Ingredients

The following ingredients have 6 Servings
  • 2 cups boiled cubed pumpkin
  • 1 can white beans (rinsed and drained)
  • 1 head oven roasted garlic
  • 1 tablespoon chia seeds
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 cup cooked quinoa
  • 1/2 cup diced red onion
  • 1/2 cup quinoa flour
  • 1/2 cup gluten free panko breadcrumbs (plus more for dredging)
  • 2 tablespoon coconut oil (more ad needed for cooking)

Instruction

  • In a food processor combine pumpkin, white beans, garlic, chia, salt, sage and rosemary. Pulse a few times until everything is broken up and mixed together.
  • Place mixture in a large bowl and add quinoa, red onion, quinoa flour and gluten free panko. Mix until smooth.
  • Freeze mixture for 30 minutes (to help the patties firm up and stay together while cooking).
  • Heat coconut oil in a large pan and form large handful of mixture into circular round patties. Lightly dredge in additional panko breadcrumbs and pan fry on both sides for a few minutes until browned. Repeat with remaining veggie burger mix.
  • Serve over salad or on gluten free bread with tomatoes, alfalfa sprouts, and hummus.