Ideal for autumn, when pumpkins are in abundance and hearty dishes are embraced, this “Grilled Pumpkin and Black Bean Burger,” courtesy of The Vegan Society, is an easily prepared meal that’s bursting with flavor. It can be enjoyed for a weeknight dinner or as a weekend lunch or picnic classic.
Grilled Pumpkin and Black Bean Burger
1 tablespoon oil
1⁄2 cup diced red onion
1⁄2 cup diced red pepper
3 cloves minced garlic
1 teaspoon ground cumin
1 15 ounce can black beans
1 teaspoon salt
2 minced chipotle peppers
1⁄4 cup sweet corn
3 tablespoon mashed pumpkin
1 cup breadcrumbs
1⁄2 cup chopped pecans (optional if you are avoiding nuts)
Dice the red onion, red pepper and mince the garlic. Heat the oil over a medium heat. Add the garlic, onion, red pepper and sweet corn then sauté for 3 minutes. Remove from the heat and set aside.
Drain and rinse the black beans and pat dry. Place in a deep bowl. Using the back of a fork, mash about half the beans and leave the other half whole. Then add the pumpkin, cooked vegetable mixture, chipotle peppers, breadcrumbs, pecans (if using), salt, and cumin. Mix well until all ingredients are combined to desired consistency. Note, if mixture is too dry you can add a little more pumpkin. Using hands, form into four large patties and refrigerate for a half-hour.
Heat grill to medium-high heat. Brush grill with oil then place burgers on the grill. Cook for approximately 3 to 5 minutes on each side.
Remove and serve immediately on your favorite vegan roll. Consider alternative toppings, including roasted tomatos, caramelized onions or an avocado spread.