Tip: Double the recipe and stick half in the freezer.
Ingredients
1 cup
Navy beans, white, canned
(canned; drained; and rinsed)
2/3 cup
Pumpkin purée, canned
(About 2/5 of a 15-ounce can)
1 cup
Red onion
(About 2 medium red onions)
1 cup
Yellow bell pepper
(About 1 1/4 medium bell peppers)
1 cup
Zucchini
((coarsley chopped) (About 3/4 of a medium))
4 clove(s)
Garlic
(About 1 small bulb)
1 tsp
Cumin
(Available in spice jars)
1 tsp
Oregano, dried
(Available in spice jars)
1/2 tsp
Paprika
(Available in spice jars)
1/2 tsp
Black pepper
(Available in spice jars)
1 1/3 tbsp
Tomato paste, canned
(Available in 6-ounce cans)
1/3 cup
Flaxseed meal (ground)
(38g Available in 15-ounce bags)
Instructions
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Add the white navy beans, pureed pumpkin, red onion, yellow bell pepper, zucchini, and garlic into the food processor, and pulse until smooth.
Transfer to a large mixing bowl and add in all remaining ingredients. Mix until a thick batter has formed and transfer to the fridge to thicken for 15 minutes.
Form the mixture into patties and place on the baking sheet. Bake for 40 minutes, carefully flipping at the halfway point. Burgers should be golden brown on the bottoms.
Remove the burgers from the oven and enjoy!
Notes
Too Wet: The mixture will be wet, but you should still be able to form patties with it. If the mix is too wet, add-in more flax seed, 1/4 tsp at a time until it reaches a consistency where you are able to form it into patties.
Topping Ideas: Tomato, lettuce, onion, mustard, pickles, or hot sauce.
Serve It On: Bed of greens, lettuce wrap, brown rice tortilla, or sweet potato toasts.
Perfect Burgers: Use the lid of a mason jar to shape burgers into perfect circles
