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Vegan Sriracha Pumpkin Burger - My Life Diversions

Vegan Sriracha Pumpkin Burger

5 from 1 vote
This tasty vegan burger is surprisingly easy to make and doesn't fall apart! Crowd-pleaser, vegan, gluten-free and freezes exceptionally well.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: Main Course
Cuisine: American, Mediterranean
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1 cup cannellini beans or white beans
  • 1 cup pumpkin puree
  • 2 tbsp sriracha sauce
  • 1/2 cup green onions
  • 1/2 tsp italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • 1 1/2 cups old fashioned rolled oats (ground into flour)
  • 4 buns toasted hamburger buns
  • 4 tbsp vegan mayonnaise
  • 1 tsp sriracha (for mayonnaise)
  • greens, tomatoes, avocado, and pickles for burger fixings

Equipment

  • food processor
  • mixing bowl
  • griddle or non-stick pan

Method
 

  1. Make your flax egg: whisk ground flax with water and set aside.
  2. Grind your oats in food processor (or blender) until texture is flour-like. It doesn't have to be perfect, again, some larger pieces of oats are ok in the patty). Set aside in mixing bowl.
  3. Puree beans in food processor (doesn't have to be perfect, as some texture in burger is OK)
  4. Add pumpkin, flax egg, sriracha sauce, green onions, and spices. Pulse just to mix through.
  5. Add wet mixture to dry oatmeal mixture and stir well to combine.
  6. Form 4 patties and pan fry evenly on both sides. Do not overcrowd your skillet. Give yourself room to flip, Don't flip them too soon or they could fall apart,
  7. Enjoy on toasted bun with fixings of your choice.