These are so easy to make you won’t believe it! A can each of pumpkin and black beans yields enough to make around a dozen patties, but this recipe is modified to serve two. These burgers are especially good when you toast the bun and add a bit of Dijon mustard! A sprig of cilantro makes a pretty and tasty presentation.
- In a large bowl, mix all of the ingredients until the mixture is thick enough to form patties. Tip: It’s a good idea to smash up the black beans before adding to the mixture. Use a potato masher or food processor, but pulse only once so that the beans retain some shape; this will add texture to the burgers.
- Coat a skillet with the olive oil and turn stove on medium high heat. With a large serving spoon, drop the pumpkin/black bean mixture into the skillet, flattening each patty with the back of your spatula so that the shape resembles that of a traditional burger.
- Cook the patties on each side for 3 to 5 minutes until the edges crisp, and the color of the patty is a golden brown.
- Serve the pumpkin black bean burger on a lightly toasted bun with any condiments that you like!