Best Pumpkin Burgers Recipes

GRILLED CURRIED PUMPKIN BURGERS WITH CUCUMBER AND MINT RAITA

Grilled Curried Pumpkin Burgers with Cucumber and Mint Raita image

Canned pumpkin holds together a chunky mix of zucchini, peppers and chickpeas; its natural sweetness is the perfect foil for the spice of garam masala and curry powder.

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 Family Size Tea Bags
2 quarts water
Sugar or sweetener, optional
1 cup nonfat Greek yogurt
1 teaspoon lime zest
Pinch cayenne pepper
Kosher salt
2 small Kirby cucumbers, unpeeled, finely diced
2 tablespoons minced fresh mint
6 ounces hearts of romaine leaves
1 cup fresh cilantro leaves
4 tablespoons vegetable oil, plus more for oiling the grill grates
1 cup finely diced yellow onion
2 cups finely diced yellow bell pepper
1 1/2 cups finely diced zucchini
Kosher salt
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon ground ginger
1 1/2 cups chickpeas, roughly chopped
3/4 cup canned pumpkin puree
1 cup plain breadcrumbs
Freshly ground black pepper
4 hamburger buns
4 lime wedges, for serving

Steps:

For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
For the raita: Whisk the yogurt, lime zest, cayenne and a pinch of salt together in a medium bowl until smooth. Whisk in enough water to make the yogurt barely pourable. Stir the cucumber and mint into the yogurt. Set aside.
For the burgers: Preheat a grill for cooking over medium-high heat. Cut the lettuce into thin strips and coarsely chop the cilantro leaves. Toss together in a small bowl and refrigerate until ready to serve.
Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender and browned, about 4 minutes. Add the bell peppers, zucchini and 1 teaspoon of salt and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Add the curry powder, garam masala, and ground ginger and cook, stirring, 1 minute more. Transfer to a plate and refrigerate for about 5 minutes to cool.
While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt and some pepper and stir with a rubber spatula until combined.
Divide the mixture into 4 equal portions and form each portion into a patty. Rub oil on the grill grates and place the patties on the grill. Grill 6 minutes on each side, then transfer to a plate.
Place a dollop of raita on the bottoms of the buns, then top with a patty, another dollop of the raita, some of the lettuce and cilantro mix and cover with the bun tops. Serve with lime wedges and iced tea.

PUMPKIN BURGERS

Pumpkin Burgers image

In our town, we have a pumpkin festival in late October and use pumpkins many different ways. This is a popular recipe for "sandwich night" at our house.

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 bottle (12 ounces) chili sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup canned pumpkin
1 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon pepper
6 to 8 hamburger buns, split

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until thickened. Serve on buns.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 1333mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 19g protein.

PUMPKIN HASH BROWNS / VEGETARIAN PUMPKIN BURGERS

Pumpkin Hash Browns / Vegetarian Pumpkin Burgers image

Found this recipe in a Weight Watches Magazine Nov/Dec 2006 edition. They called them pumpkin hash browns but they are more like pumpkin patties. The patty could also be used for a Vegetarian Burger. They recommended Weight Watchers cottage cheese but I think low fat cottage cheese would be alright. Because I don't like eggs, I used 'Egg Like' which is an egg replacer. I skipped the 'garnish step' and serve them with to tomato sauce.

Provided by Chef floWer

Categories Breakfast

Time 45m

Yield 12-15 patties

Number Of Ingredients 10

Ingredients

500 g butternut pumpkin, peeled, deseeded and coarsely grated
1 1/4 cups cottage cheese
3 eggs, lightly beaten
1 brown onion, coarsely grated
4 spring onions or 4 green shallots, trimmed and finely chopped
1 cup whole wheat flour (Known as wholemeal plain flour in Australia)
salt & pepper, to taste
olive oil flavored cooking spray
30 g baby spinach leaves
60 g low-fat ricotta, fresh

Steps:

Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
Heat a large non-stick frying pan over medium-high heat.
Spray with oil. Shape 1/4 cup quantities of pumpkin mixture into patties. Place around edge of pan, allowing room for them to expand. Cook for 3 minutes or until golden brown. Turn and cook for a further 2 - 3 minutes or until golden. Transfer to a plate.
Repeat last step until remaining pumpkin mixture is complete.
To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.