Monday, December 7, 2015

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

1. 1/2 cup pumpkin purée
2. 1/2 cup canned pinto beans, drained and rinsed
3. 1/2 tsp cumin
4. Onion and garlic powders to taste
5. 1/8 tsp chipotle powder
6. Vegan hamburger bun
7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)
8. 1 T flax seed, ground

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 
2. Form into large patty and place on parchment-lined baking sheet. 
3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 
4. Remove and let cool before enjoying!

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