Pumpkin Seed Protein Burgers
Inspired by Hannah Kaminsky of BitterSweet blog, these hearty veggie-burgers are DELICIOUS and a summer staple here at Sprout Living. Throw them on a bun with your favorite fixings or dice them up for salads and grain bowls!
INGREDIENTS
Pumpkin Seed Protein Burgers
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 cup diced onion
- 1 tsp balsamic vinegar
- 1 14-ounce can chickpeas, drained
- 1/2 cup pumpkin puree
- 1 tbsp yellow mustard
- 1 tsp ground cumin
- 1/4 tsp dried oregano
- 1/2 cup Simple Pumpkin Seed Protein Powder
- Salt and Pepper
- Dressings: bun, tomato, lettuce, mustard (optional)
DIRECTIONS
- Preheat oven to 425 F.
- Line a baking sheet and lightly grease.
- Heat olive oil in a medium saucepan over medium heat.
- When simmering, add in garlic and onions and cook for 6-8 minutes.
- Deglaze the pan with the balsamic vinegar, turn off heat and let cool for ~10 minutes.
- In a separate bowl, roughly mash the beans.
- Add in pumpkin puree, mustard, spices, herbs, sautéed veggies and Pumpkin Seed Protein and mix well.
- Season with salt and pepper to taste.
- Measure out between 1/3-1/2 cup of mixture and form into patties.
- Space them on baking sheet at least 1 inch apart.
- Bake for 15 minutes, flip, bake for 10 more minutes until golden brown.
- Let patties cool for 10-15 minutes before removing from baking sheet.
- Serve immediately or let cool completely before freezing and storing.
- Enjoy!
