Who doesn't love a good burger? But we can't often justify the calorific overload associated with most burgers. This pumpkin protein veggie burger is a delicious and healthy twist on one of our favourite comfort foods. Now we have a reason to eat burgers a whole lot more often!
Prep Time: 15 Minutes (assuming pumpkin puree is already made)
Cooking Time: 25 Minutes
Total Time: 40 Minutes
- 1 Cup Diced Onion
- 1 Can Chickpeas, Drained
- 1/2 Cup Nude WPC protein powder
- 1 Teaspoon Balsamic Vinegar
- 1/2 Cup Pumpkin Puree
- 1 Tablespoon Olive Oil
- 2 Cloves Garlic, Minced
- 1 Tablespoon Yellow Mustard
- 1 Teaspoon Ground Cumin
- 1/4 Teaspoon Dried Oregano
- Salt and Pepper to taste
How to make it:
Step 1: Preheat your oven to 200º Celsius (425º Fahrenheit)
Step 2. Saute onions and garlic on low-medium heat for 6-8 minutes, ensuring they do not burn.
Step 3. Deglaze the pan with the balsamic vinegar, turn off the heat, and let cool for about 10 minutes.
Step 4. In a separate bowl, roughly mash the chick peas. Keep the texture fairly coarse for better burger texture.
Step 5. Mix in the pumpkin puree, mustard, spices, and herbs.
Step 6. Add the the sauteed onion and garlic once it is cool.
Step 7. Add the protein powder and mix thoroughly, making sure that there are no pockets of dry ingredients remaining. Season with salt and pepper to taste.
Step 8. Make round, flat burger patties with slightly moistened hands. Space them out evenly on a baking tray lined with baking paper (at least 3 cm apart).
Step 9. Bake for 15 minutes then flip the patties over and bake for a further 10 more minutes until golden brown. Let burgers cool for up to 10 minutes before removing from the baking tray.
Build your favourite burger stack and serve while still hot, or cool completely before freezing. Can store frozen for up to 3 months