushrooms, pumpkin, onions and seasonings into a food processor. Pulse until combined. 

  • Transfer patty mix into a mixing bowl. Add in panko 1/4 cup at a time and mix. The deserved texture should be firm enough to form patties without falling apart.

  • Shape patties and place them on a griddle at med-high heat. Cook for 5 minutes on both sides, browning patties. Next, place patties on a cooking sheet and bake in a toaster oven or conventional oven at 350 for 15 minutes. 

  • Pair with your favorite burger toppings 

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