Autumn Vegan Burger Recipe

I was whipping up these Autumn Vegan Burgers one lazy Saturday with black beans, sweet potato, and pumpkin puree and even though I kinda messed up the spice measurements at first, the mix of fall flavors blew my mind and made it totally worth the effort.

I think my Autumn Vegan Burger recipe is full of flavor. It combine black beans, roasted sweet potato, pumpkin puree and oats with garlic, onions and warm spices like cumin and smoked paprika.

I love how its nutritious and a great source of protein and fiber for the cold season.

Ingredients

As the season changes, its ingredients come together to naturally provide nourishment and autumn comforts.

Check out these key components:

• Black Beans: Rich in protein and fiber, boosting energy and digestibility.
• Sweet Potato: Loaded with vitamins and natural sweetness, perfect for hearty flavour.
• Pumpkin Puree: Adds moisture, vitamin A and subtle autumn taste that feels warm.
• Rolled Oats: Supplies healthy carbs, fibre and texture for a filling bite.
• Chia Seeds: Offer omega 3 fatty acids and extra protein while aiding digestion.
• Maple Syrup: Brings natural sweetness and balances rich, savory seasonings.
• Sage: Provides an earthy, fresh herbal note perfect for autumn dishes.

Each element is chosen for its taste and nutritional punch that elevates the burger.

Ingredient Quantities

• 1 can (15 oz) black beans, drained and rinsed
• 1 small sweet potato (about 1 cup mashed after roasting)
• 1/2 cup pumpkin puree
• 1/2 cup rolled oats (or gluten free, pulsed lightly in a food processor)
• 1/3 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup grated carrots
• 2 tablespoons chia seeds mixed with 6 tablespoons water
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper
• 1 tablespoon maple syrup
• 1 tablespoon chopped fresh sage (optional, for extra autumn flavor)

How to Make this

1. Preheat your oven to 400°F. While it’s warming up, peel and dice the sweet potato into cubes. Toss them with a little oil, salt, and pepper, then roast on a baking sheet for about 25 minutes, or until they are soft enough to mash.

2. In a big bowl, mash the roasted sweet potato until you get roughly 1 cup of mashed sweet potato.

3. Drain and rinse the black beans, then add them to the bowl. Use a fork or potato masher to break some of the beans up; you still want some texture!

4. Mix in the pumpkin puree, rolled oats (or your gluten-free alternative), chopped onion, minced garlic, and grated carrots thoroughly.

5. Stir in the chia seed mixture (chia seeds mixed with water). This helps bind everything together.

6. Add the ground cumin, smoked paprika, salt, and ground black pepper. Pour in the maple syrup and add the chopped fresh sage if you’re using it. Mix well so all the flavors combine nicely.

7. Use your hands or a spatula to mix everything together until it forms a sticky and uniform mixture.

8. Divide the mixture into equal portions and form them into patties. Try to make them about 1/2 inch thick so they cook evenly.

9. For crispier patties, preheat a lightly oiled skillet over medium heat and cook the patties for about 5 minutes on each side. Alternatively, you can place them on a baking sheet and bake at 375°F for around 20 minutes, flipping halfway through.

10. Once done, serve your Autumn Vegan Burgers on buns or over a salad with your favorite toppings. Enjoy your delicious fall-inspired meal!

Equipment Needed

1. Oven – for preheating and baking the patties
2. Baking sheet – used to roast the sweet potato and for baking the patties if you dont pan-fry them
3. Knife and cutting board – to peel and dice the sweet potato, chop the onion, garlic, carrots and sage
4. Large mixing bowl – for mashing the roasted sweet potato and mixing in all ingredients
5. Fork or potato masher – to mash the sweet potato and break up the black beans
6. Measuring cups and spoons – to measure out the pumpkin puree, oats, chia seeds, and spices
7. Small bowl – for mixing the chia seeds with water to activate them
8. Skillet – if you decide to fry the patties for that extra crispy texture
9. Food processor (optional) – in case you want to pulse the oats for a gluten-free option

FAQ

• Q: Can I freeze these burgers?
  A: Yes you can freeze them. Just wrap each patty tightly in plastic wrap and place in an airtight container. They’ll keep for about 2 months. When you’re ready, thaw them in the fridge before reheating.
• Q: Can I use a fresh sweet potato instead?
  A: Absolutely! Just peel, cube and roast it until its soft. Then mash until it’s about 1 cup.
• Q: How do I know when the burgers are done cooking?
  A: They should get a nice brown crust on both sides and firm up a bit. Usually about 4 to 5 minutes per side on medium heat should work, but keep an eye on them since stove temps can vary.
• Q: Can I swap black beans with another type of bean?
  A: Sure, you can experiment with chickpeas or kidney beans. But for the best flavour and texture in this recipe, black beans are what we usually use.

Autumn Vegan Burger Recipe Substitutions and Variations

• If you dont have black beans, you can use kidney or pinto beans which work pretty similar in texture.
• Instead of a sweet potato, try roasting butternut squash for a slightly different, yet delicious, flavor.
• You can swap pumpkin puree with a mix of mashed carrots and a little extra water if needed.
• If you run out of rolled oats, a pulsed mixture of quinoa flakes or even a small amount of rice cereal can do the trick.
• For the chia seeds, ground flaxseed mixed with water (about 1 tablespoon flax with 2.5 tablespoons water) is a good alternative binding agent.

Pro Tips

1. You gotta roast that sweet potato just right. Make sure it’s soft enough by pricking it with a fork a couple times before mashing – if it’s still a little crunchy, you may wanna roast it a bit longer so it mixes better with the other ingredients.

2. Don’t overdo the bean mashing. I find it works best when you break up the beans just enough to mix in with the sweet potato, so you still have some texture in every bite rather than a smooth paste.

3. Let the chia seeds do their thing. Mix them with water and let it sit for a few minutes to really thicken up, so they help bind everything together and give your patties a firmer feel when you cook ’em.

4. For a super crispy finish, try cooking the patties on a well-oiled skillet over medium heat instead of baking. Just be careful flipping them so they don’t break apart – a gentle touch goes a long way!