Pumpkin and Chickpea Burgers with Cumin

Inspired by Kathy’s Jack O’Pumpkin Breakfast Sandwich, I decided to create a non-breakfast item to munch on.  Instead of using pumpkin as a condiment, I decided to form it into a burger using the ever-famous (and yet so humble!) Chickpea (and some ground cumin).  The results?  Simple.  Quick.  Easy.  And all in 5 ingredients.Pumpkin and Chickpea Burgers with Cumin

Pumpkin and Chickpea Burgers with Cumin

1 can chickpeas (or – garbanzo beans), drained, rinsed, and smashed
5 Tablespoons puréed pumpkin (canned or fresh will do)
1/4 cup chopped sweet onion
1/2 teaspoon ground cumin
salt and pepper, to taste
[Toppings for finished product! Think: lettuce, tomato, avocado…pickles!]

Directions: In a medium size mixing bowl, combine all ingredients.  Divide into 4-6 patties.  Use this wrapping method (ie: plastic wrap and ramekins.  Note: I didn’t have a ramekin handy, so I used a ONE-cup measuring cup instead).  Refrigerate for at least 30 minutes (or overnight).

When you’re ready to eat, unwrap burgers carefully.  Place a skillet over medium heat.  Coat with cooking spray or some oil.  Cook burgers in pan until *lightly* toasted on one side. Flip [CAREFULLY!].  Then continue to cook on the opposite side until lightly toasted.

Serve on some good bread with a little lettuce, tomato, pickles, onions, avocado… and THIS SAUCE.

Super Quick BBQ Sauce

Pumpkin-Chickpea Burgers with Cumin

Pumpkin and Chickpea Burgers with Cumin

Makes: 4 patties (and 4 hamburgers, as long as you’re willing to share!)

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3 thoughts on “Pumpkin and Chickpea Burgers with Cumin

    1. Hi and thanks for the compliment. They actually do hold together if you keep them thick – and, it’s also a good idea to only flip them once per side – just to avoid encouraging breakage. If you’re still uncertain, add some ground chia to the mix before forming into burgers. No oat flour necessary! 🙂

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