Veggie Burgers with a Twist

Due to the obscene amount of snow we’re having, I was unable to go to my friend’s place for brunch today as planned. My fridge is almost empty since I’m supposed to leave for Florida tomorrow morning, so I had to improvise!

These came out delicious and will definitely be placed on the repeat circuit!

Black Bean and Pumpkin Burgers



(makes 2 patties)

  • 1 C black beans (drained and rinsed)
  • 1/3 C canned pumpkin
  • 1 Tbsp. whole wheat pastry flour
  • 1/2 tsp. cumin (obviously!!!)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. chili powder
  • Parsley (optional: a few leaves chopped and added into mixture, and a couple to garnish)


Combine all ingredients in a bowl and mash them together.


Once mashed/mixed to desired consistency, form into two patties. Cook in a skillet (sprayed with PAM or something similar) on medium heat for a couple minutes on each side.

ENJOY! Eat them as is, in a bun with salsa or ketchup/mustard and spinach, or on top of a salad :)


Since we were all snowed in, my neighbors hosted a big pasta dinner for all of us in the cul de sac tonight :) I heart my neighborhood. It was delicious and fun to hang out! Well worth wading in the knee deep (!!!) snow to get to their place :)

Here I am in my front lawn coming back from dinner… the snow was SO DEEP!!! (Disregard the random snowflake attacking my eye ;) )


Alrighty I’m just about done packing and now off to bed! I’ll be up early to check my flight status… we’ll see if I actually get out of here tomorrow or not!

Goodnight :)


  1. 1

    WOW that’s deep!!

  2. 2

    Wow that is SUPER DEEP!

    Your black bean burgers look wonderful!


  3. 3
    Jen Robinson says

    There is thsi place in the inner harbour of Baltimore that makes the most AMAZING veggie burgers- i need to try to make some of my own!

  4. 4

    Def going to make this, oh my goodness!!!

    And I have a love affair with cumin as well, obsessive like affair. And know someone who doesn’t like it in anything – I questioned my friendship with that person briefly…

  5. 5

    I don’t know why you put (obviously) by cumin, but I totally agree. A savory recipe without cumin is just silly.

  6. 7
    Paula Sparkle says

    I used one of the cooked burgers to crumble on mini-peppers – there’s a bag of yellow, red and orange around (Wilsons is one producer) – sliced them in half, took out seeds and gave a quick broil on the outside, flipped them over and stuffed with the burger mixture and broiled a little bit – re- maybe could have used salsa, although I used hot sauce – Really tasty, Anne! You might experiment for the best recipe for this as an appetizer – your burger recipe is great!

  7. 8
    Paula Sparkle says

    PS I’m working on your minestrone and can’t wait to make the non-dairy mayoniase – just “liked” on Facebook, and would “follow” if I can figure out how to do it – best regards, Paula A. aka “sparkle” to family and friends!

  8. 9

    Thanks for sharing this great recipe! I know I’m a little late, but I just found these and tried them out. The flavor was AMAZING, but I had a lot of trouble keeping the burgers from crumbling, even though I added eggs to increase the stick-togetherness. This has happened to me with all the veggie burgers I’ve tried to make, so definitely don’t think it’s your recipe. Any tips? You can see what I mean on my blog here:

    • 10

      I’m so glad you loved the flavor – sorry to hear about them crumbling! That’s strange. Maybe try making them flatter/thinner? I’m sorry I can’t be more helpful!

      • 11

        Oh that could be it! Thanks for the advice I’ll try it next time :) Like I said, it’s happened to me before so definitely not anything to do with your recipe.

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